GINGERBREAD COOKIES WITH HONEY INSTEAD OF MOLASSES RECIPES
HONEY-GINGERBREAD COOKIES RECIPE | MARTHA STEWART
These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. If you are making the Gingerbread Town-Square Cake, you can use this template to trace and cut out the different townhouse shapes.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men
Number Of Ingredients 13
Steps:
- Whisk together flour, baking soda, salt, and spices in a medium bowl.
- Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
- Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes.
- Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
- Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
- Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight).
EASY GINGERBREAD COOKIES RECIPE WITHOUT MOLASSES – MELANIE ...
This gingerbread cookies recipe is very easy, uses common ingredients and is molasses-free!
Provided by MelanieCooks.com
Categories Cookies
Total Time 32 minutes
Prep Time 20 minutes
Cook Time 12 minutes
Yield 2
Number Of Ingredients 13
Steps:
- In a bowl, mix flour, ginger, cinnamon, nutmeg, baking soda and salt.
- In another large bowl, mix butter and brown sugar until well combined. Mix in the honey, egg and vanilla.
- Add the flour mixture to the liquid mixture and mix until combined.
- Shape the dough into a rectangle and wrap it in a plastic wrap. Refrigerate for at least 2 hours or overnight (or up to a week).
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured surface until it's 1/8-inch thick.
- Cut out the gingerbread cookies using the cookie cutters.
- Put the cookies on a baking sheet and bake for 12 minutes.
- Remove the gingerbread cookies from the oven and sprinkle with white sugar or decorate with icing of your choice.
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