Ginger Snaps IV

Ginger Snaps IV

7
cottage country mommy 0

"You can prepare these cookies the day before baking them to save yourself time the next day. Your guests will think you were up all night cooking."

Ingredients

{{adjustedServings}} servings 113 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. In a medium bowl, cream the butter and sugar together. Add the honey and egg, mix until creamy. Sift together the flour, baking soda, ginger, cinnamon, and cloves; stir into the creamed mixture. Roll into a log about 1 inch in diameter. Wrap in wax paper, and refrigerate overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  3. Slice the log into 1/4 inch round slices. Place them 2 inches apart on the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow to cool on the baking sheets before removing.
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Reviews

7
  1. 8 Ratings

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These are definitely not "snaps", they are quite soft and cake-like. However, that's just the way I like them! I doubled the ginger and they had a delicious spice. Great recipe.

well i was hoping for a crispy cookie, but these were really soft...and tasted more like gingerbread than gingersnaps

I made these for a school party and they were a hit! Everyone just loved them.