Holiday Honey Ginger Bread


  • 1 ½ cups 
    BeeMaid Liquid Honey
  • ¾ cup 
    Butter, softened
  • Egg
  • 5 cups 
    All purpose flour
  • 2 tsp. 
    Baking Powder
  • 1 Tbsp. 
  • 1 Tbsp. 
  • 1 tsp. 
    Ground Cloves


In a large bowl, cream BeeMaid Honey and butter until light and fluffy; beat in egg.  Add flour, ginger, cinnamon, baking powder and cloves; mix until combined.  Wrap dough in plastic wrap and refrigerate for at least 2 hours. When dough is chilled, divide in half - return half to refrigerator.

Dust work surface and dough with flour. Roll out dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters; transfer to well greased baking sheet.

Bake at 350F for 10 to 12 minutes.  Remove cookies from sheet and cool on wire rack; repeat with remaining dough.

Recipe courtesy of National Honey Board