Gingerbread is a holiday staple for many people. The dough gets its classic flavour profile from molasses and the cookies also have a chewy profile. You’ll want to make sure not to overbake them as it’s hard to tell when they are done with the dough already being dark. I also want to warn you that this really is a chewy cookie recipe, so don’t go baking them longer to make them crispy, it won’t happen (ask me how I know…)

The dough needs an hour to chill before rolling, so just pop it in your fridge. If it’s already cold by you like it is here, you can just set it outside on the deck like we do. (in a sealed bowl! beauty of the bosch mixer). I love having that extra space to chill food this time of year.

You can decorate these however you like, or eat them straight. This time I chose to use a simple buttercream frosting and let the kids go to town on decorating with leftover Halloween candy.

Does anyone really like decorating cookies with kids? I’ll admit it took me quite a few years to get to that place. Cutting out cookies can be a great way to connect with your family, but don’t worry if you’re still in that stressful place with them. Keep in mind that most kids like to decorate with as much candy or sprinkles they can fit, so I find that limiting the types of decorations I offer can help. Or I will ice them, and then they get to put the decorations on.

Print Recipe

5 from 1 vote

Honey Sweetened Gingerbread Cookies

Gingerbread cookies get their classic flavour from molasses. I also like to use honey to naturally sweeten my goodies so I feel better about eating them.

Prep Time1 hr 15 mins

Cook Time15 mins

Total Time1 hr 30 mins

Course: Dessert

Cuisine: American

Servings: 6 dozen

Calories: 54kcal

Ingredients

• 1 cup unsalted butter softened/at room temp
• 1/2 cup honey
• 1/4 cup molasses*
• 1 tsp salt
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/8 tsp cloves
• 1 large egg
• 1 tsp vanilla
• 3 cups all-purpose flour

Instructions

• In the bowl of a stand mixer, or with a hand mixer, beat honey, molasses and butter until well combined, scraping the bowl a few times if needed. Add in egg, vanilla, salt and spices, mix well. Mix in flour until well combined.
• It will still be a little sticky but scoop it into a container and chill for 30-60 minutes (If it ends up in fridge overnight, you may need to let it sit on counter a bit to warm up as it may be too firm…)
• Preheat oven to 350F.
• Divide dough in half and roll dough out on a floured surface to 1/4-inch thickness. Cut out your desired shapes, transfer to cookie sheets lined with parchment or silpats. Re-roll scraps and cut out some more!
• Bake for 8 minutes, turn trays around, and bake another 5 minutes; its hard to see if the edges are browned.
• Cool, decorate to your hearts content, and enjoy!

Notes

*If you have strong blackstrap molasses, you may want to sub the 1/4 cup molasses for 2 tbsp honey and 2 tbsp molasses unless your family loves strong molasses flavour.

Makes 4 half sheet pans of cookies, depending on cookie size.

Nutrition

Serving: 1cookie | Calories: 54kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 34mg | Potassium: 26mg | Fiber: 1g | Sugar: 3g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

Want more cookies?

• Honey-Sweetened Cut Out Cookies
• Saucepan Kisses
• Vegan Double Chocolate Cookies
• Egg-Free Cookie Bars