Honey Ginger Spice Cookies

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

Ingredients

• 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)

Video Tutorial: 

Instructions

1. In a medium bowl stir together the gluten free Bisquick, ginger, cinnamon, allspice, and nutmeg then set aside.
2. Using either a hand mixer or a stand mixer with the paddle attachment, cream together the butter and brown sugar until light and fluffy. 
3. Scrape down the bowl with a rubber spatula add the eggs and honey and beat until well blended.
4. 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.  
5. 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.
6. 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.
7. 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.     

Notes:  For crispier cookies roll smaller balls (3/4 inch), flatten them slightly more and tack 2 minutes onto the bake time.  If you’re not following a gluten free diet you replace the gluten free Bisquick by stirring together 2 ½  cups flour, 2 tsp baking powder 1 tsp baking soda, ¼ tsp salt