Soft Honey Gingerbread Cookies
Tender honey cookies warmly spiced with ginger, cinnamon and clove.
These soft honey gingerbread cookies combine warmed honey and sugar with cinnamon, ginger and clove. Let the honey mixture cool until warm, not hot, before adding the eggs. Add flour gradually and stop when a soft dough forms; too much extra flour can make the cookies tough. Chill the dough briefly for easier rolling, then bake only until the edges are set. Warm honey and sugar in a saucepan over low heat until sugar dissolves. Do not boil. Cool until just warm. Whisk flour, baking powder, cinnamon, ginger, cloves and salt. Whisk eggs into cooled honey mixture. Add dry ingredients gradually and mix to a soft dough. Cover and chill 30 minutes. Heat oven to 180°C (350°F). Roll dough to 5-mm thickness on a lightly floured surface and cut shapes.
Recipe card
Soft Honey Gingerbread Cookies
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Warm honey mixture
Warm honey and sugar in a saucepan over low heat until sugar dissolves. Do not boil. Cool until just warm.
Mix dry ingredients
Whisk flour, baking powder, cinnamon, ginger, cloves and salt.
Make dough
Whisk eggs into cooled honey mixture. Add dry ingredients gradually and mix to a soft dough. Cover and chill 30 minutes.
Shape cookies
Heat oven to 180°C (350°F). Roll dough to 5-mm thickness on a lightly floured surface and cut shapes.
Bake
Arrange on lined trays and bake 8 to 10 minutes until edges are set but centres remain soft.
Cool
Cool on tray 5 minutes, then transfer to a rack.
How to tell when it is ready
Cool on tray 5 minutes, then transfer to a rack.
Tips
- Warm honey and sugar in a saucepan over low heat until sugar dissolves.
- Whisk flour, baking powder, cinnamon, ginger, cloves and salt.
- Whisk eggs into cooled honey mixture.
- Heat oven to 180°C (350°F).
Troubleshooting
- If dough is sticky, chill longer before rolling.
- If cookies turn hard, shorten baking time and store airtight.
Substitutions
- Use maple syrup in place of some honey, adjusting flour if needed.
- Use a flax egg for an egg-free adaptation.
Variations
- Add orange zest.
- Use a little cardamom with the spices.
Serving suggestions
- Decorate with simple icing.
- Serve with tea.
- Add to a holiday cookie box.
- Pair with warm milk.
Make ahead
Prepare components ahead and store safely. Store airtight at room temperature for up to 5 days.
Storage
Store airtight at room temperature for up to 5 days.
Food safety
Cool cookies fully before storing in a clean container.
Frequently asked questions
How do I keep gingerbread cookies soft?
Bake only until edges are set, then store airtight after cooling.
How should I store soft honey gingerbread cookies?
Store airtight at room temperature for up to 5 days.
Decorate with simple icing. Store airtight at room temperature for up to 5 days.
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