As a busy mom trying to juggle work, kids, and everything else life throws my way, I’m always looking for tasty treats that are easy to whip up. That’s why I was so excited when I came across this delightful honey and ginger cookie recipe on Food and Meal. With just a few simple ingredients that I typically have on hand, I can make these melt-in-your-mouth morsels that perfectly satisfy my family’s sweet tooth.
Baking has always been a creative outlet for me, but I don’t always have hours to devote to complex recipes with fancy techniques or hard-to-find ingredients. However, these chewy ginger cookies strike the perfect balance of being simple to make yet yielding incredibly delicious results. As soon as that sweet floral honey and warming ginger scent starts wafting from the oven, my kids come running to hover in anticipation.
I love how versatile the recipe is too. Sometimes we enjoy the classic combination of crispy edges with chewy centers. But I can also underbake them a bit for soft, cake-like cookies that are perfect for dunking in milk. I’ve even rolled the dough into balls and coated them in sparkling sugar before baking for a fancier cookie to serve guests or bring to potlucks.
With hectic schedules, weeknights in my house are all about easy wins. And being able to throw together a batch of these honey and ginger treats certainly feels like one. The delight on my kids’ faces when they take that first bite of cookie heaven makes all the difference at the end of a long day.
Honey and Ginger Cookies Korean Recipe
HONEY AND GINGER COOKIES
Equipment
Ingredients
- 1 cup honey, plus 1⁄4 cup
- 1/4 cup sake
- 1/4 cup water
- 3 cups all-purpose flour, plus more for dusting
- 1/4 cup toasted sesame oil
- 1/2 cup rice malt syrup
- 1 small piece fresh peeled ginger, thinly sliced
- Vegetable oil for frying
- 1/4 cup chopped pine nuts
- 1 tablespoon toasted sesame seeds
Instructions
- In a medium bowl, whisk 1⁄4 cup of the honey, the sake, and water.
- In a large bowl, mix the flour and sesame oil together with your hands. Rub the flour between your hands and fingers to combine.
- Add the honey mixture to the flour mixture and knead gently with your hands to form a dough. Wrap in plastic wrap and set aside for 30 minutes.
- On a lightly floured work surface, roll the dough out until it is 1⁄2 inch thick.
- Cut the dough into 1-inch strips and shape into rectangles. Make a small hole in the center of each cookie.
- In a small saucepan, mix together the rice malt syrup, the remaining 1 cup honey, and ginger and heat over medium heat. Bring to a simmer and remove the pan immediately from the heat. Pour the syrup into a rectangular glass baking dish. Set aside.
- Fill a sturdy, flat-bottomed fryer, wok, or skillet one-third full with vegetable oil. Heat over medium heat until the oil temperature is 212°F on a candy thermometer.
- In small batches, drop the pastries into the oil and fry, gently turning them, until they puff and float, about 4 minutes. Raise the heat of the oil to about 300°F and continue to fry until the pastries turns a golden brown. Transfer to the baking dish with the ginger syrup. Turn each one over to coat with syrup. Repeat, until all the pastries are cooked.
- Let the cookies soak in the syrup for 2 to 3 hours, and then remove them with a slotted spoon to a parchment-lined baking dish to drain.
- Sprinkle with pine nuts and sesame seeds.
- Store at room temperature in an airtight containter for up to 1 week.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Honey and Ginger Cookies Korean Recipe using an Oil-Free Fryer (Air Fryer)
Begin by preparing the cookie dough according to the original Korean recipe. Shape the dough into small, flattened balls, considering that they won’t spread as much as in an oven. Preheat the air fryer to 180°C and cut baking paper to fit the basket for easy removal. Place the shaped cookies on the paper, ensuring even spacing.
Air fry the cookies at 180°C for 8-10 minutes until golden brown and slightly firm. Monitor closely due to variations in air fryer models. Once done, let the cookies cool on a wire rack for a crispy exterior and soft center. Indulge in these delightful treats with your favorite beverage after they have cooled.
