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Honey Gingerbread Spice Cookies

Honey Gingerbread Spice Cookies
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These Honey Gingerbread Spice Cookies are a great twist on the classic gingerbread cookie recipe. Instead of using molasses, as is used for traditional gingerbread cookies, this recipe uses honey. This classic cookie recipe is great for entertaining, as well as wrapping up for gifts. For a crunchy cookie, make a smaller, flatter cookie and tack on 2-3 minutes to the bake time.


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.

For more recipes and information about Anne, check out her Featured Foodies profile page.


Preparation Time15 min

Cooking Time15 min


  • 3/4 cup butter, softened
  • 1 cup dark brown sugar, firmly packed
  • 2 eggs
  • 1/3 cup honey
  • 2 1/2 cups gluten free Bisquick
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • cinnamon sugar
  • coarse decorating sugar


  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 degrees F 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.

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