Our Top 10 Holiday Cookie & Cocktail Recipes

It’s the perfect time of year for some sweet treats and festive drinks!  We’re bringing you some sugar, spice and everything nice this holiday season with some of our favorite Honeygirl cocktails and holiday cookie recipes.

 

Cocktails

A little bubbly to ring in the new year; or a nice warm, mulled drink to get you through the cold winter nights.  Our cocktail recipes are perfect for the holiday season!

 

1. Honeygirl Fig Mule

1.5 oz Vodka

3 oz Honeygirl Fig Orange Mead

½ Cup Ginger Beer

Fresh Figs and Orange Zest to Garnish

 

2. Honeygirl Spiced Apple Gluhwein

1 bottle Red Wine

1 bottle Honeygirl Spiced Apple Cyser

¼ cup Brandy

¼ cup Honey

3 Cinnamon Sticks

5 Cloves

1 tsp Nutmeg

4 Star Anise

Cranberries and Orange Slices

 

3. Honeygirl Chai Old Fashioned

1 oz Bourbon

1 oz Honeygirl Honey Chai Mead

1/2 oz Lemon Juice

1 dash Orange Bitters

1-2 ounces Chai Tea Simple Syrup

  • 2 Chai Tea Bags
  • 1/3 cup Honey
  • 1 tsp Vanilla Extract

Splash of Sparkling Water

Cinnamon Stick and Star Anise

 

4. Honeygirl Holiday Spritzer

2 cups Cranberry Juice

1 cup Honeygirl Orange Blossom Mead 

3 cups Champagne

Fresh Rosemary Sprigs and Orange Slices, for garnish

 

5. Honeygirl Mulled Chai Cider

1 gallon Apple Cider

1 ½ cups Honeygirl Honey Chai Mead

½ cup Bourbon

2 Cinnamon Sticks

3 Star Anise

Orange & Lemon slices

 

 

 

Cookies

Sorry Santa, we’re not sharing these cookies!  We’ve got the perfect recipes to bring some holiday flair to your table.  Just try not to eat them all before your guests arrive!

 

6. Gingerbread Cookies

3 cups flour

1 tsp cinnamon

2 tsp ground ginger

1 tsp baking soda

¼ tsp nutmeg

¼ tsp salt

¾ cup butter, softened

¾ cup brown sugar

½ cup molasses

1 egg

1 tsp vanilla

  1. Beat butter and brown sugar in large bowl until light and fluffy. Add molasses, egg and vanilla; mix well.
  2. Mix in ginger, cinnamon, baking soda, and nutmeg. Gradually beat in flour until well mixed.
  3. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate overnight.
  4. Preheat oven to 350 degrees. Roll out dough to ¼ inch thickness on lightly floured work surface. Cut into gingerbread men shapes with your favorite cookie cutter.
  5. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool and decorate as desired!

Pair with Honeygirl Honey Chai Mead!

 

7. Oatmeal Chocolate Chip Cookies

1 ½ cups brown sugar

1 cup butter, softened 

1 tsp vanilla 

1 egg 

2 cups quick-cooking oats

1 ½ cups all-purpose flour

1 tsp baking soda

¼ tsp salt

1 cup semisweet chocolate chips (6 oz)

  1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended.
  2. Stir in vanilla and egg until light and fluffy.
  3. Stir in oats, flour, baking soda and salt; and then add in chocolate chips.
  4. Bake 10 to 12 minutes or until golden brown.

Pair with Honeygirl Spiced Apple Cyser!

 

8. Double Chocolate Peppermint Cookies

2 cups all-purpose flour

½ cup cocoa powder

1 tsp baking soda

½ tsp sea salt

1 cup unsalted butter 

½ cup granulated sugar

1 cup brown sugar 

2 large eggs 

1 bag white chocolate candy melts

crushed candy canes

  1. In a large bowl, beat butter and sugars until light and fluffy. Add egg and beat until well combined.
  2. Add cocoa powders, baking soda, and salt. Slowly add flour and mix until combined.
  3. Chill dough for at least 1 hour or overnight.
  4. Preheat oven to 350°F and bake for 10-12 mins. Cookies will deflate and crinkle a bit upon cooling.
  5. Wait for cookies to cool, then dip half in melted white chocolate, place on a parchment lined baking sheet and sprinkle with crushed candy canes. Allow to cool once again.

Pair with Honeygirl Blueberry Mead!

 

9. Peanut Butter Cup Cookies

11 oz Bag mini peanut butter cups

1/2 cup softened Butter

1/2 cup Sugar

1/2 cup Light Brown Sugar

1/2 cup Peanut Butter

1 Egg

1/2 tsp Vanilla

1 1/2 cup Flour

3/4 tsp Baking Soda

1/2 tsp Salt

  1. Combine butter, sugars, peanut butter, egg and vanilla and beat until fluffy.
  2. Add baking soda and salt to mixture.
  3. Add flour and mix until well blended.
  4. Grease small muffin pan. Form into 1 inch balls and drop into cups in pan.
  5. Bake for about 8 to 10 minutes at 350 degrees or until puffy and lightly brown.
  6. Press unwrapped peanut butter cup in center or each cookie and allow to cool completely in muffin pan.

Pair with Honeygirl Strawbanero Mead!

 

10. Jelly Thumbprint Cookies

1 cup salted butter, softened

½ powdered sugar (plus ¼ cup for dusting)

2 tsp vanilla

1/8 tsp salt

2 cups flours

½ cup fruit preserves (flavor of your choice)

  1. Preheat oven to 325°F.
  2. With a hand mixer, beat butter and sugar until creamy and light, 2-3 minutes.
  3. Add vanilla and salt.  Then gently mix in flour, just until combined.
  4. Dough should be somewhat sticky. Form into a ball shape, cover, and chill 30-60 minutes.
  5. Roll tablespoonfuls of dough into 1-inch balls. Press down the center of each ball with finger, making a deep well in the middle (but not too wide) and place on baking sheet.
  6. Using a piping bag, fill cookie centers generously with fruit preserves. (Tip: Don’t have a piping bag?  Snip a little corner out of a Ziploc bag – it will work just as well!)
  7. Bake 20-25 minutes or until golden brown and puffy. Let cool, then dust with confectioners’ sugar.

Pair with Honeygirl Orange Blossom Mead!

 

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