Heather Bertinetti sweetens up traditional gingerbread with honey.
Honey Gingerbread Cookie Recipe
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1/2 cup molasses
1 cup honey
Powdered sugar, to garnishIn a large mixing bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
In a stand mixer fitted with a paddle attachment, beat the butter and sugar together on low speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, incorporating them completely between each addition (stop the mixer and scrape the bottom and sides of the bowl between each addition as well). Add the molasses and honey and mix until fully incorporated.
Turn the mixer to its lowest speed and add the reserved dry ingredients. Mix everything together until the dough forms into a ball. Spread the dough out onto a large sheet of plastic wrap, press flat into a dish about 1-inch thick and wrap tightly. Refrigerate the dough until firm, at least 2 hours and preferably overnight.
When you’re ready to bake the cookies, preheat an oven to 350ºF and prepare two baking sheets by lining them with parchment paper.
Lightly flour a large work surface. Roll the chilled dough out to 1/4-inch thick. Cut the cookies out with whatever cutter you desire. Arrange the cookies on the prepared baking sheets, leaving about 1-inch between each cookie (the dough scraps can be gathered together and rolled out again up to two more times). Bake the cookies until pale golden brown around the edges, 7 to 8 minutes. Let the cookies cool for about 5 minutes on the baking sheet before transferring them to a cooling screen to cool completely.
Dust the cooled cookies with powdered sugar and serve.
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