Honey Ginger Spice Cookies

To contact us Click HERE

Honey Ginger Spice Cookies

These Honey GingerSpice Cookies actually came about when I needed cookies to make the crust forthe pumpkin cheesecake that will be coming up in my blog post.  I was trying to whip up a quick batch ofginger snap cookies when I discovered that I didn’t have any molasses in thehouse.  I replaced it with honey and therest is history.  The honey results in alighter more floral cookie and it complements the spices in the recipe nicely.  I also made the cookies larger than theoriginal recipe so the cookie would be softer. Alright I really made the cookies larger because I was trying to finishup the cookie baking project more quickly. Larger cookies meant less trays to bake. The softer cookie was a nice surprise. For a crispier cookie like a ginger snap make them a little smallerflatten them a little more and tack 2-3 minutes to the bake time. 

HoneyGinger Spice CookiesPreptime: 15 min Baketime: 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 with1 tsp cinnamon)
• coarse decorating sugar(optional)

Video Tutorial: 


Instructions

1. Ina medium bowl stir together the gluten free Bisquick, ginger, cinnamon,allspice, and nutmeg then set aside.
2. Using either a hand mixer or a standmixer with the paddle attachment, cream together the butter and brown sugaruntil light and fluffy. 
3. Scrape down the bowl with a rubberspatula add the eggs and honey and beat until well blended.
4. Add the dry mixture and beat until youhave the dough thoroughly combined then transfer it to a smaller bowl, coverand chill for 1 hour.  
5. During the last 15 minutes of thechill time preheat the oven to 350°F or 175°C and line two baking sheets withparchment 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 sugarside up.  Flatten each ball slightly withthe flat bottom of a glass then sprinkle on the coarse decorating sugar.
7. Bakethe cookies for 13-15 minutes. Remove them from the oven and leave them on thebaking pan for 1-2 minutes before transferring them onto a baking rack to cool completely.     

Notes:  Forcrispier cookies roll smaller balls (3/4 inch), flatten them slightly more andtack 2 minutes onto the bake time.  Ifyou’re not following a gluten free diet you replace the gluten free Bisquick bystirring together 2 ½  cups flour, 2 tspbaking powder 1 tsp baking soda, ¼ tsp salt