Name: Honey and Molasses Gingersnaps
Prep time: 25 min
Cook time: 25 min
Yield: 48
Ingredients: All-purpose flour - 2 ⅓ cups; Ground cinnamon, divided - 3 teaspoons; Ground ginger - 1 teaspoon; Baking soda - 1 teaspoon; Salt - ½ teaspoon; White sugar - 1 cup; Unsalted butter, at room temperature - ¾ cup; Egg - 1 large; Molasses - 2 ½ tablespoons; Honey - 2 ½ tablespoons; Turbinado sugar (such as Sugar in the Raw®) - ½ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Honey and Molasses Gingersnaps

1. All-purpose flour - 2 ⅓ cups

2. Ground cinnamon, divided - 3 teaspoons

3. Ground ginger - 1 teaspoon

4. Baking soda - 1 teaspoon

5. Salt - ½ teaspoon

6. White sugar - 1 cup

7. Unsalted butter, at room temperature - ¾ cup

8. Egg - 1 large

9. Molasses - 2 ½ tablespoons

10. Honey - 2 ½ tablespoons

11. Turbinado sugar (such as Sugar in the Raw®) - ½ cup

How to cook deliciously - Honey and Molasses Gingersnaps

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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

5. Stage

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

6. Stage

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