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Chewy Honey Gingersnap Cookies
Baked Bree
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Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Servings
24
cookies
Ingredients
1x
2x
3x
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
Sift together flour, baking soda, and salt. Whisk in both gingers, cinnamon, and ground cloves. Set aside.
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.
Add dry mixture to wet mixture and mix until combined. Chill dough for one hour.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
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.
Bake for 10-12 minutes. Let cool on baking sheets for two minutes, then transfer to a wire rack to cool completely.
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