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.
Servings: 6 dozen
- 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
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!
*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.
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