I recently crafted a cookie using unsalted butter, robust honey and a dash of ground ginger. The blend of all-purpose flour, vanilla and warm cinnamon creates a tender, uniquely spiced treat that reimagines German honey cookies in a delightful way. Its balanced, aromatic flavor speaks of a cherished culinary tradition.

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I’ve always been intrigued by the old world recipes that pack so much character into every bite and the Old German Honey Cookies were no exception. I stumbled upon this recipe in an old family cookbook and decided to give it a try.

The recipe using 1/2 cup unsalted butter, 2/3 cup granulated sugar and 1/2 cup honey delivers a flavor that is both robust and a little mysterious. I mixed in a large egg and 2 teaspoons vanilla extract with my dry ingredients like 2 1/2 cups of all-purpose flour, 1 1/2 teaspoons baking soda, and a touch of salt.

Then I added spices including ground ginger, ground cinnamon and a pinch of ground cloves which reminded me of some of the classic German ginger cookies I used to enjoy as a kid. This recipe is one of those traditional cookie recipes that feels like a secret waiting to be shared.

Why I Like this Recipe

I like this recipe because it really delivers on flavor and warmth. First off, I love how the honey gives the cookies such a bold, authentic taste that reminds me of old world recipes. The spices really kick in the flavor too, and even though sometimes I mess up the measurements, the ginger, cinnamon, and cloves blend together in a way that makes these cookies super comforting.

Another reason is that the recipe is simple and fun to follow. Even if I sometimes rush through the steps and make a few mistakes, it never stops me from enjoying the process and feeling nostalgic at the same time. I also appreciate that it makes a great treat to share with friends and family, which makes every bake feel extra special.

Finally, the texture just feels right to me, with a tender inside and slightly crispy edges when they’re still warm. This balance of textures makes the cookies really satisfying to bite into, and that keeps me coming back for more every time.

Ingredients

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Unsalted butter adds richness and tenderness while helping form a moist, flavorful cookie.
Granulated sugar gives a sweet taste and contributes quick carbohydrates for energy.
Honey introduces a natural sweetness with a hint of floral flavor and slight nutrients.
The egg supplies protein and moisture, binding the ingredients together so it all sticks.
All-purpose flour forms the cookie’s structure, offering carbohydrates and a light crumb.
Spices like ginger, cinnamon, and cloves uplift the flavor, making each bite warm and inviting.

Ingredient Quantities

1/2 cup unsalted butter, softened

2/3 cup granulated sugar

1/2 cup honey (a good quality, strong-flavored honey works best)

1 large egg

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream together the softened butter, granulated sugar, and honey until mixed well.

3. Beat in the egg and vanilla extract until the mixture is smooth.

4. In another bowl, combine the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, and ground cloves.

5. Gradually add the dry ingredients into the wet mixture, stirring just until everything is blended.

6. Scoop out dough about 1 tablespoon each onto the prepared baking sheet, leaving enough space in between for spreading.

7. Slightly flatten each cookie with your fingers or a fork as they wont spread too much on their own.

8. Bake for about 8 to 10 minutes or until the edges start turning lightly golden.

9. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

10. Enjoy your old German honey cookies while still slightly warm for extra flavor, then let the rest cool completely before storing in an airtight container.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium bowl for dry ingredients
6. Hand mixer or whisk
7. Measuring cups and spoons
8. Tablespoon or cookie scoop
9. Fork
10. Wire cooling rack

FAQ

Q: What makes these Old German Honey Cookies unique?

A: They use a mix of classic spices along with a rich, strong-flavored honey that really gives the cookies their bold and aromatic taste.

Q: Do I need to chill the dough before baking?

A: Not really required, but letting the dough rest for about 30 minutes helps the flavors meld and can prevent the cookies from spreading too much in the oven.

Q: Can I substitute any ingredients if I dont have them?

A: You could try using a different kind of honey, though that might change the flavor a bit. Also, if you don’t have one of the spices, you can adjust the amounts but the classic taste might be a bit affected.

Q: How should I store these cookies to keep them fresh?

A: Keep them in an airtight container at room temperature. They should stay fresh for about a week, or you can freeze them for a longer shelf life.

Q: What are some tips to ensure the cookies come out with the right texture?

A: Make sure your butter is softened and not melted, avoid overmixing the dough, and bake them just until the edges start to turn lightly golden.

Old German Honey Cookies Recipe Substitutions and Variations

If you don’t have unsalted butter on hand, you can swap it with salted butter and just reduce the added salt by a pinch.
You can substitute granulated sugar with an equal amount of light brown sugar. It might change the flavor a bit, but it’ll still be yummy.
If your honey supply runs low, try using an equal amount of maple syrup, though the cookie will have a slightly different taste.
For those who are allergic to eggs, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg needed, and let it sit for a few minutes before using.
If you don’t have vanilla extract, a little bit of almond extract can work as a decent alternative, but use a bit less since it’s stronger.

Pro Tips

1. Make sure your butter is properly softened but not melted; if it’s too soft the sugar and honey may not mix evenly which can make the cookies spread too much.
2. When you combine the flour with the wet ingredients, stir just until everything is almost mixed. Overmixing here can cause a tough cookie texture.
3. Use a consistent tablespoon or small ice cream scoop to drop your dough onto the sheet. This helps in keeping the cookie sizes uniform so they bake evenly.
4. Oven temps can vary a lot so start checking your cookies a minute or two early to avoid overbaking; cookies continue to firm up a bit as they cool on the baking sheet.

Old German Honey Cookies Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium bowl for dry ingredients
6. Hand mixer or whisk
7. Measuring cups and spoons
8. Tablespoon or cookie scoop
9. Fork
10. Wire cooling rack

Ingredients

1/2 cup unsalted butter, softened
2/3 cup granulated sugar
1/2 cup honey (a good quality, strong-flavored honey works best)
1 large egg
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and honey until mixed well.
Beat in the egg and vanilla extract until the mixture is smooth.
In another bowl, combine the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, and ground cloves.
Gradually add the dry ingredients into the wet mixture, stirring just until everything is blended.
Scoop out dough about 1 tablespoon each onto the prepared baking sheet, leaving enough space in between for spreading.
Slightly flatten each cookie with your fingers or a fork as they wont spread too much on their own.
Bake for about 8 to 10 minutes or until the edges start turning lightly golden.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Enjoy your old German honey cookies while still slightly warm for extra flavor, then let the rest cool completely before storing in an airtight container.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.