Perfect, traditional Christmas cookies full of flavor. Not too sweet, easy to make and easy to store in an airtight container for a week or two.


Recipe Summary

15 mins
10 mins
1 day
1 day
4 dozen cookies


Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Stir butter, sugar, and honey together in a large saucepan over low heat until butter is melted and sugar is dissolved. Cool for 10 minutes.

  • Mix all-purpose flour, cake flour, whole wheat flour, cinnamon, baking soda, cloves, nutmeg, and ginger together in a bowl.

  • Beat flour mixture and eggs into cooled butter mixture until a smooth, soft dough forms. Cover the saucepan with aluminum foil and set in a cool place to ferment, 1 to 3 days.

  • Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper or silicone baking mats.

  • Divide dough into long ropes about 2/3-inch in diameter. Cut ropes into 1 1/2-inch sections. Roll each piece of dough into a walnut-size ball. Place balls 1 1/2 inches apart on prepared baking sheets. Press a walnut piece halfway into the top of each cookie.

  • Bake cookies in the preheated oven until slightly golden, 10 to 12 minutes.

Nutrition Facts

131 calories; protein 2.1g 4% DV; carbohydrates 20.7g 7% DV; fat 4.7g 7% DV; cholesterol 21.8mg 7% DV; sodium 60.1mg 2% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
The dough came out very dry especially after sitting for 2 days. I believe the dry air in Phoenix AZ contributed to most of that. I drizzled with water which helped but the cookies did come out fairly dry regardless. They have a very mild flavor and a smidge of if I can figure out how to maintain moisture. Read More