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Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.

Try these honey recipes, share them with friends and family—and enjoy them.

From my table to yours.—Zeke

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Maine Blueberry
Washington Buckwheat
New York Aster
Florida Orange Blossom
Maine Wild Raspberry
Colorado Star Thistle
North Carolina Sourwood
New York Basswood
California Wild Black Sage
Colorado Sweet Yellow Clover
Georgia Holly Blossom
Georgia Tupelo
Oregon Maple Blossom
Oregon Meadowfoam

Buckwheat Honey & Ginger Cookies

Recipes >

Yield: Approximately 72 cookies.

Honey’s flavor shines in these chewy, golden brown cookies. Adjust spices and ginger to your preference. These cookies will stay soft for a few days – if, they stay around that long.

Ingredients


  • 1 cup unsalted butter, room temperature
  • ¼ cup granulated sugar, plus additional for dusting
  • ¼ cup of light brown sugar, packed
  • 1 cup Buckwheat Honey
  • 2 1/4 tsp baking soda
  • 1 tsp salt
  • 1 1/4 tsp cinnamon
  • 1 1/4 tsp ground cloves
  • 3/4 tsp fresh grated ginger
  • 2 large eggs
  • 3 1/2 cups unbleached white flour

Instructions


  1. In large bowl cream together butter and sugar until light and fluffy. At slow speed, add honey, mix until well combined. Add baking soda, salt and spices. Add eggs, one at a time. Beat well after each egg & scrape down the sides of the bowl. Mix until flour until just blended.
  2. Cover the bowl and refrigerate for 1 hour.
  3. Preheat oven to 350°F.
  4. Shape or scoop the dough into 11/2-inch balls. Roll each ball in sugar, if desired.
  5. Place dough, 2 inches apart, on baking sheet lined with parchment paper or a Silpat.
  6. Bake for 9-10 minutes until the cookies are slightly browned soft and puffy. For a crispier cookie, bake a little longer.
  7. Cool cookies on the pan for a few minutes
  8. Transfer to a wire rack to cool completely.

 


 

Buckwheat Honey & Ginger Cookies

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