My little helper and I set out to bake some ginger snaps using my mom’s recipe (a spicy family favorite). The recipe calls for 1 c. brown sugar, so I used 3/4 c. local raw honey. I ended up adding a few tablespoons of flour in after all the ingredients were mixed together, but only until it didn’t feel so wet. Here is a photo of the dough at the right consistency:
You may be tempted to add more flour, and you will end up with a more puffy, cakey cookie if you do. At this point, you MUST chill the dough, or you won’t be able to roll it into balls. You must also lick the beaters and the spatula.
Note to self: NO SUGAR for this kid. Even honey. He was so cranky for the next hour, and couldn’t fall asleep for another hour after that.
I won’t be winning any foodie bloggy awards for these pictures, but you can trust that these cookies are delicious straight out of the oven and stay moist all day.
Deep Dark Honey Molasses Ginger Unsnaps
350 degrees, 9-12 minutes
In your kitchenaid (with paddle attachment), CREAM:
- 1 egg
- 3/4 c. raw honey
- 3/4 c. softened butter
- 1/3 c. molasses
In another bowl, SIFT:
- 2 c. all purpose flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 tsp. ginger
- 1 tsp. cinnamon
- 1/4 tsp. cloves
- a dash of nutmeg
Add flour mixture to honey mixture, mix well, then add a few spoonfuls of flour as needed, just until dough is no longer wet. CHILL well. Roll into 1-inch balls, cookies will flatten as they cook.
These cookies are so dark that you must tell doneness by texture rather than color. When they progress from spongy to firm-spongy, they’re done!