Honey Gingerbread Cookies

This delicious cookie recipe comes to you from The Painted Gypsy, Kate Williams, who whipped these up for you from scratch in The Old School Kitchen. Kate is an accomplished Chef, Caterer, Culinary Instructor and Restaurant Consultant who specializes in old school from scratch cooking. She is also an old friend of Virginia’s – they spent many a season in their youth playing ball together! We’re SO LUCKY and THRILLED to feature The Old School Kitchen’s delicious cookies made with Firefly Fields Raw Honey just in time for the holidays.

Ingredients

• 2 cups Butter (softened) 
• 1 1/2 cups Dark Brown Sugar
• 1/2 cup Pomegranate Molasses (regular mollasses can substitute)
• 1/2 cup Raw Honey
• 4 teaspoons Pure Vanilla Extract
• 1/2 teaspoon Ground Cloves
• 1 tablespoon Ground Cinnamon
• 2 tablespoons Ground Ginger
• 2 Eggs
• 2 teaspoons Fresh Lemon Zest
• 1/2 teaspoon salt
• 1 tablespoon Baking Powder
• 1 1/2 teaspoon Baking Soda
• 7 cups Flour

Download the recipe!

Instructions

Important notes from the Gypsy: The refrigeration step cannot be skipped as it is the most important – the dough is soft and the refrigeration helps get the dough that more cake-like soft cookie texture. This is a large batch recipe, but divided in half is a regular cookie batch.

• Preheat oven to 350 degrees
• Cream together butter, dark brown sugar, molasses, honey, and vanilla
• Add eggs, lemon zest, and mix in
• Add dry ingredients: flour, spices, baking powder, and baking soda – mix well until incorporated
• Cover and refrigerate until more firm – 1 hour
• After dough has been chilled, scoop out cookie dough with 1-inch cookie scoop
• Place cookie dough scoops 2 inches apart onto baking sheet and bake at 350 degrees F for 8-10 minutes until light brown
• Allow to cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool

Bon Appetit!