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Decorated gingerbread cutout cookies on a wood table.

Honey Sweetened Gingerbread Cookies

Kate Schat
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.
4.80 from 5 votes
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 6 dozen
Calories 54 kcal

Ingredients
  

  • 1 cup unsalted butter softened/at room temp
  • ½ cup honey
  • ¼ cup molasses*
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • teaspoon cloves
  • 1 large egg
  • 1 teaspoon 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 ¼-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 ¼ cup molasses for 2 tablespoon honey and 2 tablespoon molasses unless your family loves strong molasses flavour.
  • Makes 4 half sheet pans of cookies, depending on cookie size.

Nutrition

Serving: 1cookieCalories: 54kcalCarbohydrates: 7gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 9mgSodium: 34mgPotassium: 26mgFiber: 1gSugar: 3gVitamin A: 83IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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