Ginger Snaps IV

Ginger Snaps IV

7 Reviews 1 Pic
cottage country mommy
Recipe by  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.”

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Adjust Servings

Original recipe yields 3 dozen



  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)

Rate This Recipe


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.

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Amount Per Serving (18 total)

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

Based on a 2,000 calorie diet



previous recipe:

Mom's Ginger Snaps


next recipe:

Citrus-Ginger Ginger Snaps