Lemon Ginger Snaps




Yield 2 dozen cookies



  1. In the bowl of your stand mixer cream the butter and sugar, then beat in the egg, honey and lemon oil.
  2. In a separate bowl whisk together the flour, ginger, baking soda, cinnamon, cloves and salt. Add the dry ingredients into the wet and beat to on low to combine.
  3. Refrigerate the dough for 1 hour.
  4. Preheat your oven to 350º and line a baking sheet with parchment paper. Roll out to 1/4" thick and cut into squares or with cookie cutters into desired shapes.
  5. Bake for 10-11 minutes, remove from oven, cool on the pan 5 minutes, then transfer to a wire rack to finish cooling.

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Recipe by It Bakes Me Happy at