Honey Ginger Snaps

Honey Ginger Snaps

Honey Ginger Snaps


Makes 3-1/2 dozen cookies


2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup shortening
1/4 cup (1/2 stick) butter, softened
1-1/2 cups sugar, divided
1/4 cup honey
1 egg
1 teaspoon vanilla


  1. Preheat oven to 350°F. Grease cookie sheets. Combine flour, ginger, baking soda, salt and cloves in medium bowl.
  2. Beat shortening and butter in large bowl with electric mixer at medium speed until smooth. Gradually beat in 1 cup sugar until blended; increase speed to high and beat until light and fluffy. Beat in honey, egg and vanilla until fluffy. Gradually stir in flour mixture until blended.
  3. Shape dough into 1-inch balls. Place remaining 1/2 cup sugar in shallow bowl; roll balls in sugar to coat. Place 2 inches apart on prepared cookie sheets.
  4. Bake 10 minutes or until golden brown. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely. Store in airtight container up to 1 week.

Nutritional Information

Calories 90
Total Fat 4 g
Cholesterol 8 mg
Carbohydrate 13 g
Fiber <1 g
Protein 1 g
Sodium 75 mg

Dietary Exchange

Starch 1
Fat 0.5

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