Ingredients (makes about 24 cookies):

  • 3 cups all-purpose flour

  • 1/2 tsp baking soda

  • 1/4 tsp baking powder

  • 1 tbsp ground ginger

  • 1 tbsp ground cinnamon

  • 1/2 tsp ground cloves

  • 1/2 tsp ground nutmeg

  • 1/2 tsp salt

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened

  • 3/4 cup dark brown sugar, packed

  • 1 large egg

  • 1 cup honey

For Decoration:

  • Icing (store-bought or homemade)

  • Assorted candies (optional)

Instructions:

  1. Prepare the Dough:
    In a large bowl, sift together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.

  2. Cream Butter and Sugar:
    In another bowl, use an electric mixer to beat the butter and brown sugar together until light and fluffy (about 2-3 minutes). Add the egg and honey, mixing until well combined.

  3. Combine and Chill:
    Gradually add the dry ingredients to the wet ingredients, mixing on low until a dough forms. Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour (or up to overnight).

  4. Roll and Cut:
    Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use a gingerbread man cookie cutter to cut out shapes and place them on a parchment-lined baking sheet.

  5. Bake:
    Bake for 8-10 minutes, or until the edges are just beginning to brown. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

  6. Decorate:
    Once cool, decorate the cookies with icing and candies as desired. Let the icing set before serving or storing.

Enjoy these honey-sweetened gingerbread cookies!