Thanks to the honey and molasses, these simple baked gingersnap cookies are bursting with Christmas flavor and make a wonderful gift or party dessert.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 48 |
| Yield: | 4 dozen cookies |
Ingredients
- 2 ⅓ cups all-purpose flour
- 3 teaspoons ground cinnamon, divided
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white sugar
- ¾ cup unsalted butter, at room temperature
- 1 large egg
- 2 ½ tablespoons molasses
- 2 ½ tablespoons honey
- ½ cup turbinado sugar (such as Sugar in the Raw®)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper.
- Combine flour, 1 1/2 teaspoons cinnamon, ginger, baking soda, and salt in a bowl.
- 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.
- Combine turbinado sugar and remaining 1 1/2 teaspoons cinnamon in a shallow bowl.
- Roll dough into balls using a rounded teaspoon. Roll each in cinnamon-sugar mixture and place on the prepared baking sheets.
- Bake in the preheated oven until golden, about 10 minutes. Cool for 1 minute, then transfer to wire racks to finish cooling.
Nutrition Facts
| Calories | 80 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 54 mg |
| Sugars | 8 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
The flavor was a nice, like a more mild molasses cookie. Unfortunately, they didn’t spread at all, so the shape/texture weren’t what I was expecting.
There’s something about ginger and molasses cookies that I love in the fall and winter – the warm spices and molasses flavor. Allrecipes cinnamon added a special spice to these as well. My daughter is the cookie maker in my house and we made these together. We also ate them together. The cookies didn’t make it two days in our house — they were so yummy! One of her favorite recipes.
Made the recipe as is. They were tasty; and of course I do appreciate the low calories per cookie. However, my cookies came out a bit burnt! I don’t believe my oven runs particularly hot; I would recommend cooking them for a minute or two less than the recipe states. They are gingersnaps, so be aware they are quite hard cookies. If you like a soft, moist cookie this recipe is not for you. Not a huge fan of the cinnamon sugar coating, but that’s purely opinion based. Overall a fairly good ginger cookie recipe.
I substituted a TB spoon of fresh finely grated ginger instead of the ginger powder. I added it to the sugar, butter, honey and molasses mixture and incorporated it well before added the dry portion. I also used granulated sugar and cinnamon instead of turbinado sugar. This is what what grandma used to roll them in… LOVE these cookies!!!
This is a quick, easy alternative to my regular gingersnap recipe which calls for cloves and more molasses. I used a 1.5 inch scoop and it made 38 good sized cookies. I will have to try and double the recipe since my “cookie monsters” ate most of them as soon as they came out of the oven! I did not roll them in the sugar mixure.