Soft Honey Cookies – a kind of chewy honey gingerbread spice cookies that are soft enough to be eaten immediately after baking – no waiting time for them to soften!
In most European countries (Germany, Hungary, Italy, Greece, Slavic countries, etc) it is hard to imagine Christmas table without some kind of Honey Cookies. The trouble with them is that they are usually very hard when they are taken out of the oven. You need to put them in a tin box and wait for several days for them to become soft enough to be eaten. The beauty of this recipe that Honey Cookies are soft and can be eaten immediately after baking – no waiting time!
There is a special mixture of spices that can be bought which is prepared for these particular cookies. It consists of: cinnamon, nutmeg, coriander, ginger, fennel, cloves, allspice, anise, star anise, black pepper and cardamom. You don’t need to use all of these spices. You can make a blend that suits your taste. It is important not to make these cookies too spicy, like gingerbread cookies. The main flavor should be the one of honey and it should be complemented, not overpowered, with spices.
- 7 Tbsp (1/4 cup + 2 1/2 Tbsp; 150 g) honey
- 3/4 cup (150 ml) oil
- 1 egg
- 3/4 cup (150 g) sugar
- 3 cups (360 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp gingerbread spice
- 1/4 cup powdered sugar
- 1 1/2 Tbsp milk
Preheat oven to 392 F (200 C).
Mix honey, oil, egg and sugar.
In a separate bowl, combine flour with baking soda, cinnamon and spices. Add to honey mixture and blend together to make a dough.
Take 1 teaspoon of dough and roll into a ball. Place ona a cookie sheet lined with baking paper. Repeat until all dough is used.
Bake for about 8 minutes, or until the bottom of cookies becomes lightly brown. Take out of the oven and let cool completely.
GLAZE: Combine powdered sugar with milk to get a thick mixture. Drizzle over some of the cookies. Let harden in the air (for several hours) then store in an airtight container.