Honey Ginger Cookies

Honey ginger cookie on table with Waxing Kara Eastern Shore Autumn Honey with white napkin

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.

Honey Ginger Cookies

December 16, 2016


  • 2 1/4 c all purpose flour
  • 3/4 c vegan butter
  • 1/2 c Waxing Kara Butter Bean Honey
  • 1/2 c raw, large granule sugar*
  • 1/2 c granulated sugar
  • 2 tbsp. rum or rum-flavored extract
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1 flax egg (1 T ground flax, 3 T water)
  • * You can use regular granulated sugar, but the larger granules of raw sugar is a nice touch


  1. Heat your oven to 350F. Line a cookie sheet with parchment paper.
  2. Use an electric mixture to mix the vegan butter, sugar, and honey until creamy (1 - 2 minutes). Add the flax egg and rum and continue mixing until combined.
  3. In a separate bowl combine the flour, baking soda, baking powder, salt, cinnamon, cloves, ginger, and nutmeg. Sift to combine.
  4. Slowly add the flour mixture to the honey mixture. Stir until combined. The dough will be sticky so it helps to refrigerate it for 30 minutes.
  5. Place the raw sugar and cinnamon in a bowl together. Stir to combine.
  6. Roll the dough into 1” balls, roll in the cinnamon sugar mixture and place about 1.5” apart on the prepared baking sheet. Bake for 9 - 10 minutes, until golden on the edges but still soft on the inside. These cookies firm up as they cool so to ensure a soft cookie, remove them from the oven while still fairly soft in the middle. Allow to cool on the pan for a minute before transferring to a wire rack to cool completely.
  7. Store cookies in an airtight container.
Soft Ginger Cookies, honey, spice and everything nice

marly-2016-03-circle-2 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.

About the Author

Kara Brook

Kara waxes about the bees, creates and tests recipes with her friend Joyce, and does her best to share what she’s learned and continues to learn about the bees, honey, ingredients we use and more.

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