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Once upon a time, long long ago, I would take a few days off of work to work. I spent those few days in the kitchen making a crazy amount of homemade scratch honey gingerbread cookies. My honey gingerbread cookies recipe was not my own, to begin with. The first was very dry and brittle. Butter became my friend in the process, but it also added a challenge or two.
Incidentally, I am not talking about the typical holiday gingerbread men cookies, instead, I am suggesting that each and every gingerbread cookie was a work of art. I was a little sassy with my gingerbread men. They appeared anatomically interesting, as did the gingerbread ladies.
The History of Gingerbread
Honey gingerbread cookies, also known as Pierniczki, are a delightful treat that has been cherished in Eastern European cuisine for centuries. These sweet and spicy cookies are a staple in Polish dessert cuisine, offering a comforting yet invigorating flavor profile. Made with a blend of honey, brown sugar, and a medley of spices, honey gingerbread cookies are a unique twist on the traditional holiday gingerbread. In this article, we will delve into the rich history and cultural significance of these cookies, and provide you with a tried-and-true recipe along with some handy tips for making them at home.
Cheers to gingerbread men, and ladies.
My team, family, and best friends, grew to expect me to do this single act of insanity each and every year. Each and every year I got better at this as I came up with new ideas, new motifs, and new ingredients to make this a real show for everyone on my "nice" list.
I used a number of recipes until I became really comfortable with making this recipe.
By the way, using a gas oven vs. the electric oven in the apartment where I lived made a difference in the amount of time I baked each tin. It took me quite a while to get used to the rolling pin and get consistent with the thickness of each cookie. Consistency is king, or queen when it comes to baking.
Make this gingerbread cookies recipe yours
We always encourage you to play with our recipes and make them your own. This gingerbread cookie recipe was created by me over a number of years. You may not need as much flour, or you may experiment with your flours or cut back on an ingredient or two. It’s all good. For a twist, try adding cocoa powder to the dry ingredients mix. Sifting cocoa powder with the other components can help achieve a smooth texture for the dough, resulting in soft and flavorful cookies.
Here are some of our suggestions:
- Add a teaspoon of lemon or orange zest to the batter.
- Blend in finely chopped nuts. Pecans would be so interesting.
- Sift in a tablespoon of cocoa powder with the dry ingredients to achieve a smooth texture and enhance the flavor.
- Punch a hole at the top of these cookies prior to baking so that you can turn them into ornaments
- Have a selection of sugar pearls handy to fancy up the decoration.
- Serve them with our Dairy-Free Eggnog
How to Make Honey Gingerbread Cookies
One: Gather Ingredients
First things, first, as always, you’re going to want to make sure you have all the ingredients required for these honey gingerbread cookies. Here’s our list:
- All-purpose flour mixture
- Baking Powder
- Baking Soda
- Salt
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- Ground Nutmeg
- Ground Black Pepper
- Unsalted Butter
- Dark Brown Sugar
- Molasses
- Bee Inspired Honey
- Pure Vanilla Extract
Two: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cocoa powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and ground pepper until well blended.
Three: Mix Wet Ingredients
In a large mixing bowl, beat the softened, unsalted butter, brown sugar, and egg with an electric mixer on medium speed to create an egg mixture. Add honey, molasses, and vanilla to the bowl and mix until well blended.
Four: Combine Dry and Wet Ingredients
Gradually mix the dry ingredients into the bowl with the wet ingredients. Be sure to blend as you combine the ingredients. Mix well until dough is smooth.
Five: Refrigerate & Preheat Oven
Divide dough into quarters. Wrap each individual quarter in plastic wrap and let it stand at room temperature for a few hours. After standing at room temperature, place the dough in the refrigerator. You can keep this dough in the refrigerator for a few days before using it.
Six: Prepare Tools for Baking
Preheat oven to 375°F. Prepare baking sheets by lining them with parchment paper. Set aside for dough to be placed on.
Seven: Prepare Dough for Baking
Take your slightly sticky dough out of the refrigerator, and bring the dough down to room temperature. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over the dough and your rolling pin. Roll dough to 1/4 inch thick, and cut out cookies with a cookie cutter into your desired shapes.
Eight: Bake
Place the cookie dough shapes on the prepared baking sheets about 2 inches apart from each other to bake cookies. Bake one sheet at a time for 6-9 minutes. Be sure to check on them and adjust the time as necessary.
