No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Honey-Spice Gingerbread Cookies

The cookie cutters for these cookies are available at downtowndough.com (from $5.50 each). To make the Woodlands Gingerbread House, use one batch of this dough to make the walls, and one batch of the Boiled Gingerbread dough to make the roof and chimneys. Get the gingerbread house template here.

  • prep: 1 hour 30 mins
    total time: 6 hours
  • yield: Makes about fifty-eight 3- to 4-inch cookies
Photography: Sang An

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
  • Royal Icing
  • Fine sanding sugar

Cook's Note

Cookies can be stored at room temperature, between layers of parchment in an airtight container, up to 1 week.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Martha Stewart Living, December 2012

Reviews (4)

  • 12 May, 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.

  • 12 May, 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.

  • 20 Dec, 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.

  • 12 Nov, 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.