What could be better than sharing Soft Honey Ginger Cookies with friends and family on a cold winter’s night? These cookies are crisp on the outside with tender, soft middles. You’ll be sure to come back for more. They’re perfect for National Cookie Day, too!
Whether you’re creating a holiday treat bag for friends, or enjoying an afternoon cup of tea with something a little sweet, these soft honey ginger cookies fit the bill. We took a traditional recipe for ginger molasses cookies and changed it up by using Waxing Kara Butter Bean Honey. You still enjoy the delicious ginger spice in every bite, but the honey brings out a warmer flavor profile.
The color in these soft honey ginger cookies is softer too, that’s why we rolled them in richly colored raw sugar crystals combined with cinnamon before baking.
Save Some for Later
Make these soft honey ginger cookies ahead of time and store them in the fridge before serving. Or you can roll the dough into balls, place on a tray and freeze them. Once frozen, transfer the dough balls to a freezer bag. Then you can bake a few at a time or you can bake the entire batch at a later date.
Adapting the Recipe
Sometimes it’s good to have fun with your food. If you’re dreaming of different ways to adapt this recipe, here some ideas to make them your own:
- Replace half of the vegan butter with peanut butter for a rich flavor
- Add some lemon zest to the recipe – about a teaspoon – will make a nice touch
- Leave out the cinnamon to make the ginger sing even more!
If you decide to make these soft honey ginger cookies, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Yields: 2-3 dozen
PLEASE NOTE: Our recipe software is randomly jumbling the order of our ingredients. We are aware of this issue and we have repaired what you are seeing at least once, probably twice. Follow the directions and re-order the ingredients as you make the recipe. We are in the process of migrating to a more reliable recipe app. We are terribly sorry for the inconvenience.
Marly McMillen, MBA, is a COO-turned entrepreneur and earned a plant-based pro certification from Rouxbe Cooking School. She publishes about recipes, health, creativity, living authentically, and the business of blogging at NamelyMarly and Chopped Academy.