Honey Graham Roll out Cut-OutCookies

Submitted by Lise in Indiana

"his lightly sweetened, soft and chewy honey graham roll out sugar cookies won't spread and doesn't need to be chilled. From Lila Loa"

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 3 dozen

ingredients

• 1 cup slightly softened unsalted butter (227 grams)
• 1 cup firmly packed dark brown sugar (240 grams)
• 1⁄4 cup honey (76 grams)
• 2 large eggs (100 grams)
• 2 teaspoons vanilla (10 grams)
• 1 teaspoon cinnamon (2 grams)
• 3⁄4 teaspoon salt (4 grams)
• 1⁄2 teaspoon baking powder (2 grams)
• 1 1⁄2 cups graham flour (or whole wheat flour, 240 grams)
• 3 - 3 1⁄2 cups all-purpose flour (420 - 490 grams)

directions

1. Preheat oven to 375° F. Line baking sheets with silicone baking mats or parchment paper.
2. Cream the butter and sugar together. If you have any brown sugar lumps, you should crush them up or pull them out.
3. Add the honey and mix until blended.
4. Add the eggs, vanilla, cinnamon, salt, and baking powder. Mix thoroughly.
5. Add the graham flour and all-purpose flour all at once and mix on low until the dough comes together and forms a ball. (If you are going to roll out right away - use 3 1/2 cups of all-purpose flour. If you plan to let the dough chill in the refrigerator or freezer for more than 4-6 hours, use only 3 cups of all-purpose flour.).
6. Bake at 375°F. If you roll your dough to 1/4" - Bake for 7-8 minutes. If you roll your dough to 3/8" - Bake for 10-12 minutes.