Search thousands of recipes reviewed by home cooks like you.

Ginger Snaps IV

Ginger Snaps IV

cottage country mommy

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

Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

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:
  • 25 mg
  • 8%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

cacorsa
15
6/10/2008

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.

Aimee
9
9/11/2006

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

Honeyg80
7
12/19/2006

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