Ginger Honey Cookies

These cookies are nice and soft in the middle, with a crisp edge. Next time I think I will try a little more ginger, or possibly even try out almond extract...they were just a little bland but they definitely have potential to be a great cookie.

Ginger Honey Cookies

Active time: 15 min Start to finish: 45 min
Servings: Makes 14 cookies


1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup finely chopped crystallized ginger (I didn't have any on hand so I used 1/4 teaspoon ground; I definitely think this cookie needed more kick and this is probably where I went wrong.)
1/4 teaspoon salt
1 stick unsalted butter, softened
1/2 cup packed light brown sugar (I used dark brown sugar instead)
1 large egg
1/4 cup mild honey


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.

Cooks' note: Cookies keep in an airtight container at room temperature 3 days.

1 comment:

Krista said...

Hi, Julie. Not to be creepy, but I think it's high time that you start bringing these tasty treats for us to sample at work. I'm sure you'd have many willing tasters!!! See you tomorrow.