Ingredients
- 5 1/2 cup all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- 1 1/2 teaspoon salt
- 4 teaspoon ground ginger
- 4 teaspoon ground cinnamon
- 1 1/2 teaspoon ground cloves
- 1 teaspoon freshly grated nutmeg
- 2 stick (16 tablespoons) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 cup large eggs
- 1 cup honey
- 1/2 cup unsulfured molasses
Preparation
Baking 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).
Cookies can be stored between layers of parchment in airtight containers for up to 1 week.
