INGREDENT
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp salt
- ¾ cup brown sugar (packed)
- ½ cup honey
- ¼ cup molasses
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup finely chopped nuts (almonds or hazelnuts)
- Optional: ½ cup chopped candied citrus peel
Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp milk or lemon juice
Instructions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking soda, spices, and salt. Set aside.
- In another bowl, mix brown sugar, honey, and molasses until smooth. Add the egg and vanilla, beat until well combined.
- Gradually stir the dry ingredients into the wet mixture until a dough forms.
- Fold in the nuts and candied peel (if using).
- Scoop tablespoons of dough and shape into balls. Place on prepared baking sheet, spacing about 2 inches apart.
- Bake for 12–15 minutes or until golden and slightly firm.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar with milk/lemon juice until smooth. Brush over warm cookies if desired.
- Allow glaze to set before storing cookies in an airtight container.
Let me know if you’d like a no-egg or gluten-free version!