Monday, November 5, 2012

Honey Ginger Spice Cookies

Honey Ginger Spice Cookies

These Honey Ginger Spice Cookies actually came about when I needed cookies to make the crust for the pumpkin cheesecake that will be coming up in my blog post.  I was trying to whip up a quick batch of ginger snap cookies when I discovered that I didn’t have any molasses in the house.  I replaced the molasses with honey and the rest is history.  

The honey results in a lighter more floral cookie that complements the spices in the recipe nicely.  I also made the cookies larger than the original recipe so that the cookie would be softer.  Alright, in all honesty, I really made the cookies larger because I was trying to finish up the cookie baking project more quickly.  Larger cookies meant less trays to bake.  The softer cookie was a nice surprise.  For a crispier cookies like a ginger snap make them a little smaller flatten them a little more and tack 2-3 minutes to the bake time. 

Honey Ginger Spice Cookies
Prep time: 15 min
Bake time: 15 min

  • 3/4 cup butter, softened
  • 1 cup dark brown sugar, firmly packed
  • 2 eggs
  • 1/3 cup honey
  • 2 ½ cups gluten free Bisquick          
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp nutmeg
  • cinnamon sugar (½ cup sugar mixed with 1 tsp cinnamon)
  • coarse decorating sugar (optional)

Video Tutorial: 

  1. In a medium bowl stir together the gluten free Bisquick, ginger, cinnamon, allspice, and nutmeg then set aside.
  2. Using either a hand mixer or a stand mixer with the paddle attachment, cream together the butter and brown sugar until light and fluffy. 
  3. Scrape down the bowl with a rubber spatula add the eggs and honey and beat until well blended.
  4. Add the dry mixture and beat until you have the dough thoroughly combined then transfer it to a smaller bowl, cover and chill for 1 hour.  
  5. During the last 15 minutes of the chill time preheat the oven to 350°F or 175°C and line two baking sheets with parchment or a silicone baking mat.
  6. Roll the dough into 1 inch balls, dip the balls into the cinnamon sugar and place them on the baking sheet sugar side up.  Flatten each ball slightly with the flat bottom of a glass then sprinkle on the coarse decorating sugar.
  7. Bake the cookies for 13-15 minutes. Remove them from the oven and leave them on the baking pan for 1-2 minutes before transferring them onto a baking rack to cool completely.     
Notes:  For crispier cookies roll smaller balls (3/4 inch), flatten them slightly more and tack 2 minutes onto the bake time.  If you’re not following a gluten free diet you replace the gluten free Bisquick by stirring together 2 ½  cups flour, 2 tsp baking powder 1 tsp baking soda, ¼ tsp salt 


  1. These are delicious! First time I ever made them. I do have a question. The cookies melted together and formed one huge cookie the size of the baking sheet. What did I do wrong? Still awesome and so yummy. I used them to make the pumpkin cheese cake. It's cooking now! Would love to get cookie shape cookies next time. :)

    1. Thanks for the feedback. I'm not sure that you did anything wrong. I baked 20 cookies per pan or 4 x 5 and the cookies were almost touching at the end. The baking sheets I used are a professional grade which are about 1 inch larger than most cookie sheets. I wasn't even thinking that most people don't have this size and could run into trouble. My suggestions to you would be to bake 12 per pan or 3 x 4 and make sure the dough is chilled for 1 hour before rolling the cookies. This should avoid any run-together calamities. I apologize for not thinking of this when I edited the video. I hope the cheesecake turns out great. It's one of my favorite recipes. ;)

    2. The cheesecake came out awesome. Oh my gosh, that is the best cheesecake and I have requests to make it again for Thanksgiving. One comment on the honey-ginger cookies; I used coconut crystals instead of brown sugar because it is a low glycemic sugar alternative. I will try your suggestion but honestly they are delicious no matter how they look! :-)

    3. The coconut crystals is a great idea. Anything that's sweet but lower on the glycemic index has to be a good thing. I'll have to look into picking some up for myself.

  2. Delicious cookies! Simply to die for! I added chopped figs in the remaining 1/4 batter; what a wonder!

    1. Oh I love figs. What a creative idea. I'll have to try that.


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