These are officially my new favorite and if you like soft cookies, I have a sneaking suspicion they’ll be yours too. The honey hits your tastebuds brilliantly then ginger chimes in. This recipe is adapted from Molly’s great-grandma’s gingersnap recipe.
3 tablespoons honey
1 tablespoon blackstrap molasses
1/2 cup butter [softened]
1 teaspoon vanilla
2 teaspoons baking soda [dissolved in a little hot water]
2 1/4 cups flour [or gluten free flour – Domata GF flour might work well!]
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt
additional sugar [for coating the cookies, about 1 cup]
In a separate bowl whisk together flour, spices, and salt. Slowly add dry ingredients to wet ingredients and mix until just combined.
Place additional sugar in another bowl. Roll the dough into 1 inch balls and then roll to coat in sugar. Put the cookies on an un-greased baking sheet and bake for 7 to 8 minutes. The tops will turn slightly golden brown. (It’s oh so pretty.) They’ll look puffy and undercooked when you take them out of the oven. Let them cool on the tray for 3 minutes. Remove to a cooling rack. When they cool they’ll firm up a bit and the tops will crack. At this point, you’ll need to try one while they’re still warm. Trust me on this.
Variations — if you don’t have molasses use 4 tablespoons of honey. No honey? Use 4 tablespoons molasses instead. Feel free to substitute butter for shortening and vice versa. I haven’t tried it but if you wanted it egg free you could use mix 1 tablespoon flax meal with 3 tablespoons water.
If I could waft the smell of these fresh baked cookies to you through the interwebs, I would. If your mailbox could use some cookies — leave a comment bellow. Tell me about your favorite cookie eating memory. I’ll randomly pick one of you to receive some of these babies.