Everyone loves a good holiday cookie, but if you’re looking for something new, try making these gingerbread cookies with Macadamia Nut Blossom Honey instead of molasses, and topped with a delicate honey glaze – for a slightly more sophisticated gingerbread man. (Don’t worry, you can still decorate them with sprinkles).
Ingredients
- 2 3/4 cups all-purpose or whole-wheat-pastry flour, plus more for dusting
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 1/4 tsp ground cinnamon
- 1/2 tsp fresh grated nutmeg
- 1/2 tsp ground cardamom
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup Macadamia Nut Blososm Honey
- 1/4 cup dark brown sugar
- 1 egg
For the Honey Glaze:
- 1 Tbsp butter
- 1/4 cup Macadamia Nut Blossom Honey
- 2 Tbsp sugar
Instructions
- Whisk together flour, salt, baking soda, and spices in a bowl.
- Beat together butter and sugar with a mixer until pale and fluffy. Beat in egg, then honey. Reduce speed to low, and gradually add flour mixture until well combined.
- Fold dough and knead to form into a thick disk, wrap in plastic wrap, and refrigerate for an hour or up to a few days.
- When dough is ready, preheat your oven to 350°F and line a baking sheet with parchment. Lightly dust your cutting surface with flour, and roll out dough into a 1/4 inch thick sheet. Cut out pieces in desired shapes and transfer them to the baking sheet.
- Bake 8-10 minutes, until edges just start to brown. Let cool a few minutes on the baking sheet, then transfer to a wire rack with a spatula. When the cookies are cool, dip the tops in honey glaze (see below) and let the glaze dry (or decorate with sprinkles).
Honey Glaze
Combine butter, honey, and sugar in a small saucepan over low heat. Stir to combine evenly and bring just to a boil. Remove from heat and use immediately.
