Holiday Baking with Honey

December 1, 2015

One of my favorite indulgences during the holidays are gingerbread cookies. Not only are they delicious to eat, they are fun to make and can turn a Saturday afternoon into a festive activity for the whole family.  With regard to baking with honey, a general rule of thumb is to use ¾ cup of honey for every one cup of sugar, reduce the liquid in the recipe by 2 tablespoons, and lower the oven temperature by 25°F. I know I’ll be tempted to overindulge in all the yummy treats that come with the holiday season. One of the best remedies for indigestion is honey and cinnamon tea. It’s easy to make and quite tasty. To prepare the tea add 2 teaspoons of cinnamon powder and 1 teaspoon of honey to boiling water and stir.

These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a wonderfully sweet flavor.

Holiday baking with Honey Gingerbread Cookies


1-1/2 cups of honey

3/4 cup of butter, softened

1 egg

5 cups of all-purpose flour

2 teaspoons of baking powder

1 tablespoon of ground ginger

1 tablespoon of ground cinnamon

1 teaspoon of ground cloves



In large bowl, cream honey and butter until light and fluffy. Beat in egg. Add flour, baking powder, cinnamon and cloves; mix until combined. Wrap dough in plastic wrap and refrigerate for at least 2 hours. When dough is chilled, divide dough in half; return one half to refrigerator. Dust work surface and dough with flour. Roll out dough to 1/4-inch thick. Cut into desired shapes using cookie cutters; transfer to a parchment-covered baking sheet. Bake at 350°F for 10 to 12 minutes. Remove cookies from sheet and cool on wire rack. Makes 3 dozen cookies.

-Adapted from the National Honey Board


 Nutritional Information (per cookie)

Calories: 143
Fat Total: 4.17 g
Protein: 2.07 g
Cholesterol: 16.3 mg
Carbohydrates: 25.3 g
Sodium: 62.2 mg
Dietary Fiber: .74 g
Calories from Fat: 26%