New This Month

Spice Bee Cookies

14

Cinnamon and ginger help add the spice to our bee cookies.

  • Yield: Makes about 8 dozen cookies

Source: Martha Stewart Living, May 2007

Ingredients

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup packed dark-brown sugar
  • 1/2 cup dark corn syrup
  • 2 teaspoons pure vanilla extract
  • 1 large egg, lightly beaten
  • Sanding sugar, for sprinkling
  • Yellow Royal Icing

Directions

  1. Preheat oven to 325 degrees. Whisk together flour, spices, baking soda, and salt.

  2. With an electric mixer on medium speed, beat butter, brown sugar, corn syrup, and vanilla until smooth. Beat in egg. Reduce speed to low. Add flour mixture, and beat until just combined. Turn out dough, and shape into a disk. Wrap in plastic, and refrigerate until cold but not hard, about 30 minutes.

  3. Divide dough in half. Roll out each half between 2 sheets of lightly floured parchment to 1/4 inch thick. Chill in freezer until firm, about 15 minutes. Using a 3-inch bee cutter, cut out shapes. Gather together scraps; reroll, and cut out. Space 1 inch apart on baking sheets lined with parchment.

  4. Bake cookies until firm and pale golden brown, 16 to 18 minutes. Let cool.

  5. Brush water on wings of bees, and immediately sprinkle with sanding sugar, shaking off excess. Decorate bodies with royal icing, and immediately sprinkle icing with sanding sugar, shaking off excess. Let cookies set, at least 2 hours. Cookies can be stored in airtight containers up to 1 week.

Reviews Add a comment

  • Juliacr
    5 OCT, 2011
    These cookies are delicious! I didn't have a bee cutter (who has one, anyway?) so I used the cutters I had on hand and they turned out just fine. Be sure to grease your baking sheets or line them with parchment because they stick even to nonstick sheets. I found these cookies best when rolled out thin and baked until they were light brown around the edges and crisp. I'm making another batch tonight!
    Reply
  • AnnByrd
    4 APR, 2011
    Where can I get Bee cookie cutters?
    Reply
  • mykele
    4 APR, 2011
    Once again the early preheating of the oven even when you will have at least 30 minutes of chill time in the frig. I know I harp on this direction but I do not preheat my oven whenever I enter my kitchen as the MS staff must do. It will usually be on for at least one hour before you put the first batch in to bake. Not much energy saving there. Mykele
    Reply
  • TracyLH
    26 MAY, 2010
    Oops! I looked again at the original article as the photo is larger and my mistake! The top left cookie is darker because it is made with a darker dough, the Cocoa Bee Cookies recipe I mentioned below. Sorry about that!
    Reply
  • TracyLH
    26 MAY, 2010
    The cookies are next to Honey-Lemon Panna Cottas. The top left cookie looks darker due to the royal icing being colored black. The article also had a recipe for Cocoa Bee Cookies.
    Reply
  • revidini
    21 APR, 2010
    the bee cookie cutter is sold on amazon for $1.25!!
    Reply
  • ouhog
    17 APR, 2010
    where do you get a bee cutter?
    Reply
  • mswtb
    13 APR, 2010
    16 comments and not one person saying how the cookie tastes? Has anyone made them, would love to know how they taste before I try to make them! Thanks!
    Reply
  • MS11895878
    9 APR, 2010
    The yellow thing in the dishes look like a flan,which is like a custard
    Reply
  • MS11895878
    9 APR, 2010
    The yellow thing in the dishes look like a flan
    Reply