Ginger Snaps IV6 Reviews
“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.” - by cottage country mommy
Original recipe yields 3 dozen
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- 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.
Amount Per Serving (18 total)
- 113 cal
- 5.5 g
- 14.8 g
Based on a 2,000 calorie diet
Reviews (6)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...." See more"
"well i was hoping for a crispy cookie, but these were really soft...and tasted more like gingerbread than gingersnaps..." See more"
Mom's Ginger Snaps
Irish Ginger Snaps
Just swipe to see more like this.