Honey Gingersnap Cookies are a dairy-free cookie that are super easy to make. They are SO GOOD. These cookies are soft inside, crispy outside, and absolute perfection with a glass of cold milk or hot coffee. Rolling them in sugar is what gives them the pretty texture This is a basic gingersnap recipe with honey in place of the molasses. They disappear quickly so you might want to double the batch.
There is a bit more for story space after the recipe, but I know you all can’t wait for these cookies.
- 2 cups white flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup olive oil or other light tasting oil
- 1 cup brown sugar
- 1/4 cup honey
- 1 egg, lightly beaten
- Extra granulated white sugar for rolling cookies in
- In a medium mixing bowl, mix together the dry ingredients (flour, baking soda, and spices)
- In a large mixing bowl, mix together the brown sugar, oil, honey, and egg.
- Gradually mix the dry ingredients into the wet ingredients.
- Preheat oven to 375 and prepare cookie sheet (cover in aluminum foil or parchment paper to prevent sticking).
- Using a Tablespoon as a scoop and leveling off each one, make a pile of little ball-ish shapes.
- Roll each of the little shapes into a ball. Roll in granulated sugar, place on a cookie sheet, and flatten slightly. Give each cookie a bit of space, they spread out some. A dozen at a time in the oven works well.
- Bake for 11 minutes. Cool on cookie sheet for 1-2 minutes then move to baking rack to finish cooling.
In 2013 when I came up with this recipe, I joined the Third Annual Great Food Blogger Cookie Swap! I’d never done something like this before and loved it. What is a cookie swap? Well, a bunch of people bake cookies, send them to other people, and everybody donates money to Cookies For Kids Cancer. It’s a win/win/win ending in cookies! How could I not be a part of that? Over $14,000 was raised the year I participated.
Thanks to my fellow bloggers who sent me cookies! These were delicious and I definitely recommend checking out their blogs and recipes. Also thanks to OXO, a sponsor of the cookie swap, who sent me bright colorful silicone spatulas that have been a great addition to my kitchen.
One of my favorite recipe books is a short collection of cookie recipes by Better Homes & Gardens that I’ve had for longer than I can remember. I love opening it up and staring at the photos. I also just love smelling the book. It smells like butter, flour, and love. One of those photos was the inspiration for this recipe – the photo turned out to be a completely different recipe, but it guided me to what I wanted! My cookie choice had to be something new to me, and you all know how much I love new recipes. I wanted something to represent Utah, which is the Beehive State, so honey cookies were the obvious choice. I hunted for the perfect recipe that would be crunchy outside, soft inside but not cake-like, and come out beautiful. What I really wanted was gingersnaps but with honey… then it dawned on me that I ought to make gingersnaps, with honey. Sometimes answers are so simple if we are quiet and listen to the universe.