Honey and Molasses Gingersnaps

Honey and Molasses Gingersnaps

Full of holiday flavor thanks to honey and molasses, these easy baked gingersnap cookies make a great gift or party dessert.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper.
  2. Step 2

    Combine flour, 1 1/2 teaspoons cinnamon, ginger, baking soda, and salt in a bowl.
  3. Step 3

    Beat white sugar, butter, and egg together in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes. Add molasses and honey and beat for 1 minute. Slowly beat in flour mixture to combine.
  4. Step 4

    Combine turbinado sugar and remaining 1 1/2 teaspoons cinnamon in a shallow bowl.
  5. Step 5

    Roll dough into balls using a rounded teaspoon. Roll each in cinnamon-sugar mixture and place on the prepared baking sheets.
  6. Step 6

    Bake in the preheated oven until golden, about 10 minutes. Cool for 1 minute, then transfer to wire racks to finish cooling.