Ginger & Honey Christmas Cookies

Ginger & Honey Christmas Cookies  

It's definitely starting to feel like Christmas time! We have nearly all of our decorations up and we’ve kicked off our Christmas baking with these gorgeous cookies!

This is so fun to do with little ones and they taste absolutely divine!

I’m bringing you this recipe in partnership with St Ewe's Super Eggs.  Their Super Eggs are jam packed with nutrition. The free range hens are fed a special super feed that has been scientifically developed and contains naturally high levels of DHA Omega-3, Vitamin D and Selenium.

DHA Omega 3 is so important in supporting major infant brain, eye & nerve development through the first two years of their life. 

These cookies are:

Made in 1 bowl

So flavoursome!

A fun activity!

Ready in under 30 minutes!


Prep: 10 mins

Cook: 12 mins

Serves: 18 cookies

Suitable From: 1 year + 

To make a bigger batch, just double up the ingredients! 

What do you need?

1 1/2 cups/170g spelt flour

1 tsp ground Ginger

3/4 tsp Ceylon cinnamon

1/2 tsp baking powder

3 tbsp honey

3 tbsp coconut oil (at room temperature)

1 St Ewe’s Super Eggs


Optional Toppings:

Melted chocolate

A couple of crushed walnuts 


Preheat your oven to 170c and line a baking tray with parchment paper.

Add the spelt flour, ginger, cinnamon and baking powder to a bowl and combine.

Pour in the honey and coconut oil and then crack in 1 Super Egg.

Combine until a dough forms.

Roll out the dough between 2 sheets of baking parchment.

Using cookie cutters, cut out desired shapes and transfer them to the prepared baking tray.

Bake for about 10-12 minutes until golden.

Allow to cool before serving!

Top with melted chocolate and crushed walnuts (if using).

Store in an airtight container for up to 3 days.




If you’re looking for some easy, healthy and delicious snack ideas like this then check out my ebook, easy healthy snacks!