Honey Gingerbread Cookies

No holiday season is complete until the holiday cookies are served, and this gingerbread cookies recipe does not disappoint in taste.

It includes our favorite holiday baking ingredients - ginger, cinnamon, nutmeg, and honey of course. Pure, raw & unfiltered honey is an all-natural sweetener with nutrients. While we encourage you to #choosereal with honey swaps for processed sugar, we also recognize some recipes still call for processed sugar, including this one.

Yield 12-24 cookies, depending on desired size
Prep Time 1 hour & 30 minutes
Total Time 1 hour & 42 minutes

  • 5 1/2 cups all-purpose flour, plus more for dusting
  • 1 tsp baking soda
  • 1 1/2 tsp salt
  • 4 tsp ground ginger
  • 4 tsp ground cinnamon
  • 1 1/2 tsp ground cloves
  • 1 tsp freshly grated nutmeg
  • 2 sticks (16 tablespoons) unsalted butter, room temperature
  • 2 large eggs
  • 1 cup Nature Nate’s pure honey
  • 1/2 cup unsulfured molasses
  • 1 cup granulated sugar
  • Royal Icing
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Whisk together flour, baking soda, salt, and spices in a medium bowl. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined.

Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.

Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes. Cut out desired shapes. Bake cookies for 12 minutes. Let cool on sheets on wire racks. Once cooled, pipe with royal icing.

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