Nine: Cool Completely
Remove the cookies from the oven and allow them to stand for a couple minutes on the baking sheet. Transfer them to a wire rack to cool completely.
Ten: Decorate & Enjoy!
When finished cooling, decorate your honey gingerbread cookies as desired. Use royal icing, sugar pearls, sprinkles, and anything else you can find interesting and festive for the holiday!
Something really fun to note: I shopped for cookie-cutters everywhere and over the years I collected such a wonderful and dynamic set of them and it made my cookie-making days more fun.
How do you decorate gingerbread cookies?
There are many ways to decorate gingerbread cookies, but my very favorite is with royal icing. There are lots of recipes for royal icing available online it's largely powdered sugar, water, and either pasteurized egg whites or powdered egg whites. You can add vanilla or lemon juice to add a little flavor to the icing but the trick is making sure that your bowl and mixer is 100% clean. I do this by wiping everything down with lemon juice before I start. If it's humid you will need less water, if it's really dry you'll need more. The trick is getting it really stiff so that you can make beautiful lines. I have also found that sugar pearls add a great shimmer to my gingerbread cookie designs. Tiny cinnamon candies and sprinkles are also fun to use. The best advice I have is to experiment and write down (and photograph) your favorites.
How do you roll out gingerbread cookie dough?
Practice makes perfect when you are rolling out gingerbread cookie dough. In the last five years or so tools have been invented to help with all dough rolling. The best thing that I ever bought was a nonstick pastry mat. Google it to see what it is. It helps you with the size and shape of the dough. Now for the rolling pin. I found that using a marble rolling pin that I keep in the freezer between batches helps with dough that contains a lot of butter. There are also adjustable rolling pins today that will help you stay consistent with your dough thickness. Visit your favorite kitchen store to find tools today to help with cookie making.
Tips for Working with Honey Gingerbread Dough
Working with honey gingerbread dough can be a bit of an art, but with a few handy tips, you’ll be rolling out perfect cookies in no time. Here are some pointers to keep in mind:
- Quality Ingredients: Start with the best. Using pure honey and unsalted butter will ensure your dough has a rich flavor and smooth texture.
- Parchment Paper: Line your baking sheet with parchment paper. This not only prevents sticking but also makes cleanup a breeze.
- Gentle Rolling: When you roll dough, use a light touch. Overworking the dough can make it tough and dense, which is not what you want for your gingerbread cookies.
- Sticky Dough Fix: If your dough is slightly sticky, don’t worry. Just sprinkle a bit of flour to absorb the excess moisture and make it easier to handle.
- Even Thickness: For a smooth and even texture, divide dough into equal pieces and roll each one to the same thickness. This ensures uniform baking and perfect cookies every time.
Darker varietals, like Buckwheat Honey, are perfect for when you bake with honey
Storage and Freezing
One of the great things about honey gingerbread cookies is that they store and freeze beautifully, allowing you to enjoy them long after the holiday season. Here’s how to keep your cookies fresh:
- Storing Baked Cookies: Place your baked cookies in an airtight container at room temperature. They’ll stay fresh for up to 5 days.
- Freezing Baked Cookies: Lay your baked cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months.
- Freezing Cookie Dough: Shape your cookie dough into a flat disk and wrap it in plastic wrap. Place the wrapped dough in a freezer-safe bag or container. It will stay good for up to 3 months.
- Baking Frozen Cookies: When you’re ready to bake, place the frozen cookies on a baking sheet lined with parchment paper. Bake at 350°F for 10-12 minutes, or until they’re golden brown and delicious.
These Cookies Taste Great - Try Them For Yourself!
Honey gingerbread cookies are a delightful and traditional dessert that brings warmth and cheer to the holiday season. With their unique blend of spices and honey, these cookies offer a soft, chewy texture that is sure to be a hit with family and friends. By following the tips and recipe outlined in this article, you can create your own batch of delicious honey gingerbread cookies at home. Whether you’re a seasoned baker or just starting out, these cookies are bound to become a new favorite in your holiday baking repertoire. Happy baking!
Want more holiday cookie recipes? Check these out:
- Honey Peanut Butter Cookies
- Gingerbread Cookies
- Oatmeal Cookies with Dried Fruit
- Potato Chip Chocolate Chip Cookies
- Vegan Chocolate Chip Cookies
- Paleo Cookies
