Honey-Gingerbread Cookie Dough

Photo: Sang An
2 dozen townhouse cookies

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.


  • 5 ½ cups all-purpose flour, plus more for dusting

  • 1 teaspoon baking soda

  • 1 ½ teaspoons salt

  • 4 teaspoons ground ginger

  • 4 teaspoons ground cinnamon

  • 1 ½ 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

  • ½ 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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