It is the time to heat up your oven and start baking gingerbread man again.

This is my first time baking it. I couldn’t even remember when is my last time of baking cookies. Anyway, I was confident enough to (again) modify the recipe due to the complexity of the ingredients.

Honey Gingerbread Cookies

  • ~3 cups flour
  • 1/2 teaspoon baking soda
  • ~1/2 cup (1 sticks) butter (I used the normal butter as I don’t have unsalted butter)
  • ~1/2 cup sugar (Soft brown sugar)
  • 3 teaspoons five spice powder (Hehe, added chinese influence here. This is to replace the original version of ground ginger, ground cinnamon, ground cloves and ground nutmeg)
  • 1 large eggs
  • ~3/4 cup honey (I used pure natural honey here)

In a large bowl, sift together flour, baking soda, and 5 spice powder. Set aside.

In the electric mixer, beat butter and sugar until light and fluffy. Add egg and beat well, about one minute. Add honey and mix on low-speed, just to combine.

Add flour mixture and mix until all the flour is incorporated. Divide the batter in two and wrap in plastic. Refrigerate for at least one hour. [The batter is not too hard, but thick enough to hold itself when you use a spade to spoon it up]

Preheat oven to 180°C/ 350°F. On a floured surface, roll out dough to 1/4 inch thick, and cut out using cookie cutters  Transfer the cookies to a parchment-lined baking sheet, and freeze for 15 minutes. [For my cookies, I baked it around 20 minutes]

Bake until firm but not darkened (the time will depend on the cookie sizes). Transfer to a wire rack to cool before decorating.

To view original recipe, click here……

How does it turn out? Well judge it yourself from the photos. It doesn’t look as nice [because I cut out the ginger man using a knife instead of a cutter], but it does taste alright. The occasionally of 5 spice taste is naturalized by the honey. A definite yummy to go with a nicely brewed black coffee.