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Thursday, May 27, 2010

Thursday Recipe - Ginger Honey Chews

I love Gingersnaps and Gingerbread, but I hate working with molasses. So one year, when our beehive had been extra productive, I looked at the bottles of crystallizing honey and thought, "Honey is thick and sticky and tastes sweet. I wonder if you can use it in place of molasses?" Turns out it works beautifully.

These cookies have a lighter color and taste than the traditional molasses version. They stay soft and chewy for several days, if they last that long. I like mine spicy, so if you aren't a big fan of ginger, feel free to cut down on the spice.

Ginger Honey Chews

2 c. brown sugar
1/2 c. butter
1/2 c. shortening
1/2 c. honey
2 eggs
4 t. baking soda
2 t. cinnamon
2 t. ginger
1 t. nutmeg
1/2 t. salt
2 c. white flour
2 c. wheat flour

Cream sugar, butter, and shortening. Add honey. Beat until mixed. Add eggs, soda, spices, and salt. Cream until light and well mixed. Stir in flours. The dough should be slightly soft, but not sticky. Add another 1/4 - 1/2 c. white flour if needed. Scoop into balls, roll in granulated sugar if desired. Bake at 375° for 8-10 minutes. Let cool at least 10 minutes before removing from pan. Makes about 6 dozen.


  1. Mmmm. I love spice cookies & gingerbread, too.

  2. These are definitely keepers. They freeze well, too. Bake and cool, then wrap tightly and freeze.


Keep it clean, keep it nice.