Honey lemon ginger cookies

Honey, lemon and ginger is a great combo for when you’re feeling a bit under the weather. Honey to sooth. Lemon to refresh. And ginger to fight off the cold and give that extra zing you need.

Since we’re still in the middle of winter – outside the snow refuses to melt – I think we can use that nice combo. But I made it a little more fun by putting it in a honey lemon ginger cookie. With lots of lemon zest en fresh grated ginger.

Honey lemon ginger cookies

If you don’t have fresh ginger (shame on you, no just kidding) but if you do have some powder ginger, you can use that. Just add a little less than recommended in the recipe because dried ginger tastes a lot stronger.

Always use organic lemons to zest. That’s just better for you 😉

For a vegan version, swap the butter and honey for coconut oil and maple syrup.


Honey lemon ginger cookies in jar

Honey lemon ginger cookies
Prep time: 
Cook time: 
Total time: 
Serves: 25 cookies
You need a rolling pin, cookie cutter and parchment paper.
  • 150 gr/ 2¼ cups Whole wheat spelt flour
  • 1 tsp Baking powder
  • Pinch of himalayan salt
  • Zest of one organic lemon
  • 1½ tbs Grated fresh ginger
  • 100 gr/ 1 cup Grass fed butter (or extra virgin coconut oil)
  • 60 ml/ ¼ cup Honey (or maple syrup)
  1. Preheat oven to 180°C or 350°F.
  2. Prepare a baking tray with parchment paper. Or use a silicone cookie sheet.
  3. Mix the spelt flour with the baking powder and salt in a big bowl. Set aside.
  4. Zest the lemon and only use the yellow part.
  5. Finely grate the ginger.
  6. Slowly melt the butter in a small pan on the lowest fire.
  7. Add the lemon zest, ginger and honey. Mix well and add it to the spelt flower.
  8. Mix until you have a firm dough. If it is too wet, add an extra tablespoon of spelt flour.
  9. The dough should hold its shape well, not stick too much to the parchment paper.
  10. Roll out the dough with a rolling pin onto the parchment paper or silicone cookie sheet.
  11. Use the cookie cutter to cut out 25 cookies (depending on the size of your cutter). Keep rolling out leftover dough to cut out more cookies.
  12. Place them onto the baking tray and bake the cookies for 12-14 minutes. Until the edges turn golden brown. I did this in two batches.
  13. Once the cookies are cooled of slightly, carefully transfer them onto a wire rack to cool off more and firm up.
  14. They should keep well in an airtight container for three days.

Honey lemon ginger cookies

Honey lemon ginger cookies

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