Probably this is the last post before Christmas, so why not make it about cookies. Again.
I must warn you – these gingerbread cookies are very tasty and worth the effort but the dough is rather difficult to handle. After I managed to get done with cutting the cookies my kitchen looked like after the explosion of flour bag. I don’t want to discourage you, just don’t make the same mistake I did, which was using not enough flour when rolling the dough. It resulted in dough that was sticking to every surface it touched (even if only for seconds). Obviously I couldn’t cut the cookies, because I couldn’t transfer them to a baking sheet… So I had to roll it again with appropriate amount of flour, what fixed the problem. So please try the recipe, you won’t regret it, just when rolling use flour GENEROUSLY!
I didn’t calculate nutritional info for them due to big variety in size and shape. It would be difficult to tell how much worth is each cookie.
This recipe was adapted from Martha Stewart Cookies.
- 5 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon salt
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 1 1/2 teaspoon ground cloves
- 1 teaspoon grated nutmeg
- 2 sticks butter, room temperature
- 1 cup packed dark brown sugar
- 2 arge eggs
- 1 1/2 cups honey
- In large bowl mix together flour, baking soda, salt and spices.
- In a mixing bowl place butter with sugar and beat on medium high until light and fluffy, about 2 minutes.
- Add eggs and honey and beat until well combined.
- With mixer running on low gradually add flour mixture. Mix until well combined.
- Divide the dough in smaller portion (may be divided in thirds), wrap in plastic and let chill for 1 hour.
- Preheat the oven to 350°F
- GENEROUSLY flour piece of parchment paper and roll the dough, until it is ~1/4 inch thick (keep using flour if dough is sticking to the surface)
- Place the rolled dough in a freezer until firm, for about 15 minutes.
- Prepare baking sheets.
- Cut the cookies, transfer to baking sheets and place in the freezer again, for 15 minutes.
- Bake cookies for 12 to 14 minutes.
- Decorate with whatever suits your taste best and enjoy!