“Yum! I remember when I would beg my mom to make this gingerbread dough so us kids could cut them out with our many cookie cutters. I didn’t have ballet class today, due to a snowstorm we are having, so I spent my afternoon in the kitchen with my siblings cutting out cookies, icing them and decorating them.” ~Sarah
• 1/2 cup honey
• 3/4 cup baking molasses
• 2 large eggs
• 3/4 cup butter, softened
• 3-2/3 cups whole-wheat flour
• 1/2 tablespoon ground ginger
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon salt
Vanilla Buttercream Frosting:
• 1 cup butter, softened to room temperature
• 1/3 cup honey
• 1 teaspoon vanilla extract
• Optional toppings: dried cranberries, raisins, and pecans.
1. In a large bowl combine honey, molasses, eggs, and butter until smooth. Set aside.
2. In another large bowl combine flour, ginger, cinnamon, cloves, baking soda, and salt. Add flour mixture to molasses mixture and stir until a stiff dough forms. Wrap dough in plastic wrap and place in freezer to chill 30-45 minutes. Do not chill any longer than 45 minutes.
3. Preheat oven to 350 F. Divide dough into four pieces and roll each piece out to 1/2 in. thickness on a floured surface, cut out dough with cookie cutters and place cookies on parchment-paper lined baking sheets. Bake cookies in preheated oven 11-12 minutes. Cool completely on wire cooling rack.
4. While cookies are cooling prepare icing: With an electric beater beat butter, honey, and vanilla on medium speed until light and fluffy. Refrigerate until ready to use.
5. Ice cookies and sprinkle on desired toppings. Keep cookies refrigerated until ready to serve.
Yield: About 33 cookies (Depending on cookie cutters)
Store in refrigerator up to 3 days.