Cooking Tips for Perfect Honey and Ginger Cookies
When mixing up the dough, I’ve learned a few tricks to get the perfect texture. Be sure to cream the butter and sugars thoroughly – this helps incorporate air into the dough to make the cookies soft and a little puffy after baking. I also add both fresh and ground ginger. The ground ginger gives a good spicy kick while the minced fresh ginger provides little bursts of flavor in each bite. So good!
As far as baking, it’s important not to overbake honey ginger cookies. I gently press the cookies after shaping to flatten them just slightly. This helps them spread a bit while baking but still stay thick. I bake them just until set at the edges but still soft in the middle, about 8-10 minutes. This yields such a wonderfully soft and chewy cookie!
A final tip – be sure to let the cookies cool completely before removing from the baking sheets. If they’re even a bit warm, they tend to crumble apart. Have patience and let them rest. Then enjoy these spicy-sweet treats with a big glass of cold milk or hot tea!
Serving Suggestions for Honey and Ginger Cookies
Picture the cozy warmth of savoring these cookies alongside a comforting Tofu Hot Pot, creating a comforting symphony of flavors that brings a sense of home to your palate. Feel the anticipation build as you conclude a sushi feast with a Dragon Roll, and then indulge in the sweet and spicy notes of Honey and Ginger Cookies for a dessert twist that leaves a lasting impression.
Imagine the joy of experimenting with unique pairings, like the subtle leafy taste of Bok Choy Soup harmonizing with the bold kick of these cookies. Let the contrasting flavors dance on your taste buds, creating a culinary symphony that adds excitement to every meal. The sweet finale with Sesame Candies brings a touch of nutty sophistication, perfectly complementing the gingery sweetness of the cookies.
Dip into the rich, creamy world of Soy Milk, where the sweetness of the milk adds a luxurious touch to the spicy cookies. Embrace culinary creativity by pairing the unexpected duo of Cheese Ramen with Honey and Ginger Cookies, opening up a world of rich, savory-meets-sweet possibilities. As you conclude a Greek-inspired meal, imagine the satisfaction of infusing a sweet twist into your Dolmades experience with these delightful cookies.
FAQs about Honey and Ginger Cookies
- Can I use store-bought ginger powder instead of fresh ginger? Absolutely! While fresh ginger offers a zingy and robust flavor, ginger powder can be a convenient alternative. Typically, you’d use less ginger powder than fresh. Start with half the recommended fresh amount and adjust according to taste.
- How long can I store these cookies? When stored in an airtight container in a cool, dry place, the cookies should remain fresh for up to a week. For prolonged freshness, consider storing them in the refrigerator and warming slightly before serving.
- Can I freeze the dough for later use? Yes, the cookie dough freezes well. Roll and shape the dough, place it on a tray, and freeze. Once frozen, transfer the pieces into a zip-lock bag and store. When ready to bake, no need to thaw; just add a minute or two to the air frying time.
- My cookies came out too hard. What went wrong? Overcooking or an overly dry dough can result in hard cookies. Always keep an eye during the air frying process and ensure your dough consistency is as recommended.
- Is there a vegan alternative to honey in this recipe? Certainly! Agave nectar or maple syrup can be good vegan alternatives to honey. They provide the required sweetness and moisture, although the flavor profile might change slightly. Adjust the quantity based on the sweetness level you desire.
Conclusion
These chewy, gingery cookies are the perfect treat to enjoy with a cup of tea on a cold winter’s day. I hope you’ll give this easy honey and ginger cookie recipe from Food and Meal a try soon. The combination of flavors is warming, soothing and simply delicious.
Be sure to store any leftover cookies in an airtight container to keep them feeling soft and fresh. They’ll stay tasty for up to a week. You can also freeze baked cookies for up to 3 months. Just thaw at room temperature when ready to enjoy.
For more cozy cookie recipes perfect for the colder months, check out the cookie archives at FoodandMeal.com. There you’ll find dozens of scrumptious cookie and bar recipes using seasonal ingredients like pumpkin, cranberries, peppermint and more.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.