Prep 30 mins
Cook 1 hr 10 mins
Martha Stewart, December 2007 These are great for for gingerbread men and houses! Martha says, "These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor."
- 5 1⁄2 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons salt
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 1 1⁄2 teaspoons ground cloves
- 1 teaspoon freshly grated nutmeg
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 cup honey
- 1⁄2 cup unsulphured molasses
- Whisk together flour, baking soda, salt, and spices in a medium bowl.
- Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and and wrap each in plastic. Refrigerate for 1 hour.
- Preheat oven to 350 degrees. On a floured piece of parchment, roll dough to 1/4 inch thick. Slide dough and parchment onto baking sheets, and freeze for 15 minutes. (This makes the dough much easier to work with).
- Add a little flour to your cookie cutters and cut out desired shapes. Be sure to clean off the edges of the cutter after each application. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
- Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
- Let cookies stand at room temperature until set, at least 2 hours or overnight.