Ingredients
- cooking spray, flourless
- all purpose flour, 500 g / 1.1 lb; plus extra for dusting3 3/4 cup
- baking soda2 tsp
- ground ginger1 1/2 tsp
- ground allspice1 1/2 tsp
- salt1 tsp
- unsalted butter, 120 g / 4.2 oz; room temperature1 stick
- dark brown sugar, 150 g / 5.3 oz; tightly packed3/4 cup
- honey, 150 g / 5.3 oz1/2 cup
- egg, large2
- royal icing
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 16 steps
Preheat oven to .
Lightly spray cookie sheets with cooking spray or line with parchment paper.
Sift together the flour, baking soda, ginger, allspice, and salt. Set aside.
In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and honey on medium speed, about 2 minutes.
Add the eggs and mix until smooth and light, another 2–3 minutes.
Add the sifted dry ingredients and mix on low until the dough is evenly mixed.
Turn the dough out on a lightly-floured work surface.
Pat into an even disk.
Cover with plastic wrap and chill until firm, about 20–30 minutes.
Roll out the dough to a thickness.
Use cookie cutters to cut out cookies.
Transfer cookies to prepared cookie sheets, spacing them about an inch apart.
Bake the cookie until they are firm, about 10–14 minutes, depending on size.
Transfer the cookies to wire racks and let cool completely before decorating, if desired.
Bake the remaining dough in batches, as directed.
Frost with royal icing.
