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
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
QR code
Scan code to view the full recipe on your phone.
