Soft Batch Honey Ginger Cookie Recipe

soft gingersnap cookie recipe


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.

1 cup white sugar
3 tablespoons honey
1 tablespoon blackstrap molasses
1/2 cup butter [softened]
1/4 shortening
1 egg
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]

Preheat oven to 375* F. In a large bowl combine butter, shortening, sugar, honey, and molasses until smooth. You can use an electric mixer if you’d like. Whisk in egg and vanilla and dissolved baking soda.

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.

Could You Use Some Cookies?

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.

4 comments… add one

  • Jasmyn September 16, 2015, 9:20 pm

    From elementary to high school, each Christmas all of my cousins would gather at my aunt’s house to bake dozens of cookies. Some were from scratch, some were drop and bake Pilsbury, but they all ended up packaged in bags with bows to take to the shut-ins from our church when we went caroling on Christmas Eve. I was always on raspberry thumb print cookie duty and would then make peanut butter cookies. It’s one of my favorite memories and certainly my favorite cookie memory!

    Can’t wait to try these!

    • Alysa September 17, 2015, 7:35 am

      Hi Jasmyn! I used to make raspberry thumbprints with my mom for Christmas too. Love your “cookie memory” with your cousins and aunt. How sweet of ya’ll to take them to shut-ins and carol for them. Were your peanut butter cookies the ones with the criss-cross fork marks or the ones with the chocolate kiss on top?

  • Janaya September 17, 2015, 7:16 pm

    My grandma always had gingerbread cookie ornaments with her grandkids names and their birth years on her Christmas tree. But over the years we nibbled them all away! Now the only ones left are hers and my grandpa’s–we were always too scared to eat those :)

    • Alysa September 18, 2015, 7:27 am

      This story made me laugh, Janaya! Thanks so much for sharing it. I’m envisioning you all sneaking the gingerbread cookie ornaments off the tree and I can’t stop smiling. Fun memory.

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