It's that time of year where those warming spices start showing up everywhere- cinnamon, vanilla, ginger, all spice, clove, etc. And for good reason. When it gets cold outside, there's nothing like a good, comforting treat made with those amazing fall spices. Today, we've got the perfect honey-twist on a old comforting favorite: ginger snaps.
YOU WILL NEED:
- 1 c sugar
- 6 oz butter (firm, but still pliable)
-
1/4 c wildflower honey (we recommend darker wildflower)
- 2 tsp baking soda
- 1/2 tsp cinnamon
- 2 Tbsp fresh ginger, grated (jarred is okay)
- 2 Tbsp ground ginger
- 1 Tbsp vanilla extract
- 1/2 tsp ground pepper (I used white)
- 1/2 tsp salt
- 1 egg
- 2-1/2 c whole wheat flour (white will NOT work well)
- raw sugar for finishing
Instructions
Preheat over to 350°F. Line sheet pans with parchment paper.
Combine sugar, butter, honey, baking soda, cinnamon, both gingers, pepper, and salt into mixing bowl of stand mixer fitted with paddle attachment.
Mix on low until incorporated, increase to medium. Beat until pale, soft, & fluffy (about 4 minutes). Add egg and beat until smooth (about 2 more minutes). Stop mixer and scrape down sides of bowl. Continue mixing on low, adding flour little by little. Continue until soft dough is formed.
Using a tablespoon sized scoop (15 mL), scoop the dough. Roll the dough ball into bowl of raw sugar until coated.
Arrange on prepared sheet pan, leaving 2 inches in between. Don't flatten. Cookies will spread on their own.
For crisp, traditional style, bake for 15 minutes; for softer, chewy cookie, bake for 12 minutes.
Enjoy!
