Best 7 Honey Gingerbread Recipes

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Honey gingerbread is a sweet and flavorful treat that can be enjoyed by people of all ages. It is a popular holiday cookie, but it can also be made and enjoyed year-round. The combination of honey, ginger, and other spices gives this cookie a unique and delicious flavor. Honey gingerbread is also a relatively easy cookie to make, making it a great option for novice and experienced bakers alike. With just a few simple ingredients and a little bit of time, you can create a delicious batch of honey gingerbread cookies that will be sure to please everyone.

Let's cook with our recipes!

HONEY-GINGERBREAD COOKIES



Honey-Gingerbread Cookies image

These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. If you are making the Gingerbread Town-Square Cake, you can use this template to trace and cut out the different townhouse shapes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men

Number Of Ingredients 13

5 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
2 sticks (16 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 cup honey
1/2 cup unsulfured molasses
Royal Icing for Gingerbread Cookies

Steps:

  • Whisk together flour, baking soda, salt, and spices in a medium bowl.
  • Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
  • Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes.
  • Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
  • Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
  • Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight).

HONEY-GINGERBREAD COOKIES



Honey-Gingerbread Cookies image

Martha Stewart, December 2007 These are great for for gingerbread men and houses! Martha says, "These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor."

Provided by kelly in TO

Categories     Dessert

Time 1h40m

Yield 6 dozen men

Number Of Ingredients 12

5 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
1 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 cup honey
1/2 cup unsulphured molasses

Steps:

  • Whisk together flour, baking soda, salt, and spices in a medium bowl.
  • Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and and wrap each in plastic. Refrigerate for 1 hour.
  • Preheat oven to 350 degrees. On a floured piece of parchment, roll dough to 1/4 inch thick. Slide dough and parchment onto baking sheets, and freeze for 15 minutes. (This makes the dough much easier to work with).
  • Add a little flour to your cookie cutters and cut out desired shapes. Be sure to clean off the edges of the cutter after each application. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
  • Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
  • Let cookies stand at room temperature until set, at least 2 hours or overnight.

Nutrition Facts : Calories 1107, Fat 33.9, SaturatedFat 20.3, Cholesterol 151.8, Sodium 835.8, Carbohydrate 191.1, Fiber 4.5, Sugar 95.9, Protein 14.7

PAIN D'ÉPICES - SPICED FRENCH GINGERBREAD LOAF WITH HONEY



Pain D'Épices - Spiced French Gingerbread Loaf With Honey image

A French classic and one that I will me making myself from now on, having just paid a small fortune for a tiny, if delicious loaf from my local boulangerie! This is a cross between sticky ginger parkin and a gingerbread cake or a tea loaf. It is not as moist as parkin or gingerbread, but it is extremely good when spread with butter or even better, when toasted.......divine! It is also surprisingly good when served with cheese. Another idea that I discovered in a local café, is to serve it warm with a dollop of crème fraiche and a little bunch of fresh berries on top, a perfect dessert for an elegant dinner party! This improves with keeping and makes a wonderful gift for a foodie friend or hostess - wrap in cellophane and attach a ribbon with serving suggestions. If you cannot source Quatre Épices, I have a recipe on zaar to make it at home! Recipe #283280

Provided by French Tart

Categories     Breads

Time 45m

Yield 1 Pain d'epices, 8 serving(s)

Number Of Ingredients 10

100 g honey
140 g wholemeal flour
1 1/2 teaspoons baking powder
100 ml milk
1 egg
40 g butter
65 g soft brown sugar
40 g crystallized ginger, chopped in to small pieces
1 teaspoon ground ginger
1 teaspoon quatre-epices (4-spice powder, usually made of pepper, nutmeg, cloves and cinnamon)

Steps:

  • Preheat the oven to 180C/360°F.
  • Warm the milk and then add the honey, sugar and butter stirring well.
  • Put the flour, baking powder, ground ginger and quatre -épices in a mixing bowl, make a well in the middle, break the egg into it, and add the milk mixture. Mix well (or just throw the whole lot into a food processor). Add the crystallised ginger and mix well once again.
  • Pour into a well buttered 23-cm loaf tin and bake for 25 minutes. Lower the heat to 150C/300F and cook for a further 15 minutes. Remove from the tin and cool on a wire rack.
  • Store wrapped in clingfilm to keep it moist.

