Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Honey-Gingerbread Cookie Dough 3.9 (15) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 15, 2020 Print Rate It Share Share Tweet Pin Email Photo: Sang An Yield: 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. Ingredients 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 Directions Whisk together flour, baking soda, salt, and spices in a medium bowl. 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. Rate it Print