Honey and Molasses Gingersnaps
Description
Full of holiday flavor thanks to honey and molasses, these easy baked gingersnap cookies make a great gift or party dessert.
Ingredients
•
2 1/3 cups all-purpose flour
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3 teaspoons ground cinnamon, divided
•
1 teaspoon ground ginger
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup white sugar
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3/4 cup unsalted butter, at room temperature
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1 large egg
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2 1/2 tablespoons molasses
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2 1/2 tablespoons honey
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1/2 cup turbinado sugar (such as Sugar in the Raw®)
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper.
2
Combine flour, 1 1/2 teaspoons cinnamon, ginger, baking soda, and salt in a bowl.
3
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
Combine turbinado sugar and remaining 1 1/2 teaspoons cinnamon in a shallow bowl.
5
Roll dough into balls using a rounded teaspoon. Roll each in cinnamon-sugar mixture and place on the prepared baking sheets.
6
Bake in the preheated oven until golden, about 10 minutes. Cool for 1 minute, then transfer to wire racks to finish cooling.