Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Honey-Gingerbread Cookies 2.9 (54) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 18, 2020 Print Rate It Share Share Tweet Pin Email Yield: Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. If you are making the Gingerbread Town-Square Cake, you can use this template to trace and cut out the different townhouse shapes. 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 (16 tablespoons) unsalted butter, room temperature 1 cup granulated sugar 2 large eggs 1 cup honey ½ cup unsulfured molasses Royal Icing for Gingerbread Cookies Directions Whisk together flour, baking soda, salt, and spices in a medium bowl. Beat butter and sugar with a mixer on 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. Refrigerate for 1 hour. Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes. Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes. Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks. Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight). Cook's Notes Cookies can be stored between layers of parchment in airtight containers for up to 1 week. Rate it Print