• 240 grams (8.5 ounces) flour
  • 3 grams (0.1 ounces) ginger powder
  • 4 grams (0.14 ounces) ground cinnamon
  • 2 grams (0.07 ounces) salt
  • 5 grams (0.17 ounces) baking soda
  • 75 grams (2.65 ounces) butter (82.5%)
  • 120 grams (4.23 ounces) sugar
  • 8 grams (0.28 ounces) vanilla sugar
  • 50 grams (1.76 ounces) honey
  • 50 grams (1.76 ounces) eggs (1 large egg)


  • 100 grams (3.5 ounces) sugar for sprinkling


  • Baking Sheet

    Use a non-stick or lightly greased baking sheet for even baking.

  • Baking Paper

    Lining your sheet ensures that the cookies don't stick and makes cleanup a breeze.

  • Rolling Pin

    This helps create evenly thick cookie dough for consistent baking.

  • Mixing Bowls

    Have a couple of sizes handy for mixing dry and wet ingredients separately.

  • Measuring Cups and Spoons

    Precision is key in baking, so measure your ingredients accurately.

  • Cooling Rack

    Allow your cookies to cool evenly and avoid soggy bottoms by using a cooling rack.

  • Kitchen Scale

    Using a scale ensures you get the exact amount needed, especially for dividing the dough into equal balls.


Step 1

Melt the honey in a small saucepan over low heat. Once melted, add the baking soda and stir well.

Step 2

Honey can burn easily, so keep the heat low and stir constantly.

Step 3

In a mixing bowl, combine the melted butter, sugar, vanilla sugar, and egg. Mix until smooth and well integrated.

Step 4

For a creamier texture, allow the butter to soften at room temperature before melting.

Step 5

In a separate bowl, whisk together the flour, ginger powder, ground cinnamon, and salt.

Step 6

Sifting the dry ingredients together can help to distribute the spices more evenly.

Step 7

Gradually fold the dry mixture into the wet ingredients. Mix until just combined; do not over-knead.

Step 8

Over-kneading can lead to tough cookies. Mix until the ingredients are just combined to keep the cookies tender.

Step 9

Divide the dough into 40-gram (1.40 ounces) balls. Roll each ball in sugar, then flatten into a circle about 8cm (3.15 inches) in diameter using a rolling pin or your hands.

Step 10

Coat your hands or rolling pin lightly with flour to prevent dough from sticking.

Step 11

Place six cookies on a baking sheet lined with parchment paper, ensuring they are evenly spaced.

Step 12

Giving the cookies space allows for even baking and prevents them from spreading into each other.

Step 13

Bake the cookies in a preheated oven at 347°F (175°C) with convection for 13 minutes until golden brown.

Step 14

Rotate the baking sheet halfway through baking to ensure even browning.

Step 15

Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.


Once these scrumptious ginger cookies are out of the oven and have cooled down, the question is: how do you enjoy them? 🍪

Classic Cookie and Milk Combo: There's nothing quite like a tall glass of cold milk to wash down a delightfully warming ginger cookie. Kids and adults alike will savor this nostalgic pairing. 🥛

Morning Coffee Companion: Dunk your ginger cookie into your morning coffee for a blissful start to your day. ☕ The spices perfectly complement the robust flavor of coffee.

Holiday Treat: These cookies make a wonderful addition to any holiday treat platter. Wrap them in a pretty box tied with ribbon for a delightful, homemade gift. 🎁

A La Mode: Serve these ginger cookies warm, with a scoop of vanilla ice cream on the side. The contrast between the spicy cookie and creamy ice cream will leave your taste buds craving more. 🍨


For those with dietary restrictions, don't worry! We've got you covered. 🌿

Gluten-Free Ginger Cookies: Simply substitute the flour with your favorite gluten-free baking blend. Ensure all other ingredients used are certified gluten-free. The cookies will be just as delicious and safe for those avoiding gluten. 😊

Vegan Ginger Cookies: Replace the butter with a plant-based buttery spread, the egg with a flax or chia egg (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water), and use a vegan-friendly honey alternative like maple syrup or agave nectar. Enjoy your cruelty-free, spicy treats! 🌱


  • What can I use if I don't have a kitchen scale?

    If you don't have a kitchen scale, you can use measuring cups and spoons, but be sure to spoon your flour into the measuring cup and level it off with a knife for a more accurate measurement.

  • Why should I mix wet and dry ingredients separately?

    Mixing wet and dry ingredients separately ensures even distribution of leavening agents, spices, and allows for better control over the dough's consistency.

  • How can I make my cookies chewier?

    To achieve a chewier texture, try reducing the baking time slightly and using brown sugar instead of white sugar for more moisture.

  • Can I freeze the cookie dough?

    Yes, you can! Freeze the dough balls on a baking sheet until solid, then transfer to a zip-top bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.

  • How do I prevent my cookies from spreading too much?

    Make sure your butter isn't too warm, and chill the dough balls for 30 minutes before baking. Using a silicone baking mat can also help prevent excessive spreading.

  • Can I add nuts or chocolate chips to the recipe?

    Absolutely! Feel free to fold in 1/2 cup of your favorite add-ins, like chopped nuts, crystallized ginger, or chocolate chips, after combining the wet and dry ingredients.

Nutrition facts

Honey cookies with ginger & cinnamon
Recipe Yield:Approximately 12 cookies
Calories:Approximately 135 calories per cookie
Calories (Min - Max):120 - 150
Total Fat:5g
Saturated Fat:3g
Total Carbohydrate:19g
Total Sugars:10g