Honey Snap Cookies – a delicious recipe with butter, honey, brown sugar, vanilla, flour, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F.
2
Combine butter, honey and sugar in a small saucepan. Stir on medium heat until the butter is melted. Remove from the heat; stir in vanilla.
3
Sift the flour and ginger into a bowl. Stir in the butter mixture and beat with a wooden spoon until smooth.
4
Drop heaped teaspoons of mixture, about 3 inches apart, onto greased baking pans about six at a time. The cookies will spread during cooking.
5
Bake for about 8 mins or until golden brown. You can cook two trays at a time in a fan-forced oven. In a conventional oven, alternate the trays' positions halfway through cooking.
6
Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Serve with ice cream or fruit desserts.
400
kcal
Calories
17
g
Fat
61
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 tbsp (3/4 stick) butter, 1/3 cup honey, 1/2 cup firmly packed brown sugar, 1/2 tsp vanilla extract, and more.
Yes, Honey Snap Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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