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Chewy Honey Gingersnap Cookies

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Chewy Honey Gingersnap Cookies are full of snappy ginger flavor. Lots of spices and crystallized ginger make this cookie crisp on the outside, chewy in the middle, and autumn all over! 

Honey Gingersnap Cookies

I’m typing this from my new office and I am so glad to be settled(ish). We are unpacked, but I still have some work to do to make our apartment feel cozier. I say ‘apartment’ because technically it is, but it is 2000 square feet. It’s the most space we’ve had in a long time. I definitely don’t have enough furniture to fill the rooms and have to get creative with storage. Did you know that most German homes don’t have closets? Not even a linen closet.

I went to the grocery store this afternoon. I really have to talk myself up before I go because I am scared to death of getting in trouble (which I have done just about every time I have gone.) Do you want to see arms move at the speed of light? Watch a German bag their groceries. It’s a sight to behold.

It also is feeling like fall today. It is rainy and cool and all I want to do is get into the kitchen and bake. It’s the perfect weather for it. I love these Honey Gingersnap Cookies that I made for Dixie Crystals. While they are baking, your house will instantly smell like fall. Pour yourself a hot cup of tea or a cold glass of milk and enjoy!

Are Gingersnap Cookies Good For You? //

While they do contain ginger, cinnamon, and cloves, which have beneficial properties for anti-inflammation and digestion, these are cookies, which are innately not a health food. They contain sugar and butter, which aren’t good for you. That said, comparatively speaking, gingersnap cookies are not as bad as others you’ll find in the same aisle at the grocery store. As with anything, moderation is key. The odd cookie won’t doom your health.

Ingredients //

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons crystallized ginger, finely chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup honey
  • 1/2 cup plus 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
  • 1 egg
  • 1 teaspoon vanilla extract

How To Make // The Steps

  • Step 1: Sift together flour, baking soda, and salt. Whisk in both gingers, cinnamon, and ground cloves. Set aside.
  • Step 2: Cream butter, honey, and 1/2 cup sugar in bowl of an electric mixer until light and fluffy, about 5 minutes. Add egg and vanilla.
  • Step 3: Add dry mixture to wet mixture and mix until combined. Chill dough for one hour.
  • Step 4: Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Step 5: Use a tablespoon scoop to portion dough. Roll into a ball and roll into remaining sugar. Use the bottom of a glass to flatten slightly.
  • Step 6: Bake for 10-12 minutes. Let cool on baking sheets for two minutes, then transfer to a wire rack to cool completely.
Honey Gingersnap Cookies

Variations //

Honey gingersnap cookies are wonderful on their own but can also be amended to appeal to all tastebuds. Go choco by adding chocolate chips or cocoa powder to the mix. Add some lemon zest for a tangy, citrusy taste. Go all in on autumn by adding some pumpkin spice or pumpkin puree. Or you can intensify that ginger spice by adding pepper or cayenne.

FAQs //

What is the ‘spoon and sweep’ method?

Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping the measuring cup directly into the flour bag will firmly pack flour, resulting in too much flour required for recipe.

My gingersnap cookies aren’t crispy on the outside. Where did I go wrong?

If they are too chewy, it could be because you used too much flour. Use the ‘spoon and sweep’ method as mentioned above. It might help. You could have also undercooked them or used too little sugar. Try once more and ensure you follow the recipe to a T.

Is a gingersnap cookie the same as a gingerbread cookie?

They’re similar in that they both contain ginger and other spices but gingersnap cookies tend to be crispier (hence, the “snap”). What it comes down to is a difference in the ratio of ingredients.

How To Store Gingersnap Cookies //

You can store gingersnap cookies at room temperature for up to a week. Just put them in an airtight container. You can also freeze them by putting them in that same container and removing as much air as possible. Make sure the cookies have cooled completely before putting them in the bag. If you don’t, the heat will create condensation and make the cookies soggy.

If you like this recipe, try these others:

Sour Cream Chocolate Bundt Cake

Chocolate Peanut Butter Stacks

Hot Chocolate Cookies

Honey Gingersnap Cookies

See full recipe on Dixie Crystals website.

Honey Gingersnap Cookies

Chewy Honey Gingersnap Cookies

Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Chewy Honey Gingersnap Cookies are full of snappy ginger flavor. Lots of spices and crystallized ginger make this cookie crisp on the outside, chewy in the middle, and autumn all over! 

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons crystallized ginger, finely chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup honey
  • 1/2 cup plus 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Instructions

    1. Sift together flour, baking soda, and salt. Whisk in both gingers, cinnamon, and ground cloves. Set aside.
    2. Cream butter, honey, and 1/2 cup sugar in bowl of an electric mixer until light and fluffy, about 5 minutes. Add egg and vanilla.
    3. Add dry mixture to wet mixture and mix until combined. Chill dough for one hour.
    4. Preheat oven to 350°F. Line two baking sheets with parchment paper.
    5. Use a tablespoon scoop to portion dough. Roll into a ball and roll into remaining sugar. Use the bottom of a glass to flatten slightly.
    6. Bake for 10-12 minutes. Let cool on baking sheets for two minutes, then transfer to a wire rack to cool completely.

    Notes

    Recipe developed for Dixie Crystals by Bree Hester

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

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    Jo Bay

    Monday 9th of October 2017

    Which town are you in? I used to live in Cologne (Koeln.) You'll get used to the brusqueness. There's a lot to appreciate. I love how Germans try to recycle everything and to respect the environment. You can even return most jars to the grocery store...pickles and mustard, etc. They re-use them!

    bakedbree

    Sunday 15th of October 2017

    We live in Stuttgart. And yes, I appreciate honesty, but I'm used to a little more courtesy for others. I'm getting used to it.

    Lynda

    Friday 8th of September 2017

    Your comment about the German grocery store brought back my "nightmare" first visit to one while living in Germany in the early 90's. Yes.....no baggers then but the clerks ringing up your groceries were certainly fast...and as I can say insensitive! Being new to the country I didn't know that the angle they had at the end of the counter was where you were to place your grocery cart. As the clerk scanned each item she placed it back on the conveyor belt and the groceries moved on past her and in my case (because I didn't place my cart there) they were all falling off the end and on to the floor! Needless to say I was in a panic trying to rescue things like the vegetables etc in glass jars before they fell! She was not even looking at me and just kept right on processing my items and as they continued to fall I tried to talk to her...in English...with no response. This continued until a very nice German lady came to my assistance - I am assuming gave her "what for" and she finally stopped but not without rolling her eyes at me when she turned and saw everything on the floor! She waited while the lady & I picked up the things from the floor. After accomplishing this this kind lady moved my cart to the end of the counter on the angle and the rest fell right into the cart as they were meant to - I guess! Today I can laugh now (sort of) but on that day I went home in tears and when my husband came home I was asking him to take me back to Canada! My experiences over the first few days and weeks have long been forgotten and I am sure as you will find the experience of living in Germany has only left me with good memories. Enjoy your time there!

    bakedbree

    Tuesday 19th of September 2017

    It's intense. Grocery shopping is sport here. I'm starting to perfect the look back now. :)

    jy

    Tuesday 5th of September 2017

    Healthy too

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