Up to this point, this is the second baked pastry recipe, after the grape pancake, that I have put up on the blog. These ginger snaps were an acquired taste for me. I remember getting hooked on them as my teenage years were tapering off. Before that, my high school years were all about Digestive biscuits 😆.
Don’t get me wrong, Digestive biscuits will always be a hit, I just love that ginger snaps have more than one layer of flavor. The spicy note of cinnamon (and a dash of clove, if you wish) make ginger snaps feel a tad more grown up-ish…maybe.
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- 1 egg
- ¼ teaspoon salt
- 1 tablespoon water
- ¾ cup butter
- 1 cup white sugar
- ¼ cup honey
- 4 tablespoons white sugar
Preheat oven to 180ºc.
In a bowl, mix together the all purose flour, ginger, cinnamon, baking soda and salt.
In another bowl, take the butter and sugar and cream them together until light and fluffy.
Beat the egg and mix it in to the fluffy butter together with the one tablespoon of water and the honey.
Gently stir in the flour mixture into the butter mixture.
Using a spoon, scoop out the dough and form the shape of a small ball, 1” in diameter. On a plate, pour the 4 tablespoons of sugar. Roll this ball in the sugar. Do this to the rest of the dough.
Place these balls on an ungreased sheet pan. Place the balls about 2” apart. No need to flatten them.
Bake for 10-15 minutes.
Remove from the oven and allow to cool for 3-5 minutes before removing them from the sheet pan.
This recipe will make approximately 40 cookies. Store them in and air tight container.
Did you enjoy this ginger snaps recipe? I was inspired by Leo tunapikas own ginger snap cookies, find her recipe here.
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