Easy gingersnap cookies

Friendsgiving celebrations usually call for a potluck. And when you’re the one who gets assigned the dessert, you don’t mess around. That’s why I pulled together a small batch of these ginger zingers to serve with my husband’s ridiculously good pumpkin ice cream for a recent shindig with friends.



  • 2 cups  flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar, divided
  • 7 tablespoons butter, softened
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 egg

Preheat your oven to 350°.

Combine your flour, ginger, baking soda, and salt in a small bowl. Then, in a larger bowl, combine 3/4 cup sugar, butter, and brown sugar and beat with a mixer at low speed until well blended. Add the honey, vanilla, and egg to your sugar mixture and continue to beat. Now you’re gonna add that initial flour mixture, beating it all together. It will be granular, but well blended. Cover your dough with some plastic warp and freeze for at least half an hour.

Pour your remaining 1/4 cup of sugar onto a small plate and set aside. Lightly coat your hands in cooking spray and go ahead and shape that dough into 1-inch balls. You should end up with about 24-30 gumball-sized balls of dough. Then you’ll roll each ball around in your plate of sugar and place each one a few inches inches apart on a baking sheet. Bake these babies at 350° for 15 minutes or until lightly browned.

Cool, serve and enjoy with ice cream. If you’re into that.



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