Ginger Buckwheat Honey Cookies

If variety really is the spice of life, giving these buckwheat honey wonders a whirl will be a slam dunk for your holiday cookie exchange. Swapping out molasses with our unparalleled Jacobsen Co. Raw Buckwheat Honey, these heavily spiced confections make the perfect remedy for the season’s early sunsets or even as an offering for Santa himself.

Recipe by: Kourtney Paranteau

Makes 24 cookies 

INGREDIENTS

• 2 ¼ cup all-purpose flour
• 1 ½ tsp baking soda
• 3 tsp ground ginger
• 1 tsp ground cinnamon 
• ½ tsp ground cardamom
• ½ tsp ground nutmeg
• 1 tsp Jacobsen Salt Co. Pure Kosher Sea Salt 
• ¾ cup unsalted butter, at room temperature
• ½ cup packed light brown sugar
• ¼ cup white sugar 
• 1 large egg 
• ⅓ cup Jacobsen Co. Raw Buckwheat Honey 
• 1 tbsp vanilla extract
• ¼ cup turbinado sugar 
• 3 tsp Jacobsen Salt Co. Pure Flake Finishing Salt

PROCESS

Preheat your oven to 375°F. In a medium-sized bowl sift flour, baking soda, spices and salt and mix together with a wooden spoon. In the base of a stand mixer, cream butter and sugars together on a medium speed until fluffy. Crack your egg into the bowl and continue to cream for another minute until completely incorporated. Lower your speed a couple notches and begin to integrate your dry ingredients into the mixture in four intervals. As your dough is forming, drizzle honey and vanilla into the bowl and continue to spin until completely mixed.  

Using an ice cream scoop, form balls out of all of the dough and wrap in plastic wrap. Refrigerate your dough balls for two hours minimum before lining a baking sheet with parchment paper and rolling each ball into a plate of turbinado sugar and placing them sugar-side up onto the paper. Bake for 12 minutes, remove from the oven and sprinkle Jacobsen Salt Co. Infused Stumptown Hair Bender Salt over each cookie and allow to cool on a wire rack for at least ten minutes before enjoying.