Honey & Spice Gingerbread Cookies
At Beyond Honey, we have a wide range of infusions fit for every type of occasion! Stuck with what to do with your Beyond Honey?
Wanting to find more creative ways to share our Honey Infusions with friends & family?
Try this Cinnamon Infused Honey & Spice Gingerbread recipe for the festive season!
We are sure Santa will approve of these cookies!
5 1/2 cups all-purpose flour, plus more for surface and parchment1
1/2 teaspoons salt
1 teaspoon baking soda
4 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
2 sticks unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup Beyond Honey Cinnamon Infusion
1/2 cup unsulfured molasses
Fine sanding sugar
Whisk together flour, salt, baking soda, and spices in a large bowl. Beat together butter and granulated sugar with a mixer until pale and fluffy. Beat in eggs, 1 at a time, then honey and molasses. Reduce speed to low, and gradually add flour mixture until well combined. Divide dough into thirds, and wrap each in plastic wrap. Refrigerate until firm but still pliable, about 1 hour.
Preheat oven to 350 degrees. Working with a third of the dough at a time, roll the dough out to 1/4-inch thickness on generously floured parchment. Brush off excess flour, transfer the dough on parchment to a baking sheet, and freeze until firm, about 15 minutes. Cut into shapes with cookie cutters, rerolling scraps as needed. Transfer cookies to parchment-lined baking sheets, and freeze until firm, about 15 minutes. Bake until edges turns golden, about 15 minutes, rotating once and firmly rapping baking sheet halfway through baking to flatten any bubbles in cookies. Let cookies cool completely on baking sheets set on wire racks.
Place icing in a pastry bag fitted with a small plain round tip. Pipe outlines and details on cookies. Immediately sprinkle with sanding sugar, and tap off excess. Let set completely, uncovered, at room temperature, at least 4 hours or (ideally) overnight.