Recipe: Honeybody Bakery’s Smoky-Savory Gingersnap Cookies

Henley Tuthill, founder of Honeybody Bakery.

Henley Tuthill is busy. A full-time student and just 11-years-old, Tuthill is a daughter, a sister, a soccer and lacrosse player, and the owner of Honeybody Bakery—a beloved, North Fork-based microbakery operated solely via Instagram. 

She is also the brains behind one of our favorite holiday treats: her Smoky-Savory Gingersnap Cookies.

“Last Christmas I offered cookie boxes and I wound up making over 1,000 cookies,” says Tuthill. “The Smoky-Savory Gingersnap was one of the cookies featured in those boxes and it was just so good. It’s kind of chewy, but not too chewy, and it reminds me so much of the holiday season—not just Christmas, but also Thanksgiving, as well. It’s just one of those warm and cozy cookies and everyone loves them.”

Rave reviews are de rigueur these days for Tuthill, who began baking during the pandemic, just for family and friends. When the cost of her baking ingredients started becoming a family stress, her mother gently suggested Tuthill start a business to help shoulder the bill. Her parents gave her $500 to get started—and within two short months were completely paid back.

Tuthill officially launched Honeybody Bakery in 2022, when her Christmas cookie boxes were so successful she ended up shipping them all across the country—and even internationally. 

“All I want to do is bake wholesome, simple, delicious things,” says Tuthill. “I’m not interested in being extravagant. I just want to make people happy.”

And now here she is, encouraging us to make all of our people happy this holiday season by revealing one of her usually top-secret recipes. Enjoy!


Smoky-Savory Gingersnap Cookies
Makes 32 cookies

Honeybody Bakery’s Smoky-Savory Gingersnap Cookies


  • ½ cup bacon fat*
  • ¼ cup butter
  • 1 cup sugar
  • ¼ cup molasses
  • 1 egg
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons kosher salt
  • 10 grams ground ginger
  • 3 grams ground cloves
  • 3 grams ground cinnamon
  • Granulated sugar, for rolling

* Honeybody Bakery’s Henley Tuthill highly recommends using local bacon, particularly from 8 Hands Farm, for the bacon fat. “It has the smoky qualities I really like for this cookie,” she says. “Store bought isn’t as good (but will do the trick, if needed). 8 Hands Farm is a great farm though, and they treat their animals well. I usually cook 2 pounds of bacon to strain the fat to get the ½ cup required for the recipe.”


  1. In a food processor, combine all the ingredients and pulse until smooth. (It will look like a soft dough.)
  2. Wrap the dough tightly in plastic wrap and refrigerate for at least an hour.
  3. Preheat oven to 350 F.
  4. Pour granulated sugar on a large plate.
  5. Scoop 25 grams of dough and roll into a ball. Then, dip the ball into the granulated sugar.
  6. Place balls on baking sheet and repeat until you’ve used all the dough.
  7. Bake for 10-12 minutes, depending on how crispy you like your cookies.
  8. Let cookies cool on a rack.
  9. Enjoy! These cookies will be great for at least a week if you store them correctly in tupperware.