Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Honey-Spice Gingerbread Cookies 3.3 (50) 4 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 19, 2020 Rate PRINT Share Close Photo: Sang An Prep Time: 1 hr 30 mins Total Time: 6 hrs Yield: 58 - 4-inch cookies The cookie cutters for these cookies are available at downtowndough.com. 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. Ingredients 5 ½ cups all-purpose flour, plus more for surface and parchment 1 ½ teaspoons salt 1 teaspoon baking soda 4 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon freshly grated nutmeg ½ teaspoon ground cloves 2 sticks unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 cup honey ½ cup unsulfured molasses Martha's Favorite Royal Icing Fine sanding sugar Directions 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. 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. 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. Originally appeared: Martha Stewart Living, December 2012 Rate It PRINT