Honey gingerbread is something I return to every year and I’m always glad I do. Honey instead of molasses gives a lighter, slightly floral sweetness, and the orange zest lifts the whole thing out of the ordinary. These hold their shape nicely when cut, which matters if you’re making them for decorating or gifting. The dough needs chilling, so plan ahead, but the actual baking is quick and the kitchen smells like the best version of December you can imagine. Getting kids involved in the decorating is genuinely half the fun.
How to Make Honey Gingerbread Men Cookies
Chill the dough thoroughly
Two hours in the fridge minimum. Cold dough holds its cut shape in the oven. If it starts warming up while you’re rolling and cutting, return it to the fridge for 15 minutes before the next batch goes in.
Rolling thickness
Roll between two sheets of baking paper to avoid adding extra flour, which toughens the cookie. Aim for about 4mm. Thinner and they crisp up too fast; thicker and they lose their snap after cooling. 
The glaze
Wait until the cookies are fully cool before glazing. A warm cookie will melt the icing and you’ll end up with smears. Add milk to the powdered sugar gradually, one teaspoon at a time, until you get a consistency that flows but doesn’t run off the edges.
Honey Gingerbread Men Cookies
- Total Time: 35 minutes
- Yield: Makes 24 1x
- Diet: Omnivore
Description
These gingerbread men cookies use honey instead of molasses for a unique twist on a holiday classic. A simple glaze adds a festive touch.
Ingredients
- 12 oz (350 g) all-purpose flour
- 2 tsp cinnamon
- 0.5 tsp ginger
- 0.5 tsp cloves
- 1 tsp baking soda
- 1 tsp finely grated orange zest
- 2 tsp vanilla extract
- 4 oz (115 g) butter
- 2 eggs
- 0.5 cups (120 ml) honey
- 4 oz (115 g) powdered sugar
- 4 tsp milk
- food coloring
Instructions
- Sift flour with baking soda and spices. Add orange zest, softened butter, honey, and eggs. Knead into a dough, cover with plastic wrap, and refrigerate for at least two hours.
- Roll out the dough onto a lightly floured surface or between two sheets of baking paper and cut out using cookie cutters.
- Preheat oven to 356°F (180°C).
- Bake for around 15 minutes. Let cool completely.
- Make the glaze: whisk powdered sugar with milk and add food coloring.
- Pipe glaze onto cookies using a piping bag with a slightly cut top.
Notes
- For softer cookies, reduce baking time by 1-2 minutes.
- To prevent sticking, use parchment paper on your baking sheet.
- Leftover glaze can be stored in an airtight container in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 20
Frequently Asked Questions
Can I use molasses instead of honey?
Yes, use the same amount. The cookies will be darker in color and have a more robust, bittersweet flavor compared to the milder honey version.
Why do I need to refrigerate the dough for two hours?
The butter needs to firm up so the cookies hold their shape when cut and baked. Warm dough spreads and you lose the gingerbread man outline.
How should I store decorated cookies?
Let the glaze dry fully, then layer them between sheets of parchment paper in an airtight container. They keep well at room temperature for about a week.
Thank you for the recipe, these turned out really well.
What does tspo stand for? Teaspoon or tablespoon?
That’s a typo – it’s tsp, teaspoons. Thank you for letting us know!
Can’t wait to try these! I’ve been searching for a honey gingerbread cookie recipe because my mom doesn’t eat sugar. Will make these soon!