Randy Mayor; Jan Gautro
Yield
2 dozen (serving size: 1 cookie)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, ginger, baking soda, and salt in a small bowl. Place 3/4 cup granulated sugar, butter, and brown sugar in a large bowl, and beat with a mixer at medium speed until well-blended. Add the honey, vanilla, and egg; beat well. Add the flour mixture, beating at low speed until well-blended. Cover dough and freeze for 1 hour or until firm.

Step 3

Lightly coat hands with cooking spray; shape the dough into 24 (1-inch) balls. Roll the balls in 1/4 cup granulated sugar; place the balls 2 inches apart on baking sheets. Bake at 350° for 12 minutes or until lightly browned. Cool for 2 minutes on pans. Remove cookies from pans, and cool on wire racks.

Ratings & Reviews

go to gingersnap recipe - chewy and crisp

jori26
December 20, 2017
my all time favorite gingersnap recipe - perfect as is but sometimes I will add crystalized ginger 

Damn Good Gingersnap

QueeTheBean
December 20, 2017
My mom and I made these for the first time yesterday and we loved them, we followed the instructions and they were a damn good cookie. The gingersnaps were so good we made some more today. We doubled the batch and ended up not having enough honey; however, they were still good but with less honey we could taste the ginger more. So my suggestion to those who want their snaps to have more of a bite and ginger taste maybe try adding a little less honey.

hollypnw's Review

kuscout
December 21, 2013
These came out crispy on the outside and chewy on the inside. Just the way I like them. The ginger flavor is fairly light. Next time I may add some crystalized ginger for a little more oomph.

EllenDeller's Review

stonebuddhaLA
March 19, 2009
Didn't make the sorbet, but the snaps are great. If you like gingersnaps very peppery, you might add a bit more ginger or a touch of clove (or even black pepper). The dough was easy to mix, handled beautifully, and the cookies all came out an even size and consistency. I followed the instructions exactly and served with vanilla ice cream.

kuscout's Review

jessicas314
June 16, 2009
I also made these because they are the only gingersnaps on CL that do not require molasses. Delicious cookies - you would never know they are light. A little chewy, a little crispy. I made them exactly as instructed except added 1/4 t ground allspice and a couple pinches of white pepper for a little more bite to them. I'll serve them tomorrow evening with watermelon-kiwi granita. Can't wait!

kgytse's Review

cmbaker16
December 21, 2008
I basically followed the recipe to a T and these turned out really well for my taste. I mainly went to this recipe because I did not have any molasses on hand! If you like the taste of ginger, you will probably like this recipe. It is a bit lighter than other typical ginger snap recipes.

QueeTheBean's Review

jasmine4beans
November 13, 2012
These were just what I was looking for. Just crisp enough, but not tooth-breakingly so. Nice gingery flavor.

jori26's Review

kgytse
November 20, 2011
N/A

jessicas314's Review

EllenDeller
December 27, 2010
Very yummy and chewy gingersnaps. I made these for a Christmas party and rolled them in red sugar. They came out great.

brighteyes8's Review

marjorieann
December 08, 2013
Fantastic cookies -- crisp and chewy and particularly good warm. The fact these are made with honey and without molasses gives them a really interesting lighter, peppier flavor that is unique from a lot of other gingersnap/ginger cookie recipes. Normally, I feel as if I can't taste honey in baked goods, but I felt I could in these cookies. I used 1/2 AP flour and 1/2 WW pastry flour and that worked great. I also followed the recommendation of another reviewer and added 1/4 t. allspice and a few pinches of white pepper. Served them with Haagen Dazs lemon sorbet at the end of a dinner party. Guests loved.