Old German Honey Cookies Recipe - Allrecipes.com
Old German Honey Cookies Recipe

Old German Honey Cookies

Recipe by  

"I got this recipe from my grandmother who got it from her grandmother. She had to translate it and then figure out measurements. The original recipe called for "enough flour to make a dough". Thankfully grandma knew what kind of dough."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  1. In a saucepan over low heat, melt together sugar, shortening and honey. Let cool.
  2. Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture.
  3. Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F (180 degrees C) until golden (about 12-15 minutes).
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 06, 2004

My daughter made this for her Germany Culture Project for school. I didn't expect them to come out so well. These were great. I'll keep this recipe and use it again! These were not bland at all. She cooked them for only 11 minutes and came out perfect.

Most Helpful Critical Review
Nov 09, 2011

My son made these for German Club and they were okay - very heavy on the honey taste - don't worry about the ginger - can hardly taste it - he followed the directions exactly and they turned out very flat -should have added more flour but was worried they would be hard. Probably won't make them again.

Dec 15, 2003

Nice simple honey cookies. I used 1 1/4 cups honey + 1/2 cup sugar rather than the 1 cup sugar/1 cup honey as recommended (Im a beekeeper, no shortage of honey here) and 150g butter rather than shortening. They're a soft cookie sort of in the way gingerbread is soft. Lightly honey-flavoured and perfect for dunking in some hot chocolate or tea.

Sep 02, 2004

These cookies are very moist & tasty. I used butter-flavored shortening. Instead of 1 tsp ginger, I used 1/2 tsp. GINGER & 1/2 tsp. NUTMEG. I also used 1 1/4 c. honey & 1/2 c. sugar.(Mainly because I was looking for a "honey" specific recipe! Baking time: 10-11 min@350. I found that if I let them set for a minute after removing them from the oven they were easier to get out of the pan w/out distorting them(because they are so soft). This would be a perfect cookie to serve with a cup of hot tea.

May 23, 2008

Very good recipe. I've looked far and wide for a good honey-only cookie (not with peanut butter) and this is it! Definite keeper! Note, this is what I'd call a basic "milk & cookies" type of cookie. Sort of thing mom would fill the cookie jar with back in the 1960's :-) Used some of the mods others suggested, namely: 1 cup butter, 1 1/4 cups honey, 1/2 cup sugar, 1/2 tsp. ginger, 1/2 tsp. nutmeg. Also changed the procedure to make it easier: sifted together the dry ingredients; transferred the melted sugar, butter & honey to the mixer; once cooled, added vanilla & eggs then the flour. The bottoms of the cookies came out smoother when I used parchment paper. Also tried different baking times. (My oven is dead on temp-wise; checked with thermometer.) 11 minutes is not enough - they are too chewy (almost doughy) and deflate into cow pies when cool. 14 to 15 minutes is perfect - they turn out light brown with some crispness around the edges but moist in the center. Perfect for dunking in milk. :-) Very strong honey flavor. I used a dark clover honey. Might be interesting to try with different honey types.

Sep 07, 2004

Very good cookie. Loved the "texture". I used 1 1/4 c. butter instead of the shortening. Also took others suggestion and used 1 1/4 c. honey and 1/2 c. sugar for more "honey" taste. I did add 1/2 t. cinn amon and a pinch of nutmeg along with the 1/2 t. ginger. They still came out very good. In fact, I am thinking about entering them in next year's state fair. Thank you for a "keeper".

Jan 30, 2011

I am baffled by the bum reviews. This recipe is so simple, centered around specific sugars and fats - if you mess with either, you're going to change the entire structure of the cookie. Period. I only had butter-flavored shortening, and fresh grated ginger, so that was my change. I used a lovely raspberry honey from the local farmers market (I hate clover honey). They came out puffy and cake-like out of the oven, but deflated on the cooling rack as pictured. You end up with a lightly sweet, aromatic tea cookie. Tip: DON'T OVERCOOK THESE - you will get hockey pucks. (Trust me.) You just want them lightly golden. Mine only took the 12 minutes, and my oven usually takes longer to bake. OPTIONAL: for those who think this recipe could use something extra: I mixed the zest of one grapefruit into half of the batter (honey+ginger+grapefruit=heaven) with excellent results. Just an essence of citrus on top of the honey goodness - amazing. These tasted best just after they cooled, but stayed moist and good wrapped in foil for several days.

Dec 19, 2004

Nice cookie, and a nice change from all the other Christmas cookies that are around right now. I used a 'red' honey, and used 1/2 cup of sugar to 1 cup of honey, and it turned out quite nicely. Next time I think I'll add a little more ginger, and a bit of cinnamon. I also found that dropping them onto the pan produced a "rough-looking" cookie... the dough is quite stiff, so I just shaped balls with my hands and flattened them slightly.


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  • Calories
  • 233 kcal
  • 12%
  • Carbohydrates
  • 36 g
  • 12%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 59 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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