Print Recipe

Holiday Honey Ginger Bread

Click to Rate This Recipe


7-1/2 cups All-purpose flour
1 tbsp Baking soda
2 tbsp Cinnamon
1 tsp Nutmeg
1/2 tsp Salt
1 1/2 cups (3 sticks) butter
1 1/2 cups Brown Sugar
1 tsp Lemon zest
3/4 cups Bee Maid Liquid Honey
3 Eggs


Sift dry ingredients together; set aside. In a mixing bowl, cream together butter, brown sugar and zest. Add honey in a steady stream and mix until smooth. Add eggs, one at a time; mix well. Add dry ingredients, a cup at a time; mix well. Divide dough in two, flatten into disks, and wrap in wax paper or plastic wrap. Refrigerate 30 minutes or until firm enough to roll. Roll out dough to 1/4-inch thickness. Cut with cookie cutters into desired shapes. Bake in a pre-heated 350°F oven for 12 to 15 minutes, or until beginning to brown. Makes 4 dozen 4-inch large gingerbread men.

Source: Recipe courtesy of The National Honey Board