Honey Ginger Molasses Cookies

Christmas cookie season is well upon us; and if you're invited to a cookie swap this upcoming weekend (or don't want to arrive to a party empty-handed), boy do I have a recipe for you! With rich molasses and raw Nature Nate's Raw & Unfiltered honey in the batter, the texture of these cookies is hard to beat. I used gingerbread and snowflake cookie cutters, though you're welcome to get creative with shapes and sizes.

Planning to whip up a batch? Share your Nature Nate's holiday creations on social media with #happyhoneydays.

Makes approximately 2 dozen cookies (depending on cookie cutter size!)

3 cups all-purpose flour 1 teaspoon ground ginger 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/4 teaspoon ground cloves 1/4 teaspoon kosher salt 1 stick unsalted butter, room temperature 2/3 cup granulated sugar 1/4 cup molasses 1/4 cup Nature Nate's Raw & Unfiltered honey 1 large egg

1. In a large bowl, whisk flour, ginger, cinnamon, baking soda, cloves and salt.

2. Using an electric mixer, beat butter and granulated sugar until smooth. Add egg, molasses and honey, and beat for 2 minutes until light and airy.

3. Reduce speed to low and gradually add flour mixture. Mix until just incorporated. Shape into a disk and wrap in plastic wrap. Chill until firm, approx. 30 minutes in the refrigerator.

4. On a floured surface, roll the dough to ¼ inch thick. Using cookie cutters, cut into shapes; place on parchment-lined baking sheets.

5. Bake at 350 degrees for 10-12 minutes. Cool slightly on baking sheets before transferring to wire racks to cool completely. Store in an airtight container at room temperature for up to one week.

adapted from Real Simple magazine

This post is in partnership with Nature Nate's honey. Thank you for being supportive of my sponsors!