Ginger Snaps IV Recipe -
Ginger Snaps IV Recipe

Ginger Snaps IV

Recipe by  

"You can prepare these cookies the day before baking them to save yourself time the next day. Your guests will think you were up all night cooking."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. In a medium bowl, cream the butter and sugar together. Add the honey and egg, mix until creamy. Sift together the flour, baking soda, ginger, cinnamon, and cloves; stir into the creamed mixture. Roll into a log about 1 inch in diameter. Wrap in wax paper, and refrigerate overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  3. Slice the log into 1/4 inch round slices. Place them 2 inches apart on the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow to cool on the baking sheets before removing.
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Reviews More Reviews

Most Helpful Positive Review
Jun 10, 2008

These are definitely not "snaps", they are quite soft and cake-like. However, that's just the way I like them! I doubled the ginger and they had a delicious spice. Great recipe.

Most Helpful Critical Review
Sep 11, 2006

well i was hoping for a crispy cookie, but these were really soft...and tasted more like gingerbread than gingersnaps


8 Ratings

Dec 19, 2006

I made these for a school party and they were a hit! Everyone just loved them.

Dec 14, 2008

I didn't have any cloves, but I substituted with an equal amount of allspice. The cookies came out a little overdone, but I don't have an oven thermometer so I can't be sure if it is the fault of the recipe or if my oven cooks too hot. Overall these cookies are delicious!

Jul 22, 2009

Overall this recipe was very good but they are definatly not ginger snaps there more like ginger cookies they are very moist and soft in the middle but they do have a nice mild taste to them. But since they were not "snaps" I ended up using a cookie cutter and made gingerbread men and using buttercream icing to decorate them so there more fun for my children.

Sep 13, 2013

I made these as stated in the recipe, and as the other reviews have noted, they are soft and cake-like. These cookies had excellent flavor and were quite addicting. I prefer a little crunch, so the next batch I baked an extra two minutes and it came out fine, not quite a snap, but some crunch.

Jan 26, 2013

These are not snaps, these are quite cake-like and I like them that way


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  • Calories
  • 113 kcal
  • 6%
  • Carbohydrates
  • 14.8 g
  • 5%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 40 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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