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Square white plate holds a large pile of honey gingersnap cookies, golden brown with a crinkled texture and bits of granulated sugar on them. A large handmade clay mug full of milk sits next to the cookie plate. Background is green velvet with two sprigs of pine, red berries, and pinecones.

Honey Gingersnap Cookies

Crunchy sweet cookies, perfect for dunking in a glass of cold milk or hot tea.
5 from 1 vote
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Course Dessert
Cuisine Illianer
Servings 36 cookies

Equipment

  • Cookie Sheet(s)
  • 2 Mixing Bowls (1 medium, 1 large)

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • ¼ tsp table salt
  • ¾ cup avocado oil or other light tasting oil
  • 1 cup brown sugar (light or dark, whichever is handy)
  • ¼ cup honey
  • 1 egg lightly beaten
  • Extra granulated white sugar for rolling cookies in (see note about food safety)

Instructions
 

  • Prepare cookie sheet pans with parchment paper, aluminum foil, or silicone mats. (Two or three separate pans is ideal but you can do it with just one pan if needed, letting it cool for a few minutes between each batch)
  • Preheat oven to 375 F.
  • In a medium mixing bowl, mix together the dry ingredients (flour, baking soda, and spices)
  • In a large mixing bowl (or bowl of a stand mixer), mix together the brown sugar, oil, honey, and egg.
  • Gradually mix the dry ingredients into the wet ingredients.
  • Using a Tablespoon as a scoop and leveling off each one, make a pile of little ball-ish shapes. (a 1 Tbsp cookie scoop works well here if you have one)
  • Roll each of the little shapes into a ball.
  • Roll each dough ball in granulated sugar and place on a cookie sheet, a few inches apart. They will spread out and flatten on their own, no need to press them down. A dozen at a time in the oven works well.
  • Bake for 12 minutes. Cool on cookie sheet for 1-2 minutes then move to baking rack to finish cooling.

Notes

Keyword Holiday Cookies
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