Honey, Ginger and Lemon Cookies
Soft, chewy honey cookies with fresh ginger, lemon zest, and a hint of cinnamon—small enough to slip alongside an afternoon mug of Immunity Blend during the sniffly months.
These cookies are designed to be the cookie version of Immunity Blend—warm honey, sharp fresh ginger, bright lemon, and a whisper of cinnamon. They're soft and chewy rather than crisp, which is exactly what you want when you're cozying up with a steaming mug.
Real honey carries most of the sweetness here. It keeps the cookies moist for days and adds floral depth that plain sugar can't. A combination of fresh grated ginger and ground ginger gives the cookies both heat and warmth.
Lemon zest folded into the dough and a small lemon glaze on top doubles down on the citrus note that brightens the tea. The glaze is optional—the cookies are lovely plain—but adds a glossy, cheerful finish.
Bake a batch on a Sunday afternoon and keep them in a tin near the kettle. They're the right size to nibble alongside two or three mugs of Immunity Blend over the course of a slow week. Stores up to a week in a sealed container.
Ingredients
- 180g all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1.5 tsp ground ginger
- 1/2 tsp ground cinnamon
- 110g unsalted butter, softened
- 80g brown sugar
- 100g honey
- 1 large egg
- 1 tbsp fresh ginger, finely grated
- Zest of 1 lemon
- 1/2 cup powdered sugar (for glaze)
- 1 tbsp lemon juice (for glaze)
- 1 tsp honey (for glaze)
How to make it
- 1Preheat oven to 175°C (350°F). Line a baking sheet with parchment.
- 2Whisk flour, baking soda, salt, ground ginger, and cinnamon in a bowl.
- 3In another bowl, cream butter and brown sugar until light (2 minutes). Beat in honey, egg, fresh ginger, and lemon zest until smooth.
- 4Add dry ingredients and mix on low just until combined. Dough will be soft.
- 5Scoop tablespoon-sized portions, roll into balls, and place on the baking sheet 5cm apart. Bake 10–12 minutes until edges are set but centers still look soft. Cool on the sheet 5 minutes, then transfer to a rack.
- 6Whisk powdered sugar with lemon juice and honey until smooth. Drizzle over cooled cookies and let glaze set 10 minutes before serving.
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