Ginger Snap Cookies
Quick and easy to make, these ginger snap cookies and bursting with flavor. Ready to enjoy in less than 30 minutes.
Servings 12 cookies
Calories 141kcal
Equipment
Ingredients
- 1 cup all-purpose flour
- 5 tablespoons dark brown sugar
- 2 teaspoons ground ginger
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened and cut in chunks
- 2 tablespoons molasses
- 1 tablespoon honey
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a food processor, combine flour, sugar, ginger, cinnamon, baking powder, baking soda and salt.
- Add butter and process until butter is in tiny bits. Drizzle in molasses and honey.
- Blend on low speed until thick crumbles start to form and the wet ingredients are evenly distributed.
- Remove the blade attachment and use your hands to form the crumbles into a dough.
- Divide the dough into 1 1/2 tablespoon-sized balls using a spring-loaded scoop and drop onto prepared baking sheets, spacing 4” apart. Gently flatten dough with smooth side of a spatula.
- Bake for 10-11 minutes until flattened and crisp at the edges.
- Cool cookies on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Video
Notes
Make ahead: You can make the dough up to one day ahead and store in the fridge.
Storage: Store the cookies in an airtight container for up to one week in the fridge, or for 2 to 3 days at room temperature.
Nutrition
Calories: 141kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 144mg | Potassium: 105mg | Fiber: 1g | Sugar: 9g | Vitamin A: 236IU | Calcium: 29mg | Iron: 1mg