Gingerbread w/ Honey Glaze

Gingerbread w/ Honey Glaze

Posted by Sharona Lomberg on

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).

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup Macadamia Nut Blososm Honey
  • 2 1/2 cup all-purpose or whole-wheat-pastry flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg


  1. Melt butter/oil in a saucepan over low heat.
  2. Stir in sugar and honey and stir until well mixed and sugar is mostly dissolved.
  3. Remove from the heat and set aside.
  4. Meanwhile whisk together 2 1/4 cups flour, baking soda, salt, ginger, cinnamon and nutmeg.
  5. Make a well in the center of the flour mixture and pour in butter/sugar/honey, then beat until well blended. Slowly work in remaining 1/4 cup flour.
  6. Knead dough a few times until soft and pliable. Form into a thick disk, wrap well, and refrigerate for an hour or up to a few days.

When dough is ready, preheat your oven to 375°F and line two baking sheets with parchment. Lightly dust your cutting surface with flour, and roll dough out into a 1/4 inch thick sheet. Cut out pieces and transfer them to the baking sheets. Bake 7-10 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 (From The Joy of Cooking)

Combine 1 Tbsp butter, 1/4 cup Macadamia Nut Blossom Honey, and 2 Tbsp sugar in a small saucepan over low heat. Stir to combine evenly and bring to a boil. Remove from heat and use immediately.

← Older Post Newer Post →

Leave a comment