Ginger Honey Cookies Recipes

OLD GERMAN HONEY COOKIES

Steps:

• In a saucepan over low heat, melt together sugar, shortening and honey. Let cool.
• Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture.
• Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F (180 degrees C) until golden (about 12-15 minutes).

HONEY ORANGE GINGER COOKIES

Steps:

• In medium bowl, mix flour, orange peel, ginger, baking soda and baking powder; set aside. In large bowl, beat butter and 2/3 cup sugar with electric mixer on medium speed until creamy. Add honey, orange extract and egg; beat until blended. On low speed, gradually beat in flour mixture just until blended. Cover; refrigerate 30 minutes to 1 hour.
• Heat oven to 350°F. Shape dough into 1-inch balls; roll in additional sugar. On ungreased cookie sheets, place balls 2 inches apart; flatten slightly with bottom of drinking glass.
• Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks.

GINGER HONEY COOKIES

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds.
• Whisk together flour, baking soda, ginger, and salt in a bowl.
• Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Beat in egg and honey until combined. Reduce speed to low, then mix in flour mixture.
• Drop 14 heaping tablespoons of dough 2 inches apart onto 2 ungreased baking sheets.
• Bake, switching position of sheets halfway through baking, until golden, 10 to 14 minutes total (cookies will spread flat). Cool completely on sheets on racks.

HONEY-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 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.

HONEY-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).

GINGER HONEY

Steps:

• Place honey in a double boiler with hot water in bottom. Add ginger to honey.
• Bring water to a boil, and bring honey to 185°F and keep at 185°F for 10 minutes. Remove from heat and let stand for 10 minutes. Strain while still warm. Place in sterilized jars and cap.

MOLASSES HONEY GINGER COOKIES

Steps:

• 1.Cream together the shortening, sugar, molasses, and honey in a bowl with an electric mixer. Add the egg yolks and mix well.
• 2.Sift together the flour, baking soda, baking powder, salt, and spices; stir into the shortening mixture. Wrap the dough in plastic and chill well.
• 3.Roll out dough on a lightly floured surface to 1/4-inch thickness. Cut out shapes with Christmas tree and/or other holiday cookie cutters; transfer to lightly greased baking sheets.
• 4.Preheat oven to 350°F. Bake cookies for 8 to 10 minutes. (Do not overbake.) Let the cookies cool on the baking sheets until they are firm, then transfer to a rack to cool completely.
• 5.Beat confectioners' sugar, butter, milk, and vanilla until smooth, adding more sugar or milk as needed. If desired, divide icing among smaller bowls and tint with different food colorings. Decorate cookies with colored icings and sugars.

HONEY GINGER ORANGE OATMEAL DELIGHT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Place half of the oats, and half of the triticale into a blender or food processor, and grind into a fine powder. Transfer to a medium bowl, and combine with the remaining oats, triticale, all-purpose flour, whole wheat flour, ginger, cinnamon, baking soda and salt. Set aside.
• In a large bowl, mix together the fat substitute, honey, and sucrolose sweetener until smooth. Mix in the vanilla and orange zest. Add the dry ingredients, and mix until well blended. Finally, stir in the chopped candied ginger and cranberries. Drop by heaping teaspoonfuls onto the prepared baking sheets. Cookies should be spaced at least 2 inches apart.
• Bake for 11 to 13 minutes in the preheated oven, or until the edges are golden. Cool on baking sheets for at least 5 minutes before removing to wire racks to cool completely.