Name: Honey and Molasses Gingersnaps
Prep time: 25 min
Cook time: 10 min
Total time: 40 min
Yield: 1
Ingredients: 2.3333332538605 cups all-purpose flour; 3 teaspoons ground cinnamon, divided; 1 teaspoon ground ginger; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup white sugar; 0.75 cup unsalted butter, at room temperature; 1 large egg; 2.5 tablespoons molasses; 2.5 tablespoons honey; 0.5 cup turbinado sugar (such as Sugar in the Raw®)

Honey and Molasses Gingersnaps

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Prep Time:
25 minutes

Cook Time:
10 minutes

Total Time:
40 minutes

Festive gingersnap cookies with honey and molasses are perfect for gifting or parties.

Ingredients:

2.3333332538605 cups all-purpose flour
3 teaspoons ground cinnamon, divided
1 teaspoon ground ginger
1 teaspoon baking soda
0.5 teaspoon salt
0.75 cup unsalted butter, at room temperature
1 large egg
2.5 tablespoons molasses
2.5 tablespoons honey
0.5 cup turbinado sugar (such as Sugar in the Raw®)

Instructions:

Preheat the oven to 375 degrees F (190 degrees C) and line 2 large baking sheets with parchment paper.
In a bowl, mix together flour, 1 1/2 teaspoons of cinnamon, ginger, baking soda, and salt.
In a large bowl, cream together white sugar, butter, and egg using an electric mixer until light and fluffy, about 2 minutes. Mix in molasses and honey for 1 more minute. Gradually incorporate the flour mixture until well combined.
In a shallow bowl, mix together turbinado sugar and the remaining 1 1/2 teaspoons of cinnamon.
Using a rounded teaspoon, shape dough into balls. Coat each ball in the delicious cinnamon-sugar mixture and place them on the baking sheets.
Bake in the preheated oven until beautifully golden, approximately 10 minutes. Allow to cool for 1 minute, then transfer to wire racks to complete the cooling process.

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