Honey Spice Gingerbread Cookies Recipes

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PRYANIKI - RUSSIAN HONEY SPICE COOKIES



Pryaniki - Russian Honey Spice Cookies image

Pryaniki are a popular Russian cookie, often served with tea. These honey spice cookies have vanilla, nutmeg, allspice and anise flavors, as well as the unique addition of coffee.

Provided by Olga's Flavor Factory

Categories     Dessert

Time 6h20m

Number Of Ingredients 15

1/2 cup instant coffee
1/2 cup hot water
1 cup butter
1 cup granulated sugar
1 1/2 cups honey
1-2 teaspoons vanilla extract
1/2 teaspoon allspice
1/4 teaspoon grated nutmeg
1/2 teaspoon anise (ground or liquid extract)
2 eggs
1 1/2 teaspoons baking soda dissolved in 1 teaspoon white vinegar
1 1/2 teaspoons baking powder
6 cups all purpose flour
4 1/2 cups powdered sugar
1/2 cup milk

Steps:

  • In a medium saucepan, dissolve the instant coffee in the water.
  • Add the butter, sugar and honey to the dissolved coffee in the saucepan. Bring the mixture to a boil on medium heat and cook, stirring, just until the butter melts and the sugar dissolves and the mixture is homogenous. Take off the heat, pour it into a large bowl. and cool for about 10-15 minutes.
  • Add all the spices - vanilla, allspice, nutmeg and anise. You can also add cinnamon, cardamom, ginger, cloves, mint extract, etc.
  • Whisk in the eggs, the baking soda dissolved in vinegar and baking powder. You will notice that the mixture will fizz a little when it's all mixed up.
  • Add the flour and mix with a large wooden spoon until all the flour is incorporated.
  • Cover the cookie dough with plastic wrap or a kitchen towel and set aside at room temperature for at least 4 hours or overnight.
  • Preheat the oven to 325 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
  • Shape the cookie dough into approximately 1 Tablespoon balls and place them on the prepared baking sheet, leaving some room around each cookie, since they will expand while baking. I use a 1 Tablespoon measuring scoop to get the cookie dough out of the bowl and then roll it around in my hands. This will make sure that all the cookies are the same size and will bake evenly.
  • Bake in the preheated oven for 20-25 minutes. Do not over bake, or the cookies will be too hard.
  • Meanwhile, in a large bowl, whisk together the powdered sugar and the milk to make a glaze. You can flavor the glaze by adding some kind of extract to it, like vanilla, mint, almond, etc.
  • Dip the cooled cookies into the glaze, letting the excess run off. Set the glazed cookies on a rack or parchment paper to dry. When the glaze is dry, you can flip the cookies over and glaze the other side as well. When glazing the cookies, work fast, since the glaze will be harder to work with when it starts to dry up. You can add a tiny splash more of milk to thin it out if it hardens.
  • Store the cookies at room temperature in a sealed container.

HONEY-SPICE GINGERBREAD COOKIES



Honey-Spice Gingerbread Cookies image

The cookie cutters for these cookies are available at downtowndough.com. To make the Woodlands Gingerbread House, use one batch of this dough to make the walls, and one batch of the Boiled Gingerbread dough to make the roof and chimneys. Get the gingerbread house template here.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 6h

Yield Makes about fifty-eight 3- to 4-inch cookies

Number Of Ingredients 14

5 1/2 cups all-purpose flour, plus more for surface and parchment
1 1/2 teaspoons salt
1 teaspoon baking soda
4 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
2 sticks unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup honey
1/2 cup unsulfured molasses
Martha's Favorite Royal Icing
Fine sanding sugar

Steps:

