Cookies are always welcome on this blog. I don’t need a reason or an excuse to bake and eat cookies. Especially during December I don’t even need to write a big introduction or say much about my cookies. Just two words.. Christmas Cookies. Simple, delicious and crowd-pleasers.
Every year I just can’t wait for this moment to come. The time for Christmas baking. I usually bake some melomakarona (traditional greek honey-syrup biscuits with walnuts) and gingerbread cookies. And then comes the experimenting. I have a huge holiday cookies-to-try list and I am really trying hard to bake them all.
Over the past few years ginger has become as essential as cinnamon in order to feel like Christmas. So apart from my favorite gingerbread cookies (I will post the recipe really soon), I try to bake other kind of ginger cookies as well.
Like this one; Soft honey and ginger cookies. This was my first festive baking for this year, so you can imagine my excitement when my kitchen was flooded with the sweet and rich aroma of freshly baked cookies.
My whole house and my senses are overlaid with the warm aromas of orange, honey, ginger and cinnamon, signalling that Christmas holidays are upon us. I just can’t wait!
- 280 g all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- ¾ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- 165 g butter, softened
- 180 g white sugar
- 1 egg
- 60 ml honey
- 1 tbsp water or orange juice
- 2 tbsp orange zest
- extra white sugar for rolling
- Preheat oven to 175° C (375° F).
- In a medium bowl whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add in the egg and the honey, then stir in the orange juice and zest. Gradually add in the dry ingredient mixture and beat until just incorporate. Do not overmix.
- Cover dough tightly with plastic wrap and chill for 30 minutes.
- Drop cookies by the tablespoon onto a baking sheet and roll them in the sugar. Place them onto the prepared baking sheet(s), spacing them 5 cm apart.
- Bake for 10-13 minutes, or until cookies begin are puffed and just set around edges. Allow them to cool for 10 minutes and then transfer to a wire rack to cool completely.
Original Recipe: All Recipes