As soon as it turned autumn-y (i.e. COLD) outside, I felt the urge to bake cookies – how about you?  The Spiced Honey Gingersnap Cookies recipe I’m sharing with you today is a tweaked version of the Honey Gingersnap Cookies recipe in the Debbie Mumm Old Fashioned Cookies cookbook I own.  This is my favorite cookie book, I love to thumb through the many many recipes for the perfect cookie and there’s always one for my mood!

Now for the slightly altered recipe:

Spiced Honey Gingersnap Cookies

Here’s a list of the ingredients you’ll need:

2 cups all-purpose flour
1 tbsp ground ginger
2 tsp baking soda
1/8 tsp salt
1 tsp pumpkin pie spice
1 stick softened butter
1 1/2 cups sugar, divided
1/4 cup honey
1 egg
1 tsp vanilla

1.  Preheat oven to 350 degrees.  Combine flour, ginger, baking soda, salt, and pumpkin pie spice in large bowl.

2.  Beat butter and 1 cup sugar in a large bowl until light and fluffy.  Beat in honey, egg, and vanilla.

3. & 4.  Gradually stir in flour mixture until blended.

5.  Shape mixture into 1-inch balls.  Place remaining 1/2 cup sugar in a shallow bowl (or paper plate); roll balls in sugar to coat.

6.  Place balls 2 inches apart on greased cookie sheets.

7.  Bake 10 Minutes or until golden brown (a little shorter for softer cookies).  Let your child sit and watch the cookies grow and bake inside the oven.  :)

8.  Leave cookies on cookie sheets for 5 minutes while they cool a bit and firm up.  Move to wire racks to finish cooling.

Eat and ENJOY!  :)


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