Super Soft Gingerbread Cookies Made With Honey

These soft gingerbread cookies made with honey are perfect for those wanting a traditional spiced cookie without molasses. Gingerbread cookies are timeless, evoking warmth and nostalgia with every delightful bite. This recipe is inspired by the German version of a gingerbread cookie called “lebkuchen”. A popular Christmas cookie with a soft and tender crumb, packed with warm spices and topped with a delicious sugar glaze. The result is an irresistibly flavorful treat that simply melts in your mouth.

A stack of gingerbread cookies topped with a sugar glaze.

Even though they are traditionally eaten at Christmas, these cookies are perfect all winter long. The warm and spicy flavors are perfect for a cozy afternoon next to a cup of hot chocolate and a good book. I am craving them even as I write this.

A stack of gingerbread cookies next to a half eaten gingerbread cookie.

Not only delicious and soft, these gingerbread cookies are so easy and fun to make. Your children can even help decorate them at the end as the sugar glaze on top can act as a glue for different toppings. So, what are you waiting for? Open up your spice cabinet, and let’s start baking.

A woman's hand holding a half eaten gingerbread cookie

Ingredients needed for the Gingerbread Cookies:

  • all-purpose flour
  • eggs
  • butter
  • brown sugar
  • honey
  • orange extract
  • orange zest
  • baking powder
  • baking soda
  • cinnamon
  • ginger
  • nutmeg
  • cloves
  • allspice
Ingredients needed for soft gingerbread cookies made with honey.

For the sugar glaze:

  • icing sugar
  • lemon juice
  • water

Follow the exact measurements from the recipe card below.

How to make the Soft Gingerbread Cookies With Honey:

  1. In a large bowl, cream the butter with the brown sugar. I recommend using an electric mixer for best results.
  2. Add in the eggs and mix until well incorporated.
  3. Mix in the honey, orange zest, orange extract, and all the spices.
  4. Add half of the amount of flour and the leavening agents (baking soda and baking powder).
  5. Mix with the electric mixer until all the flour is incorporated. I recommend using the electric mixer at low speed.
  6. Now pour in the rest of the flour and fold it in with a spatula. Don’t overmix. Stop when there is no dry flour in the bowl.
  7. Your cookie dough should be creamy and sticky. You don’t need to add more flour unless your dough is too runny.
A photo collage with the process of making soft gingerbread cookies with honey.

Chilling the cookie dough:

  1. Cover your bowl with cling film and put it in the fridge for about 3 hours. You might need less or more depending on the temperature of your fridge.
  2. Alternatively, you can put your dough in the freezer for half an hour to an hour (again, depending on your freezer’s temperature).

Bake the cookies:

  1. Preheat your oven to 170°C (338°F).
  2. Take the cookie dough out of the fridge (or freezer). The dough should be hard but not rock solid. You should be able to scoop the dough out easily.
  3. Line your baking tray with parchment paper.
  4. Add some water in a small bowl and dip your hands in between each dough ball shaping.
  5. With your hands wet, scoop out about a tablespoon of dough and shape it between your hands. The result should be a smooth ball.
  6. Lay the dough balls on the tray with some space in between as they will flatten while baking.
  7. Bake them for about 15 minutes or less if you make smaller cookies. Keep an eye on them so they don’t burn.
  8. They should come out golden brown and slightly soft to the touch. They will continue to cook inside while out of the oven. You don’t want to overbake them.
  9. Let them cool off completely before adding the sugar glaze on top. Use a wire rack for that as it will allow the air to circulate and avoid a soggy cookie bottom.
A photo collage with the process of making soft gingerbread cookies with honey.

Glaze the cookies:

The process of glazing soft gingerbread cookies.
  1. Make the glaze by mixing the icing sugar, lemon juice, and water into a bowl.
  2. With a pastry brush, glaze each cookie with the icing sugar mix. It should be creamy and slightly runny but not too thin.
  3. As the glaze is drying, you can decorate the cookies as you wish. I like them plain, but you can get creative. Use pieces of candy, dry fruits, or colorful icing to create a festive cookie.
  4. Let them air dry for as long as they need to. Or, if you are in a hurry, you can put them in the oven to dry at the residual heat left from the baking process. Make sure the temperature is low, so you don’t bake the cookies more.

Serve and enjoy!

