Ginger Snap Cookies
From borinda 16 years ago
- 12 minutes to make
- Serves 48
Better than the ginger snaps from the box we all ate as kids. YOu can zip them up or make milder by tweaking the ginger and cloves to your own taste. Smile!
Ingredients
- 1/2 cup honey shopping list
- 1/4 pound unslated butter, softened to room temperature shopping list
- 1/2 cup sugar shopping list
- 1 egg, room temperature shopping list
- 2 cups all-purpose flour shopping list
- 2 tsp. baking soda shopping list
- 1/2 tsp. salt shopping list
- 1 tsp. +/- ground ginger shopping list
- 1 tsp. cinnamon shopping list
- 1/2 tsp +/- ground cloves shopping list
How to make it
- Cream the honey and butter and sugar.
- Mix in the egg.
- Sift the dry ingredients together. Mix this in until just blended.
- Wrap the dough in waxed paper and chill for an hour to let the dough rest.
- Preheat the oven to 375 degrees. Grease two cookie sheets.
- Break pieces of the dough off, about a Tablespoon apiece. Roll them into balls and then place on the prepared cookie sheets, about two inches apart to allow room for spreading while baking.
- Peek at the cookies at 10 minutes to determine if they are done or need another minute or two to bake.
- Remove them from the sheets and let cool on racks.
The Rating
Reviewed by 6 people-
I made these & They are Delicious & Much better than store bought!!
tannzzi
in Portage loved it
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Saving to try - I love homemade ginger snaps. Thank you!
lunasea
in Orlando loved it
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I made these on Friday and they were great! Thanks again....yummmm! =)
lunasea
in Orlando loved it
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