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.
- Serves: 4 persons
- 2⅓ cups all-purpose flour
- 3teaspoons ground cinnamon, divided
- 1teaspoon ground ginger
- 1teaspoon baking soda
- ½teaspoon salt
- 1cup white sugar
- ¾cup unsalted butter, at room temperature
- 1large egg
- 2½ tablespoons molasses
- 2½ tablespoons honey
- ½cup turbinado sugar (such as Sugar in the Raw®)
Step 1Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper.
Step 2Combine flour, 1 1/2 teaspoons cinnamon, ginger, baking soda, and salt in a bowl.
Step 3Beat 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.
Step 4Combine turbinado sugar and remaining 1 1/2 teaspoons cinnamon in a shallow bowl.
Step 5Roll dough into balls using a rounded teaspoon. Roll each in cinnamon-sugar mixture and place on the prepared baking sheets.
Step 6Bake in the preheated oven until golden, about 10 minutes. Cool for 1 minute, then transfer to wire racks to finish cooling.