- All Purpose Flour2 1/4 Cups
- Unsalted Butter3/4 CupsSoftened
- Sugar1/2 CupsReduce to 1/4 cup if you want it less sweet
- Honey1/4 Cups
- Egg1 Pieces
- Ground Ginger2 TeaspoonsNot fresh ginger, the one in powdered form
- Ground Cinnamon3/4 Teaspoons
- Nutmeg1/4 TeaspoonsYou can use all nutmeg and skip the cinnamon or use all cinnamon and skip the nutmeg.
- Ground Cloves1/2 Teaspoons
- Baking Soda1 Teaspoons
- Salt1/2 Teaspoons
Ginger cookies are usually made with molasses but I didn’t have molasses, so i substituted with honey. The cookies were soft and deliciously spiced. This recipe makes at least a dozen cookies.
1. Preheat oven to 177 degrees Celsius / 350 degree Fahrenheit / Gas Mark 4. Line a baking sheet with parchment paper.
2. In a mixing bowl and using an electric mixer, cream the butter until smooth and very soft. Then add the sugar, mix for about 3 minutes until combined.
**If you are doing this by hand, make sure you mix until everything is combined and the mixture is soft.
3. Add in the egg, beat until combined, add the honey, mix until combined.
4, In another bowl, mix together the flour, baking soda, salt, cloves, ginger, nutmeg and cinnamon.
5. Add the flour mixture to the butter/sugar mixture and mix until combined and it forms a dough.
6. At this point the dough is very sticky (see 3rd picture for what it looks like), put the dough in the fridge and let it chill for at least 1 hour or until it solidifies and you can comfortably roll the dough into a ball with your hands.
7. Take the dough out of the fridge and using a rounded tablespoon, scoop up some of the dough, roll it into a ball with your hands and place on the baking sheet. Do this until you have rolled all the dough into balls. Be sure to do this quick, because the longer the dough sits at room temperature, the faster it softens and gets sticky.
9. Using your hands or a spatula, flatten the dough a bit.
10. Bake for about 10 to 12 minutes until it is puffy and light brown.
11. Let it sit for about 5 minutes on the baking sheet before transferring them.
Done. Your Spiced Ginger Cookies is ready. If you put them in an airtight container, it should last for several days in the fridge.