Old-Fashioned Honey Ginger Cookies

Sweet honey and warm spices make these cookies impossible to resist. 

This recipe comes from my grandmother, who somehow managed to keep a large family fed while still finding time to bake wonderful treats. Her kitchen was often filled with the comforting aroma of freshly baked cookies, breads, and cakes.

These honey spice cookies were one of her simple but delicious recipes. Made with brown sugar, honey, ginger, cinnamon, and cloves, they have a warm flavor that's perfect any time of year. The coating of granulated sugar gives them a lightly crisp exterior while the centers remain soft and tender.

It's amazing how a handful of basic pantry ingredients can create a cookie that's been enjoyed by generations of family members.

Ingredients:

1 c. brown sugar, packed
1/2 c. butter or shortening
1 egg
1/4 c. honey or dark corn syrup
1 1/2 tsp. baking powder
1 1/2 tsp. soda
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
2 1/4 c. flour
Granulated sugar

Directions: 

Preheat the oven to 350°F. Line baking sheets with parchment paper.

In a large mixing bowl, cream together the brown sugar and butter until light and fluffy.

Add the egg and honey. Mix until well combined.

Stir in the baking powder, baking soda, ginger, salt, cinnamon, and cloves.

Gradually add the flour and mix until a soft dough forms.

Roll the dough into 1-inch balls.  Roll each dough ball in granulated sugar until coated.

Place the cookies about 2 inches apart on the prepared baking sheets.

Bake for 12 to 15 minutes, or until lightly golden around the edges.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.  Cool completely before storing.

Makes about 2 dozen cookies.

Tips for Best Success:

• Let the butter soften before mixing for easier creaming.
• Measure flour correctly by spooning it into the measuring cup and leveling it off.
• Avoid overmixing once the flour is added.
• For softer cookies, remove them from the oven when the centers still look slightly soft.
• Allow the cookies to cool on the baking sheet before moving them.
• Use fresh spices for the best flavor.

Variations and Substitutions:

• Replace the honey with molasses for a stronger gingerbread flavor.
• A teaspoon of orange zest adds a lovely citrus note.
• Bake an extra minute or two for a crispier cookie.
• Stir in ½ cup finely chopped walnuts or pecans.
• Top cooled cookies with a simple powdered sugar glaze.
• Buckwheat or wildflower honey adds deeper flavor.

Serving Suggestions:

These cookies are delicious with:

• Coffee
• Hot tea
• Hot chocolate
• Milk
• Apple cider
• Vanilla ice cream

Perfect for:

• Holiday cookie trays
• Cookie exchanges
• Bake sales
• Afternoon snacks
• Lunch boxes
• Family gatherings

How to Store:

• Store in an airtight container for up to 1 week at room temperature.
• Store in the refrigerator for up to 2 weeks.
• Freeze baked cookies for up to 3 months.
• The dough can be rolled into balls and frozen before baking.

Frequently Asked Questions:

Can I use shortening instead of butter?
Yes. The recipe was originally written for either butter or shortening.

Can I use dark corn syrup instead of honey?
Yes. Both work well and produce slightly different flavors.

Are these cookies soft or crispy?
They are mostly soft with lightly crisp edges.

Can I make the dough ahead of time?
Yes. Refrigerate the dough for up to 2 days before baking.

Why roll the cookies in sugar?
The sugar coating adds sweetness, sparkle, and a slightly crisp exterior.

Can I freeze the cookies?
Absolutely. They freeze very well.