Glazed gingerbread cookies on a wire rack.

How to store the cookies:

These gingerbread cookies can be stored in an airtight container with a slice of orange next to them. This trick will keep your cookies super soft for a long time. Put them in the fridge if stored longer than 24hrs. Can be stored in the fridge for up to a week.

Christmas cookies stacked on top of each other.

More cookie recipes to enjoy:

Sourdough Discard Spiced Peanut Butter Cookies

Crunchy Chocolate Chip And Hazelnut Oat Cookies

Eggless Almond And Rye Simple Cookies

Soft And Chewy White Chocolate And Lemon Cookies

Soft gingerbread cookies laid on a table.
A stack of gingerbread cookies topped with a sugar glaze.

Super Soft Gingerbread Cookies Made With Honey

AndreeaB
These super soft gingerbread cookies made with honey are perfect for those wanting a traditional spiced cookie without molasses. Perfect as Christmas cookies or to enjoy all winter season.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine German-International
Servings 20
Calories 165 kcal

Equipment

  • 1 Electric Mixer

Ingredients
  

  • 300 g all-purpose flour (approx. 2 1/4 cups)
  • 3 eggs
  • 80 g unsalted butter (approx. 1/3 cup)
  • 80 g brown sugar (approx. 1/3 cup)
  • 170 g honey (approx. 1/2 cup)
  • 1 Tbsp orange extract
  • zest from one orange
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp allspice

For the sugar glaze:

  • 120 g icing sugar (approx. 1 cup)
  • 2 tsp lemon juice
  • 2 tsp water

Instructions
 

  • In a large bowl, cream the butter with the brown sugar. I recommend using an electric mixer for best results.
  • Add in the eggs and mix until well incorporated.
  • Mix in the honey, orange zest, orange extract, and all the spices.
  • Add half of the amount of flour and the leavening agents (baking soda and baking powder).
  • Mix with the electric mixer until all the flour is incorporated. I recommend using the electric mixer at low speed.
  • Now pour in the rest of the flour and fold it in with a spatula. Don’t overmix. Stop when there is no dry flour in the bowl.
  • Your cookie dough should be creamy and sticky. You don’t need to add more flour unless your dough is too runny.
  • Cover your bowl with cling film and put it in the fridge for about 3 hours. You might need less or more depending on the temperature of your fridge.
  • Alternatively, you can put your dough in the freezer for half an hour to an hour (again, depending on your freezer’s temperature).
  • Preheat your oven to 170°C (338°F).
  • Take the cookie dough out of the fridge (or freezer). The dough should be hard but not rock solid. You should be able to scoop the dough out easily.
  • Line your baking tray with parchment paper.
  • Add some water in a small bowl and dip your hands in between each dough ball shaping.
  • With your hands wet, scoop out about a tablespoon of dough and shape it between your hands. The result should be a smooth ball.
  • Lay the dough balls on the tray with some space in between as they will flatten while baking.
  • Bake them for about 15 minutes or less if you make smaller cookies. Keep an eye on them so they don’t burn.
  • They should come out golden brown and slightly soft to the touch. They will continue to cook inside while out of the oven. You don’t want to overbake them.
  • Let them cool off completely before adding the sugar glaze on top. Use a wire rack for that as it will allow the air to circulate and avoid a soggy cookie bottom.
  • Make the glaze by mixing the icing sugar, lemon juice, and water into a bowl.
  • With a pastry brush, glaze each cookie with the icing sugar mix. It should be creamy and slightly runny but not too thin.
  • As the glaze is drying, you can decorate the cookies as you wish. I like them plain, but you can get creative. Use pieces of candy, dry fruits, or colorful icing to create a festive cookie.
  • Let them air dry for as long as they need to. Or, if you are in a hurry, you can put them in the oven to dry at the residual heat left from the baking process. Make sure the temperature is low, so you don’t bake the cookies more.
  • Serve and enjoy!

Nutrition

Serving: 70gCalories: 165kcal
Keyword gingerbread cookies made with honey, glazed gingerbread cookies, soft Christmas cookies, soft gingerbread cookies, spiced cookies, super soft cookies
Tried this recipe?Let us know how it was!

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6 Comments

  1. This looks delicious! I’ll have to try it out with all of my Christmas baking. Beautiful photography as well. Thank you for sharing!

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