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Honey-Gingerbread Cookie Dough


This recipe for honey-gingerbread cookie dough from the December 2007 issue of Martha Stewart Living is used to make Television's Gingerbread Town-Square Cake of 2007.

  • Yield: Makes enough for about 2 dozen townhouse cookies

Photography: Sang An

Source: The Martha Stewart Show, December Holiday 2007


  • 5 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon freshly grated nutmeg
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup honey
  • 1/2 cup unsulfured molasses


  1. Whisk together flour, baking soda, salt, and spices in a medium bowl.

  2. Beat butter and sugar in the bowl of an electric mixer fitted with the paddle attachment at medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic wrap. Refrigerate at least 1 hour before using.

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