|Honey Ginger Spice Cookies|
These Honey Ginger Spice Cookies actually came about when I needed cookies to make the crust for the pumpkin cheesecake that will be coming up in my blog post. I was trying to whip up a quick batch of ginger snap cookies when I discovered that I didn’t have any molasses in the house. I replaced the molasses with honey and the rest is history.
The honey results in a lighter more floral cookie that complements the spices in the recipe nicely. I also made the cookies larger than the original recipe so that the cookie would be softer. Alright, in all honesty, I really made the cookies larger because I was trying to finish up the cookie baking project more quickly. Larger cookies meant less trays to bake. The softer cookie was a nice surprise. For a crispier cookies like a ginger snap make them a little smaller flatten them a little more and tack 2-3 minutes to the bake time.
Honey Ginger Spice Cookies
Prep time: 15 min
Bake time: 15 min
- 3/4 cup butter, softened
- 1 cup dark brown sugar, firmly packed
- 2 eggs
- 1/3 cup honey
- 2 ½ cups gluten free Bisquick
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp allspice
- ¼ tsp nutmeg
- cinnamon sugar (½ cup sugar mixed with 1 tsp cinnamon)
- coarse decorating sugar (optional)
- In a medium bowl stir together the gluten free Bisquick, ginger, cinnamon, allspice, and nutmeg then set aside.
- Using either a hand mixer or a stand mixer with the paddle attachment, cream together the butter and brown sugar until light and fluffy.
- Scrape down the bowl with a rubber spatula add the eggs and honey and beat until well blended.
- Add the dry mixture and beat until you have the dough thoroughly combined then transfer it to a smaller bowl, cover and chill for 1 hour.
- During the last 15 minutes of the chill time preheat the oven to 350°F or 175°C and line two baking sheets with parchment or a silicone baking mat.
- Roll the dough into 1 inch balls, dip the balls into the cinnamon sugar and place them on the baking sheet sugar side up. Flatten each ball slightly with the flat bottom of a glass then sprinkle on the coarse decorating sugar.
- Bake the cookies for 13-15 minutes. Remove them from the oven and leave them on the baking pan for 1-2 minutes before transferring them onto a baking rack to cool completely.