Holiday traditions are important to me. Every year we bake Honey Gingerbread Cookies, and the aroma that fills the house is exquisite. We enjoy the cookies for weeks and share them with friends.
Also, on the Friday after Thanksgiving, we set up the Christmas tree while we drink apple cider with cinnamon and listen to Christmas carols.
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Honey Gingerbread Cookies
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 40 medium cookies
- Category: Cookies
- Method: Baked
- Cuisine: International
Description
A classic Holiday cookie.
Ingredients
Units
- ¾ cup unsalted butter
- ¾ cup brown sugar
- ¾ cup honey
- 1 teaspoon coarse salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- 1 egg
- 1 teaspoon baking powder
- 3 ½ cups all-purpose flour
Instructions
- In a small saucepan or in the microwave, melt the butter; do not overheat or let it boil.
- In a bowl, whisk together the melted butter, brown sugar, honey, salt, cinnamon, ginger, cloves, and allspice. Mix well.
- Add the egg and beat.
- Add the flour with the baking powder.
- Stir with a whisk and finish kneading by hand.
- Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F or 180°C.
- Divide the dough in half and roll one-half on a well-floured counter. Leave it ½ cm or ¼" thick.
- Cut with a floured cookie cutter and transfer with a spatula to a baking tray (you can use parchment paper) or directly to the pan. If you want, decorate with sprinkles.
- Bake for 15 minutes or until they are firm and slightly golden under.
- Move to a rack and let cool completely.
