Ingredients for Goldy Bear's Honey Gingersnaps
- ½ cup honey
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- 1 large egg
- 3 cups all-purpose flour
- Baking Soda
- ½ teaspoon salt
- Ground Ginger
- Cinnamon
- Ground Cloves
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How to Make Goldy Bear's Honey Gingersnaps
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup packed light brown sugar, ½ cup honey, and 1 large egg until light and fluffy.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 1 hour (or up to 24 hours).
- Preheat oven to 375°F (190°C).
- Roll level tablespoons of dough into balls. Place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are firm and lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
20g
Fat
6g
Carbs
3g
