Full of holiday flavor thanks to honey and molasses, these easy baked gingersnap cookies make a great gift or party dessert.
Ingredients
- ⅓ cups all-purpose flour: 2 piece
- ground cinnamon: 3 tsp (divided)
- ground ginger: 1 tsp
- baking soda: 1 tsp
- salt: 0.5 tsp
- white sugar: 1 cup
- unsalted butter, at room temperature: 0.75 cup
- egg: 1 piece
- ½ tablespoons molasses: 2 piece
- ½ tablespoons honey: 2 piece
- turbinado sugar (such as Sugar in the Raw®): 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper.
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Combine flour, 1 1/2 teaspoons cinnamon, ginger, baking soda, and salt in a bowl.
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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.
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Combine turbinado sugar and remaining 1 1/2 teaspoons cinnamon in a shallow bowl.
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Roll dough into balls using a rounded teaspoon. Roll each in cinnamon-sugar mixture and place on the prepared baking sheets.
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Bake in the preheated oven until golden, about 10 minutes. Cool for 1 minute, then transfer to wire racks to finish cooling.
