Chewy Honey Gingersnap Cookies are full of snappy ginger flavor. Lots of spices and crystallized ginger make this cookie crisp on the outside, chewy in the middle, and autumn all over!
I’m typing this from my new office and I am so glad to be settled(ish). We are unpacked, but I still have some work to do to make our apartment feel cozier. I say ‘apartment’ because technically it is, but it is 2000 square feet. It’s the most space we’ve had in a long time. I definitely don’t have enough furniture to fill the rooms and have to get creative with storage. Did you know that most German homes don’t have closets? Not even a linen closet.
I went to the grocery store this afternoon. I really have to talk myself up before I go because I am scared to death of getting in trouble (which I have done just about every time I have gone.) Do you want to see arms move at the speed of light? Watch a German bag their groceries. It’s a sight to behold.
It also is feeling like fall today. It is rainy and cool and all I want to do is get into the kitchen and bake. It’s the perfect weather for it. I love these Honey Gingersnap Cookies that I made for Dixie Crystals. While they are baking, your house will instantly smell like fall. Pour yourself a hot cup of tea or a cold glass of milk and enjoy!
Are Gingersnap Cookies Good For You?
While they do contain ginger, cinnamon, and cloves, which have beneficial properties for anti-inflammation and digestion, these are cookies, which are innately not a health food. They contain sugar and butter, which aren’t good for you. That said, comparatively speaking, gingersnap cookies are not as bad as others you’ll find in the same aisle at the grocery store. As with anything, moderation is key. The odd cookie won’t doom your health.
Variations
Honey gingersnap cookies are wonderful on their own but can also be amended to appeal to all tastebuds. Go choco by adding chocolate chips or cocoa powder to the mix. Add some lemon zest for a tangy, citrusy taste. Go all in on autumn by adding some pumpkin spice or pumpkin puree. Or you can intensify that ginger spice by adding pepper or cayenne.
FAQs
What is the ‘spoon and sweep’ method?
Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping the measuring cup directly into the flour bag will firmly pack flour, resulting in too much flour required for recipe.
My gingersnap cookies aren’t crispy on the outside. Where did I go wrong?
If they are too chewy, it could be because you used too much flour. Use the ‘spoon and sweep’ method as mentioned above. It might help. You could have also undercooked them or used too little sugar. Try once more and ensure you follow the recipe to a T.
Is a gingersnap cookie the same as a gingerbread cookie?
They’re similar in that they both contain ginger and other spices but gingersnap cookies tend to be crispier (hence, the “snap”). What it comes down to is a difference in the ratio of ingredients.
How To Store Gingersnap Cookies
You can store gingersnap cookies at room temperature for up to a week. Just put them in an airtight container. You can also freeze them by putting them in that same container and removing as much air as possible. Make sure the cookies have cooled completely before putting them in the bag. If you don’t, the heat will create condensation and make the cookies soggy.
Chewy Honey Gingersnap Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons crystallized ginger finely chopped
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter room temperature
- 1/2 cup honey
- 1/2 cup plus 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Sift together flour, baking soda, and salt. Whisk in both gingers, cinnamon, and ground cloves. Set aside.
- Cream butter, honey, and 1/2 cup sugar in bowl of an electric mixer until light and fluffy, about 5 minutes. Add egg and vanilla.
- Add dry mixture to wet mixture and mix until combined. Chill dough for one hour.
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Use a tablespoon scoop to portion dough. Roll into a ball and roll into remaining sugar. Use the bottom of a glass to flatten slightly.
- Bake for 10-12 minutes. Let cool on baking sheets for two minutes, then transfer to a wire rack to cool completely.
Made a half batch tonight as I wanted ginger snaps but had no molasses. These are funny cookies. Taste more like a gingerbread scented sugar cookie? Texture was DIVINE. A little salty though? Probably because my butter was salted. Would make again as they are so quick, but would punch up the spices more to taste 🙂