Soft & Chewy Honey Gingerbread Cookies
Soft and tender with layers of warm spices and a mellow honey sweetness, these honey-sweetened gingerbread cookies are a milder, paler alternative to the deep, dark molasses-based gingerbread most of us know and love. One batch makes about 5 dozen cookies and has a crowd-pleasing flavor the whole family will love!
Equipment
- Stand mixer with a paddle attachment (or large bowl and hand mixer)
- medium bowl
- Parchment paper
- sheet pans
- Rolling Pin
- Cookie cutters or cookie stamps
- cooling rack
- small bowl
Ingredients
Honey Gingerbread Cookie Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 egg room temperature
- 1/2 cup + 2 TBS honey
- 4 cups all purpose flour + extra to roll dough
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 3 tsp ground ginger this recipe still has a nice spicy heat to eat. Feel free to use 1 1/2 - 2 tsp if you're sensitive to heat.
- 2 tsp ground cinnamon
- 1 tsp ground cloves feel free to use 1/2 tsp if you don't like spice
Glaze Ingredients
- 2.5 cups powdered sugar
- 2.5 tbsp water
Instructions
Prepare the dough
- Combine the dry ingredients together in a medium bowl and whisk together.4 cups all purpose flour, 1/2 tsp baking soda, 1 tsp kosher salt, 3 tsp ground ginger, 2 tsp ground cinnamon, 1 tsp ground cloves
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy.1 cup unsalted butter, 1 cup granulated sugar
- Add the egg, and beat to incorporate. Scrape down the sides as needed.1 egg
- Add the honey, then mix to incorporate. Scrape down the sides to blend in.1/2 cup + 2 TBS honey
- Gradually add the flour mixture to the wet ingredients, stirring on low speed until fully incorporated.
- Press the dough into a ball shape and either wrap with parchment paper or store in a plastic bag. (You can also use plastic wrap.)
- Refrigerate overnight or for at least 4-5 hours.
Cut and Bake
- When ready to bake, preheat the oven to 350 F and line several baking sheets with parchment paper.
- On a lightly floured surface, divide dough into two pieces with a sharp knife. Set one piece to the side. Sprinkle top of dough with flour and roll until approximately 1/3 inch thick. It may take a minute while rolling the chilled dough, but it gets easier as it softens.
- Transfer the cookies to the prepared baking sheets and bake for 7-15 minutes (the time varies depending on the size of your cookies).
- Remove from the oven and let the cookies cool on the baking sheet for 8-10 minutes before transferring to a wire rack.
- Roll extra dough and continue cutting and baking until you use up all the dough. If it becomes too soft, place it back in the fridge to firm up.
Glaze and serve
- While baking, prepare the glaze by whisking the water and powdered sugar together.2.5 cups powdered sugar, 2.5 tbsp water
- Brush the cookies with the glaze. It helps to place a spare piece of parchment paper or a sheet pan underneath to catch any drips. Less is more! It will spread as it sets and if you add too much, it will hide the image from your cookie stamp.
- Finish baking and glazing all of the cookies. Let them cool completely to room temperature then eat or package for gifts!
Video
@milkglasshomekitchen Soft and Chewy Honey Gingerbread Cookies 🍯 Expect a soft, Chewy bite with warm spices and a floral honey flavor. There's just enough to make these before Christmas so head to milkglasshome for the full recipe! #Honey #gingerbread #christmascookie #christmascookies #bakingseason ♬ original sound - WildCraftedStudio
Notes
I rolled my cookie dough to about 1/3 inch tall and was able to get 60 (5 dozen) medium-sized cookies.
For my smaller cookies, I started at 11 minutes, checked the cookies, and often had to go to 13 minutes (especially for the larger rounds and house-shaped cookies).
If you use a thicker dough and larger cookie cutters, you will get fewer and will need to extend the baking time. In that situation, you may also need less of the glaze.
Feel free to start with a single batch (1 cup of powdered sugar and 1 tbsp water) and make more as needed.
Nutrition
Calories: 100kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 50mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 99IU | Vitamin C: 0.02mg | Calcium: 4mg | Iron: 0.4mg
Servings: 60 cookies
Calories: 100kcal