Mini Crystallized Ginger Honey Cookies
Prep time: 
Cook time: 
Total time: 
Yields: 40
  • ⅓ cup honey
  • ¼ cup butter
  • 1 tablespoon lemon zest or the zest of one lemon
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 5 tablespoon finely chopped crystallized ginger
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1 egg
  • Powdered sugar to finish
  1. Combine honey, butter, and lemon zest in a small saucepan and melt over low heat. Once butter is melted and ingredients are combined, remove from heat and pour mixture into a large bowl, cool to room temperature.
  2. In a medium bowl, combine the flour, granulated sugar, ground ginger, baking soda, salt and pepper. Once mixed add the finely chopped crystallized ginger and coat with the flour mixture. Set aside.
  3. Mix egg into cooled honey mixture. Gradually stir into the flour mixture and knead in the last of the flour mixture by hand. Cover and chill about 1 hour or until dough is easy to handle.
  4. Preheat oven to 350°F.
  5. Divide dough into 2 portions. On a lightly floured surface, or in-between parchment. Roll out each portion until about ¼ inch thick. Then use your favorite mini cookie cutters and cut away. Once cookies are cut put them on a parchment lined cookie sheet*. If you over handled your cookies and they are soft refrigerate them on the cookie sheet for at least 10 minutes.
  6. Bake for 6 to 8 minutes or until tops are very lightly browned. Transfer cookies to paper towels to cool.
  7. Once cool coat with powdered sugar** or dip in easy lemon sugar frosting.
*Use a baking pan or sheet with a small lip. This will help the small cookies not roll off your cookie sheet into the oven.
**You can either roll cookies in powdered sugar or you can place the powdered sugar in a large ziplock bag and shake the cookies until covered.
Recipe by Bake 2 The Future at