Crispy and aromatic honey and gingerbread cookies recipe

I remember how the first time I tried ground ginger in a recipe I was fascinated by its aroma, and today it is one of my favorite spices to flavor all kinds of sweets. So I couldn't resist trying this recipe when I saw it at Eat, Little Bird. When baking these ginger and honey cookies, the kitchen is flooded with a delicious smell that makes it difficult to resist waiting for them to cool before you can sink your teeth into them.

Honey combines very well with the most aromatic spices when preparing cookies and biscuits, and provides a beautiful golden color to the doughs. We can achieve different nuances of flavor using different types of honey, although if we use a denser variety, it is advisable to pre-heat it in a saucepan to achieve a more liquid texture before adding it to the dough.


For 25 units
  • Pastry flour 225 g
  • Sugar 100 g
  • Chemical yeast (2 teaspoons) 8 g
  • Baking soda (2 teaspoons) 12 g
  • Salt 4 g
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • Unsalted butter 100 g
  • Honey 100 g
  • Extra sugar to coat (optional)

How to make ginger and honey cookies

Difficulty: easy
  • Total time 40 m
  • Elaboration 30 m
  • Cooking 10 m

Preheat the oven to 180ºC and prepare a couple of trays lining them with sulfurized paper. Put the flour in a large bowl and mix with the sugar, the chemical yeast, the bicarbonate, the salt, the ginger and the cinnamon.

Incorporate the butter cut into small cubes and work the dough by crushing it. It can be done with a fork or with your hands, squeezing the butter well against the dry ingredients. Add honey and mix everything well.

Take small portions of dough, the size of a walnut, and form balls into your hands. Coat each in sugar and place them on the trays, separated by about 4-5 cm. Crush each ball gently with a fork and bake for 10 minutes. Wait a couple of minutes outside the oven and let cool completely on a wire rack.

What to accompany the ginger and honey cookies

Ginger and honey cookies can be enjoyed at any time, with coffee, a cup of tea or a simple glass of milk. Being so aromatic they are also delicious accompanied by a glass of sweet liquor. Stored in an airtight container they last very well for several days without losing their texture, as long as we do not mix them with other sweets. They are also delicious with vanilla ice cream, although it is already a very sweet treat.

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