If you’re looking to bake some holiday cookies this season, you’re going to want to make these holiday spice treats! So I came up with this recipe when I was attempting to make traditional gingerbread cookies when I realized I’d forgotten some ingredients. I was too lazy to go back to the store so I decided to improvise and I have to say I’m so glad I did! This cookie doesn’t taste at all like a gingerbread cookie, which actually made me happy because I’m not completely in love with gingerbread flavors (and to my surprise not many people in my family love it either!) This cookie has the perfect balance of holiday spices and sweetness and will be the hit of any holiday party or gathering you have in the next few weeks!
- 3 cups flour
- 3 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- 1 tsp baking soda
- ¼ tsp salt
- 1-1/2 cups butter (3 sticks) at room temperature
- 1 cup sugar
- ¼ cup honey
- 1 egg
- 1 tsp vanilla extract
- ¼ cup white sugar, for sprinkling (optional)
- Icing (optional)
- In a bowl, mix flour, ginger, cinnamon, nutmeg, baking soda and salt.
- In another large bowl, mix butter and sugar until well combined. Mix in the honey, egg and vanilla.
- Add the flour mixture to the liquid mixture and mix until combined.
- Shape the dough into a rectangle and wrap it in a plastic wrap. Refrigerate for at least 2 hours or overnight (or up to a week).
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured surface until it’s ⅛-inch thick.
- Cut out the cookies using the cookie cutters.
- Put the cookies on a baking sheet and bake for 11 minutes.
- Remove the gingerbread cookies from the oven and sprinkle with white sugar or decorate with icing of your choice.
I hope you love these holiday spiced cookies as much as I do!
Let me know your thoughts in the comments below