Spicy Gingerbread Cookies

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  • Level: Easy
  • Total: 3 hr
  • Active: 30 min
  • Yield: about 3 dozen
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1 stick (8 tablespoons) unsalted butter, at room temperature

1/2 cup packed dark brown sugar

1/4 cup granulated sugar

1 large egg, at room temperature

1/2 cup spicy honey, such as Mike's Hot Honey (spray the measuring cup with nonstick cooking spray first)

3 cups all-purpose flour, plus more for rolling

2 tablespoons ground ginger

1 tablespoon ground cinnamon

1 1/2 teaspoons kosher salt

3/4 teaspoon baking soda

1/2 teaspoon cayenne

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon baking powder


  1. Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes. Add in the egg and beat until just combined. With the mixer running on low speed, pour the spicy honey slowly into the mixture. Beat until incorporated. It's okay if the mixture looks slightly curdled.
  2. Whisk together the flour, ginger, cinnamon, salt, baking soda, cayenne, nutmeg, cloves and baking powder in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining half of the dry ingredients and beat until a thick dough comes together. Scrape out and push into a round disk. Wrap in plastic wrap and chill for at least 1 hour or overnight. 
  3. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. 
  4. Remove the dough from the refrigerator and allow to rest for about 15 minutes. Dust the work surface, rolling pin and cookie cutters with bench flour. Roll the dough into a 1/4-inch-thick round. Cut the dough into various shapes and place on the prepared baking sheets. 
  5. Bake until browned along the edges, about 12 minutes, rotating halfway through the baking time. Allow to cool on the baking sheets for 5 minutes before moving to a wire rack to cool completely. 
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