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.

Ingredients

• 2 ⅓ cups all-purpose flour
• 3 teaspoons ground cinnamon, divided
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup white sugar
• 0.75 cup unsalted butter, at room temperature
• 1 large egg
• 2 ½ tablespoons molasses
• 2 ½ tablespoons honey
• 0.5 cup turbinado sugar (such as Sugar in the Raw®)

Steps

1. Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper.
2. Combine flour, 1 1/2 teaspoons cinnamon, ginger, baking soda, and salt in a bowl.
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. Combine turbinado sugar and remaining 1 1/2 teaspoons cinnamon in a shallow bowl.
5. Roll dough into balls using a rounded teaspoon. Roll each in cinnamon-sugar mixture and place on the prepared baking sheets.
6. Bake in the preheated oven until golden, about 10 minutes. Cool for 1 minute, then transfer to wire racks to finish cooling.