Frosted Honey Ginger Snaps


Ginger Snaps:

1 stick butter, softened (115 gr)

½ cup honey (120ml)

¼ cup molasses (60 ml)

½ cup granulated sugar (62 gr)

1 egg

3½ – 4½ cups all-purpose flour (437 gr)

¼ tsp salt (1 gr)

1½ tsp.  grated fresh ginger (or equal amount of ground dry ginger-2gr)

1 tsp. ground cloves (2gr)


1/2 cup powdered sugar (62 gr)

1/4 tsp. merengue powder (1 gr)

2 tsp. tap water (10 ml)


Preheat oven to 350°F (176°C).  Combine butter, honey, molasses, and sugar in the bowl of a mixer.  Beat until fluffy.  Add the egg, 1 cup of the flour, the ginger and cloves, and beat briefly until well combined. Add another cup of flour, and beat. Add the flour a cup at a time until you have added a total of 3 1/2 cups of flour (412 gr) and mix until well combined. Do no over beat, total mixing time shouldn’t be more than 3 minutes. 

Remove the dough from the mixer, and hand knead the remaining 1 cup of flour (125gr) into the dough, until the dough is no longer sticky, about 3 minutes.   Coat a rolling pin with extra flour, and liberally flour your rolling surface also.  Roll out to 3/16″ thickness (1 cm).  Cut to desired shape, place on a baking sheet lined with parchement paper. Bake until golden brown, about 12 minutes. Cool completely.

Once the ginger snaps are cool, prepare the glaze. Stir together the glaze ingredients, adding a few more drops of water to adjust the thickness of the glaze for drizzling.

Using a spoon, drizzle the glaze over the top in a thin stream, and allow the glaze to dry until hardened.


Chlling the dough will result in thicker cookies. I prefer to leave the dough at room temperature so that it rolls out thin and even. Use enough flour so that the dough does not stick to your rolling surface.