At a glance
You're getting soft, bakery-quality gingerbread cookies that stay chewy for weeks, thanks to the magic combo of honey, butter, and extra egg yolks. The key is a mandatory 24-hour fridge rest to let the flavors deepen and the dough firm up, then a quick 6–8 minute bake with careful timing to catch them right when the edges turn golden—pulling them out too late is the enemy here.
1/8
Infuse the honey with spices
In a saucepan over low heat, melt the butter, honey, and powdered sugar together. Take it off the heat. While the mixture is still warm (but not boiling), stir in 2 heaped tablespoons of your gingerbread spice mix. Let the aroma bloom, then let the whole mixture cool to room temperature.
For this step
0/42/8
Add the eggs
Whisk the whole egg and both egg yolks into the fragrant honey mixture. These extra yolks are exactly what gives the dough that wonderful softness.
For this step
0/23/8
Mix the dry ingredients
In a large bowl (ideally your stand mixer's bowl), combine the sifted plain flour, baking soda, a pinch of salt, and cocoa powder (if you'd like darker cookies).
For this step
0/4
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Anyone can answer, without signing in or buying. Answers aren't verified. The percentage is the share of “Worked out” answers, shown from 5 answers.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
