Cinnamon Honey Gingersnap Cookies

As the chill in the air grows stronger, warm up your kitchen with the sweet and spicy aroma of gingersnap cookies. These cookies are infused with the distinct tang of cinnamon, the natural sweetness of honey, and the heat of ginger. Every bite will transport your taste buds to a cozy holiday scene. As you bake these delicious cookies, your house will be filled with the irresistible aroma of homemade warmth and holiday cheer. Our secret ingredient, Clif Family Solar Grown Cinnamon Honey Spread, adds a unique depth of flavor to these classic cookies. Made with raw honey harvested from hives located beneath solar panel arrays surround by pollinator friendly habitat and mixed with Verum cinnamon, this delicious spread brings notes of tart citrus and warm pine to the recipe. Whether you're baking for friends and family, or just looking for a cozy snack on a chilly night, our Cinnamon Honey Gingersnap Cookies are sure to please. Perfect for dipping in a glass of milk or a hot cup of cocoa, this recipe is one you'll return to again and again. So go ahead and indulge in the flavors of fall!

Cinnamon Honey Gingersnap Cookies

Recipe by the Clif Family Culinary Team Yield: 24 cookies   INGREDIENTS: Dough 3/4 cup vegetable shortening ¾ cup granulated sugar ½ tsp salt 2 tsp baking soda 1 large egg ¼ cup molasses ¼ cup Clif Family Solar Grown™ Cinnamon Honey Spread 2 1/3 cups all-purpose flour 1 Tbsp finely grated ginger ½ tsp cloves Coating ¼ cup granulated sugar 1 tsp cinnamon   DIRECTIONS: Preheat the oven to 375° F. In a stand mixer, beat together shortening, sugar, salt, and baking soda. Beat in the egg, followed by molasses and the Clif Family Solar Grown™ Cinnamon Honey Spread until the mixture is creamy. Add flour and spices and whisk together until fully homogenous. In a small mixing bowl, combine the cinnamon and sugar for the coating and set aside. Using a ½ oz sized ice cream scoop, form dough into balls, roll in the cinnamon sugar mixture and transfer to a parchment-lined sheet tray. Bake the cookies for 11-13 minutes, until golden and depending on how crispy or ‘snappy’ you’d like them. Remove from oven and transfer to a cooling rack.