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Honey-Spice Gingerbread Cookies
Credit:
Sang An
Recipe Summary
prep: 1 hr 30 mins
total: 6 hrs
Yield: Makes about fifty-eight 3- to 4-inch cookies
Ingredients
Ingredient Checklist
5 1/2 cups all-purpose flour, plus more for surface and parchment
1 1/2 teaspoons salt
1 teaspoon baking soda
4 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
2 sticks unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup honey
1/2 cup unsulfured molasses
Martha’s Favorite Royal Icing
Fine sanding sugar
Gallery
Honey-Spice Gingerbread Cookies
Credit:
Sang An
Recipe Summary
prep: 1 hr 30 mins
total: 6 hrs
Yield: Makes about fifty-eight 3- to 4-inch cookies
Gallery
Honey-Spice Gingerbread Cookies
Credit:
Sang An
Honey-Spice Gingerbread Cookies
Credit:
Sang An
Honey-Spice Gingerbread Cookies
Recipe Summary
prep: 1 hr 30 mins
total: 6 hrs
Yield: Makes about fifty-eight 3- to 4-inch cookies
Recipe Summary
prep: 1 hr 30 mins
total: 6 hrs
Yield: Makes about fifty-eight 3- to 4-inch cookies
prep: 1 hr 30 mins
total: 6 hrs
prep:
1 hr 30 mins
total:
6 hrs
Yield: Makes about fifty-eight 3- to 4-inch cookies
Makes about fifty-eight 3- to 4-inch cookies
Ingredients
Ingredients
- 5 1/2 cups all-purpose flour, plus more for surface and parchment
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cloves
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup honey
- 1/2 cup unsulfured molasses
- Martha’s Favorite Royal Icing
- Fine sanding sugar
Directions
Whisk together flour, salt, baking soda, and spices in a large bowl. Beat together butter and granulated sugar with a mixer until pale and fluffy. Beat in eggs, 1 at a time, then honey and molasses. Reduce speed to low, and gradually add flour mixture until well combined. Divide dough into thirds, and wrap each in plastic wrap. Refrigerate until firm but still pliable, about 1 hour.
Preheat oven to 350 degrees. Working with a third of dough at a time, roll dough out to 1/4-inch thickness on generously floured parchment. Brush off excess flour, transfer dough on parchment to a baking sheet, and freeze until firm, about 15 minutes. Cut into shapes with cookie cutters, rerolling scraps as needed. Transfer cookies to parchment-lined baking sheets, and freeze until firm, about 15 minutes. Bake until edges turn golden, about 15 minutes, rotating once and firmly rapping baking sheet halfway through baking to flatten any bubbles in cookies. Let cookies cool completely on baking sheets set on wire racks.
Place icing in a pastry bag fitted with a small plain round tip (Ateco #0, 1, or 2). Pipe outlines and details on cookies. Immediately sprinkle with sanding sugar, and tap off excess. Let set completely, uncovered, at room temperature, at least 4 hours or (ideally) overnight.
Reviews (6)
Add Rating & Review
53 Ratings
5 star values:
8
4 star values:
9
3 star values:
23
2 star values:
10
1 star values:
3
Reviews (6)
Add Rating & Review
53 Ratings
5 star values:
8
4 star values:
9
3 star values:
23
2 star values:
10
1 star values:
3
Add Rating & Review
53 Ratings
5 star values:
8
4 star values:
9
3 star values:
23
2 star values:
10
1 star values:
3
53 Ratings
5 star values:
8
4 star values:
9
3 star values:
23
2 star values:
10
1 star values:
3
53 Ratings
5 star values:
8
4 star values:
9
3 star values:
23
2 star values:
10
1 star values:
3
- 5 star values:
- 8
- 4 star values:
- 9
- 3 star values:
- 23
- 2 star values:
- 10
- 1 star values:
- 3
Martha Stewart Member
Rating: 4 stars
12/21/2015
I got so many compliments on these cookies (I did add a little fresh ginger to the mix). I do agree with the comments on hard to manage. Just start early, let the dough chill for awhile. I would also try to cut them out in a cooler room to avoid the frustration of sticky dough.
Martha Stewart Member
Rating: 4 stars
12/20/2014
This has to be the best tasting gingerbread I've ever encountered. I had a bit of trouble with the dough as it was quite sticky but it's just the kind where you have to be very generous with the flour when rolling out. It's delish!
Martha Stewart Member
Rating: Unrated
05/12/2014
I just posted, but forgot something, I also add 1/4 tsp orange extract to the dough and I make my dough the night before.
Martha Stewart Member
Rating: Unrated
05/12/2014
I love this recipe and it really only takes about 15 minutes to make the dough in my stand mixer. I love them all year so I roll the dough into balls smaller than a golf ball, bigger than a gum ball and bake 18 minutes. Come out perfect every time and keep quite awhile in the cookie jar. These come out more on the dense cake side, crunchy around the edges, and are my go to grab and run snack for my commute. I also add a good bit more spice. Really, super easy and quick.
Martha Stewart Member
Rating: 1 stars
12/20/2013
6 hours. MAN, I should have read that first. They aren't kidding.
You'll need a lot more than an hour to chill the dough. It warms VERY quickly - and does not handle well.
I couldn't even bring myself to try them. Took them straight to the cookie exchange - and will NEVER try this one again.
Martha Stewart Member
Rating: Unrated
11/12/2013
Short and sweet. Forget your fear of often difficult & frustrating gingerbread dough. This works wonderfully and the cookies are delicious. The spices can be played with if you like more punch for your buck. Key to success? Just keep the dough cold like the instructions say by sticking back and forth to the freezer and sprinkle flour on the rolling parchment.
Fool proof recipe and method.
Martha Stewart Member
Rating: 4 stars
12/21/2015
I got so many compliments on these cookies (I did add a little fresh ginger to the mix). I do agree with the comments on hard to manage. Just start early, let the dough chill for awhile. I would also try to cut them out in a cooler room to avoid the frustration of sticky dough.
Rating: 4 stars
Rating: 4 stars
12/20/2014
This has to be the best tasting gingerbread I've ever encountered. I had a bit of trouble with the dough as it was quite sticky but it's just the kind where you have to be very generous with the flour when rolling out. It's delish!
Rating: Unrated
05/12/2014
I just posted, but forgot something, I also add 1/4 tsp orange extract to the dough and I make my dough the night before.
Rating: Unrated
I love this recipe and it really only takes about 15 minutes to make the dough in my stand mixer. I love them all year so I roll the dough into balls smaller than a golf ball, bigger than a gum ball and bake 18 minutes. Come out perfect every time and keep quite awhile in the cookie jar. These come out more on the dense cake side, crunchy around the edges, and are my go to grab and run snack for my commute. I also add a good bit more spice. Really, super easy and quick.
Rating: 1 stars
12/20/2013
6 hours. MAN, I should have read that first. They aren't kidding.
You'll need a lot more than an hour to chill the dough. It warms VERY quickly - and does not handle well.
I couldn't even bring myself to try them. Took them straight to the cookie exchange - and will NEVER try this one again.
Rating: 1 stars
Rating: Unrated
11/12/2013
Short and sweet. Forget your fear of often difficult & frustrating gingerbread dough. This works wonderfully and the cookies are delicious. The spices can be played with if you like more punch for your buck. Key to success? Just keep the dough cold like the instructions say by sticking back and forth to the freezer and sprinkle flour on the rolling parchment.
Fool proof recipe and method.
All Reviews for Honey-Spice Gingerbread Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Honey-Spice Gingerbread Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
