Lord knows I would never call any cookie better than Swedish ginger snaps, but holiday cookies could use a little freshening up now and then. Here is a recipe I made for my favorite family honey company for Honey Gingerbread:
Honey Gingerbread with honey glaze
1/2 cup butter, coconut oil, or nonhydrogenated margarine
1/2 cup raw sugar
1/2 cup macadamia nut honey (something dark and floral)
2 1/2 cup whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
(you could add a dash of cayenne if you like that sort of thing)
Instructions: Melt butter/oil in a saucepan over low heat. Stir in sugar and honey and stir until well mixed and sugar is mostly dissolved. Remove from the heat and set aside. Meanwhile whisk together 2 1/4 cups flour, baking soda, salt, ginger, cinnamon and nutmeg. Make a well in the center of the flour mixture and pour in butter/sugar/honey, then beat until well blended. Slowly work in remaining 1/4 cup flour. Knead dough a few times until soft and pliable. Form into a thick disk, wrap well, and refrigerate for an hour or up to a few days.
When dough is ready, preheat your oven to 375°F and line two baking sheets with parchment. Lightly dust your cutting surface with flour, and roll dough out into a 1/4 inch thick sheet. Cut out pieces and transfer them to the baking sheets. Bake 7-10 minutes, until edges just start to brown. Let cool a few minutes on the baking sheet, then transfer to a wire rack with a spatula. When the cookies are cool, dip the tops in honey glaze (see below) and let the glaze dry (or decorate with sprinkles).
Honey Glaze (From The Joy of Cooking)
Combine 1 Tbsp butter (or coconut oil or margarine), 1/4 cup honey, and 2 Tbsp sugar in a small saucepan over low heat. Stir to combine evenly and bring to a boil. Remove from heat and use immediately.