Honey-Ginger Snaps
Yield
48 cookiesPrep
20 minCook
12 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
honey
|
|
| ½ | cup |
butter
sweet |
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
ginger
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
cloves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
honey
|
|
| 118 | ml |
butter
sweet |
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
ginger
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
cloves
|
|
Directions
Preheat oven to 375℉ (190℃).
Cream the honey, butter, sugar, and egg together.
Sift the remaining ingredients together, and add to the butter mixture.
Chill for one hour. Roll level tablespoons of dough into balls and place 2" apart on a greased cookie sheet.
Bake for 10 to 12 minutes.
