Honey Gingerbread Cookies

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

It includes our favorite holiday baking ingredients - ginger, cinnamon, nutmeg and honey, of course. Pure, raw & unfiltered honey is an all-natural sweetener. 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

  • 5½ cups all-purpose flour, plus more for dusting
  • 1 tsp baking soda
  • 1½ tsp salt
  • 4 tsp ground ginger
  • 4 tsp ground cinnamon
  • 1½ tsp ground cloves
  • 1 tsp freshly grated nutmeg
  • 2 sticks (16 Tbsp) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup Nate’s 100% Pure Honey
  • ½ cup unsulfured molasses
  • 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°F. On a generously floured piece of parchment, roll dough to a scant ¼ 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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