Recipe By michellekb
Published Dec 16th
Prep 25m Cook 10m Additional 5m Ready In 40m
Servings 4 dozen cookies Calories 79.6

Full of holiday flavor thanks to honey and molasses, these easy baked gingersnap cookies make a great gift or party dessert.

Recipe Ingredients

  • 2 ⅓ cups all-purpose flour
  • 3 teaspoons ground cinnamon, divided
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup white sugar
  • ¾ cup unsalted butter, at room temperature
  • 1 large egg
  • 2 ½ tablespoons molasses
  • 2 ½ tablespoons honey
  • ½ cup turbinado sugar (such as Sugar in the Raw®)

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper.
  2. 2 Combine flour, 1 1/2 teaspoons cinnamon, ginger, baking soda, and salt in a bowl.
  3. 3 Beat white sugar, butter, and egg together in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes. Add molasses and honey and beat for 1 minute. Slowly beat in flour mixture to combine.
  4. 4 Combine turbinado sugar and remaining 1 1/2 teaspoons cinnamon in a shallow bowl.
  5. 5 Roll dough into balls using a rounded teaspoon. Roll each in cinnamon-sugar mixture and place on the prepared baking sheets.
  6. 6 Bake in the preheated oven until golden, about 10 minutes. Cool for 1 minute, then transfer to wire racks to finish cooling.

Nutrition Facts

  • Calories 79.6
  • Carbohydrate 12.6 g
  • Cholesterol 11.5 mg
  • Fat 3 g
  • Fiber 0.2 g
  • Protein 0.8 g
  • Saturated Fat 1.9 g
  • Sodium 53.7 mg
  • Sugar 7.6 g

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  1. This is a quick, easy alternative to my regular gingersnap recipe which calls for cloves and more molasses. I used a 1.5 inch scoop and it made 38 good sized cookies. I will have to try and double the recipe since my "cookie monsters" ate most of them as soon as they came out of - Read more ...