  • Whisk together flour, salt, baking soda, and spices in a large bowl. Beat together butter and granulated sugar with a mixer until pale and fluffy. Beat in eggs, 1 at a time, then honey and molasses. Reduce speed to low, and gradually add flour mixture until well combined. Divide dough into thirds, and wrap each in plastic wrap. Refrigerate until firm but still pliable, about 1 hour.
  • Preheat oven to 350 degrees. Working with a third of dough at a time, roll dough out to 1/4-inch thickness on generously floured parchment. Brush off excess flour, transfer dough on parchment to a baking sheet, and freeze until firm, about 15 minutes. Cut into shapes with cookie cutters, rerolling scraps as needed. Transfer cookies to parchment-lined baking sheets, and freeze until firm, about 15 minutes. Bake until edges turn golden, about 15 minutes, rotating once and firmly rapping baking sheet halfway through baking to flatten any bubbles in cookies. Let cookies cool completely on baking sheets set on wire racks.
  • Place icing in a pastry bag fitted with a small plain round tip (Ateco #0, 1, or 2). Pipe outlines and details on cookies. Immediately sprinkle with sanding sugar, and tap off excess. Let set completely, uncovered, at room temperature, at least 4 hours or (ideally) overnight.

OLD GERMAN HONEY COOKIES



Old German Honey Cookies image

I got this recipe from my grandmother who got it from her grandmother. She had to translate it and then figure out measurements. The original recipe called for "enough flour to make a dough". Thankfully grandma knew what kind of dough.

Provided by Darlene

Categories     World Cuisine Recipes     European     German

Yield 24

Number Of Ingredients 8

1 cup white sugar
1 cup shortening
1 cup honey
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
4 cups all-purpose flour
1 teaspoon ground ginger

Steps:

  • In a saucepan over low heat, melt together sugar, shortening and honey. Let cool.
  • Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture.
  • Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F (180 degrees C) until golden (about 12-15 minutes).

Nutrition Facts : Calories 233.3 calories, Carbohydrate 36 g, Cholesterol 15.5 mg, Fat 9.2 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2.3 g, Sodium 59.3 mg, Sugar 20 g

MEDENJACI (CROATIAN HONEY SPICE COOKIES)



Medenjaci (Croatian Honey Spice Cookies) image

Perfect, traditional Christmas cookies full of flavor. Not too sweet, easy to make and easy to store in an airtight container for a week or two.

Provided by Laka kuharica - Easy Cook

Categories     Desserts     Cookies     Drop Cookie Recipes

Time P1DT25m

Yield 48

Number Of Ingredients 13

1 cup butter
1 cup demerara sugar
¾ cup honey
2 ½ cups all-purpose flour
2 ½ cups cake flour
¾ cup whole wheat flour
3 eggs, lightly whisked
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground ginger
12 whole walnuts, divided into quarters

Steps:

  • Stir butter, sugar, and honey together in a large saucepan over low heat until butter is melted and sugar is dissolved. Cool for 10 minutes.
  • Mix all-purpose flour, cake flour, whole wheat flour, cinnamon, baking soda, cloves, nutmeg, and ginger together in a bowl.
  • Beat flour mixture and eggs into cooled butter mixture until a smooth, soft dough forms. Cover the saucepan with aluminum foil and set in a cool place to ferment, 1 to 3 days.
  • Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper or silicone baking mats.
  • Divide dough into long ropes about 2/3-inch in diameter. Cut ropes into 1 1/2-inch sections. Roll each piece of dough into a walnut-size ball. Place balls 1 1/2 inches apart on prepared baking sheets. Press a walnut piece halfway into the top of each cookie.
  • Bake cookies in the preheated oven until slightly golden, 10 to 12 minutes.

Nutrition Facts : Calories 130.6 calories, Carbohydrate 20.7 g, Cholesterol 21.8 mg, Fat 4.7 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 60.1 mg, Sugar 8.3 g

HONEY-GINGERBREAD COOKIES



Honey-Gingerbread Cookies image

These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. If you are making the Gingerbread Town-Square Cake, you can use this template to trace and cut out the different townhouse shapes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men

Number Of Ingredients 13

5 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
2 sticks (16 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 cup honey
1/2 cup unsulfured molasses
Royal Icing for Gingerbread Cookies

Steps:

  • Whisk together flour, baking soda, salt, and spices in a medium bowl.
  • Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
  • Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes.
  • Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
  • Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
  • Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight).

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