HONEY-SPICE GINGERBREAD COOKIES



Honey-Spice Gingerbread Cookies image

The cookie cutters for these cookies are available at downtowndough.com. To make the Woodlands Gingerbread House, use one batch of this dough to make the walls, and one batch of the Boiled Gingerbread dough to make the roof and chimneys. Get the gingerbread house template here.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 6h

Yield Makes about fifty-eight 3- to 4-inch cookies

Number Of Ingredients 14

5 1/2 cups all-purpose flour, plus more for surface and parchment
1 1/2 teaspoons salt
1 teaspoon baking soda
4 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
2 sticks unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup honey
1/2 cup unsulfured molasses
Martha's Favorite Royal Icing
Fine sanding sugar

Steps:

  • Whisk together flour, salt, baking soda, and spices in a large bowl. Beat together butter and granulated sugar with a mixer until pale and fluffy. Beat in eggs, 1 at a time, then honey and molasses. Reduce speed to low, and gradually add flour mixture until well combined. Divide dough into thirds, and wrap each in plastic wrap. Refrigerate until firm but still pliable, about 1 hour.
  • Preheat oven to 350 degrees. Working with a third of dough at a time, roll dough out to 1/4-inch thickness on generously floured parchment. Brush off excess flour, transfer dough on parchment to a baking sheet, and freeze until firm, about 15 minutes. Cut into shapes with cookie cutters, rerolling scraps as needed. Transfer cookies to parchment-lined baking sheets, and freeze until firm, about 15 minutes. Bake until edges turn golden, about 15 minutes, rotating once and firmly rapping baking sheet halfway through baking to flatten any bubbles in cookies. Let cookies cool completely on baking sheets set on wire racks.
  • Place icing in a pastry bag fitted with a small plain round tip (Ateco #0, 1, or 2). Pipe outlines and details on cookies. Immediately sprinkle with sanding sugar, and tap off excess. Let set completely, uncovered, at room temperature, at least 4 hours or (ideally) overnight.

HONEY-GINGERBREAD COOKIE DOUGH



Honey-Gingerbread Cookie Dough image

This recipe for honey-gingerbread cookie dough from the December 2007 issue of Martha Stewart Living is used to make Television's Gingerbread Town-Square Cake of 2007.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes enough for about 2 dozen townhouse cookies

Number Of Ingredients 12

5 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
2 sticks (1 cup) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 cup honey
1/2 cup unsulfured molasses

Steps:

  • Whisk together flour, baking soda, salt, and spices in a medium bowl.
  • Beat butter and sugar in the bowl of an electric mixer fitted with the paddle attachment at medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic wrap. Refrigerate at least 1 hour before using.

HONEY GINGERBREAD



Honey Gingerbread image

Categories     Dairy     Ginger     Dessert     Bake     Spice     Spring     Clove     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 15

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup honey
1/4 cup minced drained stem ginger in syrup
2 eggs
1/2 cup buttermilk
Whipped cream
Chopped drained stem ginger in syrup

Steps:

  • Preheat oven to 350°F. Butter 8-inch square glass baking dish. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Mix in honey and 1/4 cup minced ginger. Beat in eggs. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
  • Spread batter in prepared dish. Bake until gingerbread begins to pull away from sides of dish and is springy to touch, about 50 minutes. Cool in pan on rack. Serve warm or at room temperature, cut into squares and topped with whipped cream and chopped ginger.

HONEY GINGERBREAD



Honey Gingerbread image

I was hungry for gingerbread and didn't have any molasses. I decided to see if I could adapt a recipe and come up with something that still tasted like gingerbread without the molasses. This turned out really good. A purist may miss the molasses, but we didn't! This was dark and fragrant with spices and sweetened perfectly with...

Provided by cindy sandberg

Categories     Other Snacks

Time 40m

Number Of Ingredients 12

1/2 c honey
1/2 c brown sugar(i use succanat or turbinado)
1 c plain yogurt
1/4 c oil(i use light olive, grapeseed or coconut oil)
1 tsp vanilla
2 1/2 c flour(i used a combination of oat flour and spelt flour to make this a whole-grain treat. you could also use ap or a combo of ap and whole wheat.)
1 1/2 tsp baking soda
1/2 tsp sea salt
1 1/2 tsp ginger
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
optional toppings: whipped cream, powdered sugar, confectioners glaze or caramel glaze(see my caramel applesauce bars for recipe)

Steps:

  • 1. Preheat oven to 375F. Combine the honey, sugar, yogurt, oil and vanilla. In another bowl whisk together the flour(s), baking soda, salt and spices. Add the dry to the wet and mix well. Pour into greased loaf pan or 8 in square pan. Bake 30-45 min. (depending on pan size) until cake tests clean with a toothpick. Cool in pan on wire rack and top with topping of choice. Pictured is caramel glaze with gingerbread man sprinkles!

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Follow the recipe instructions carefully, especially when measuring ingredients.
  • Don't overmix the dough, as this can make the cookies tough.
  • Chill the dough for at least 30 minutes before baking, as this will help the cookies hold their shape.
  • Bake the cookies in a preheated oven to ensure even baking.
  • Let the cookies cool completely before decorating them.
  • Store the cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

Gingerbread cookies are a classic holiday treat that can be enjoyed by people of all ages. With a variety of recipes to choose from, there's sure to be a gingerbread cookie recipe that everyone will love. Whether you're looking for a traditional gingerbread cookie recipe or something more unique, be sure to experiment with different recipes until you find one that you love. With a little effort, you can create delicious gingerbread cookies that will be the hit of any holiday party. Happy baking!

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