Have you ever heard of Honey Gingerbread Cookies?
You may have wondered, while looking at my pictures, why are the cookies light and not brown like the traditional ones.
Well, here’s my secret. The original recipe of gingerbread cookies requires molasses. However, my family and I aren’t big fans of molasses, so I exchanged it with HONEY and I assure you it is twice as good.
This recipe has been a success in our family for over 2 years now and I can’t wait to share it with you…
- Preparation time1 Hour
- Rest time30 Minutes
- Cooking time12 Minutes
- Serving120 cookies
- Cooking methodOven
- 1/2 cupbutter (at room temperature)
- 3/4 cupbrown sugar
- 3/4 cuphoney
- 1 pinchvanilla
- 3.5 cupsflour
- 1 teaspoonbaking powder
- 1/2 teaspoonsalt
- 1 spoonpowdered ginger
- 1/2 spoonpowdered cinnamon
- 1 pinchclove
Preparation of the Honey Gingerbread Cookies
As a first step, mix the room-temperature butter along with the brown sugar in a stand mixer with a paddle attachment. Keep mixing until you have a cream.
Then, pour down the honey and the egg and let the mixer do its work. After a few seconds, you will have a rather liquid mixture.
This is when you should add the dry ingredients: flour, baking powder, salt and the pinch of vanilla which should be incorporated to the previous liquid mixture until you finally have a soft dough.
Remove the dough from the mixer bowl, place it on a floured surface, add the spices: ginger, cloves and cinnamon and kneed energetically the dough until the spices disappear.
Cover the dough with a plastic wrap and place it in the freezer for about 30 minutes.
If you have more time, you can place it in the fridge for a couple of hours.
When the dough is cold enough, transfer it from the freezer onto a floured surface.
Meanwhile, preheat your oven to 180°C.
Cut the dough into 2 parts to facilitate the work.
Using a rolling pin, roll your dough on the floured surface.
When rolling the dough, apply even pressure to make sure you have the same thickness for all the cookies.
Once you reach the desired thickness, start cutting out your cookies with christmas-shaped cookie cutters.
Transfer your cut cookie doughs onto a baking tray lined with parchment paper and bake them for about 12 minutes.
– You can decorate your cookies however you like. As you can see in the pictures, I decorated them with sugar icing which is made from confectioners sugar and a bit of water. You may add food dyes to the sugar mixture for a more colorful decoration.
– You can preserve these cookies in a closed recipient for several weeks.
– Dip them in hot tea. It enhances their flavor.
I hope you enjoyed the Honey Gingerbread Cookies recipe.
For more recipes visit the rest of the blog.