Ginger Snaps IV recipe

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Ingredients

½ cup unsalted butter
½ cup white sugar
2 tablespoons honey
1 egg
1 ⅓ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 ½ teaspoons ground ginger

Nutrition Info

112.6 calories
carbohydrate: 14.8 g
cholesterol: 23.9 mg
fat: 5.5 g
fiber: 0.4 g
protein: 1.4 g
saturatedFat: 3.3 g
servingSize: -
sodium: 40.2 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl, cream the butter and sugar together. Add the honey and egg, mix until creamy. Sift together the flour, baking soda, ginger, cinnamon, and cloves, stir into the creamed mixture. Roll into a log about 1 inch in diameter. Wrap in wax paper, and refrigerate overnight.

  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

  3. Slice the log into 1/4 inch round slices. Place them 2 inches apart on the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow to cool on the baking sheets before removing.

Recipe Yield

3 dozen

Recipe Note

You can prepare these cookies the day before baking them to save yourself time the next day. Your guests will think you were up all night cooking.

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