4.0 – 1 reviews • Dessert
Level: |
Intermediate |
Total: |
6 hr |
Active: |
1 hr |
Yield: |
About 18 cookies |
Ingredients
- 1 1/2 cups graham flour
- 3/4 cup all-purpose flour, plus more for dusting
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 6 tablespoons unsalted butter, at room temperature
- 2/3 cup packed light brown sugar
- 1/4 cup honey
- 1/4 cup water
- Cooking spray
- Royal icing, for decorating
- Gel food coloring (optional)
Instructions
- Whisk both flours, the ginger, cinnamon, salt, allspice, baking powder and baking soda in a medium bowl. Beat the butter, brown sugar and honey in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the water until the mixture is smooth and shiny, 2 to 3 minutes. Reduce the mixer speed to low and beat in the flour mixture. Divide the dough between 2 sheets of plastic wrap; pat into disks. Wrap and refrigerate until firm, at least 4 hours or preferably overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Coat 2 baking sheets with cooking spray. Working with one piece at a time, roll out the dough on a floured surface until 1/8 inch thick. Cut out cookies using a 4-inch gingerbread-person cookie cutter. Arrange 1 inch apart on the prepared pans; refrigerate until firm, 10 to 20 minutes. (If the dough is too soft, refrigerate 15 minutes.) Reroll the scraps and cut out more cookies; refrigerate.
- Bake, switching the pans halfway through, until the cookies are firm and slightly browned, 10 to 15 minutes. Let cool completely on the pans.
- Decorate the cookies with royal icing (tint with food coloring, if desired). Let set, about 1 hour.
Nutrition Facts
Serving Size |
1 of 18 servings |
Calories |
137 |
Total Fat |
5 g |
Saturated Fat |
3 g |
Carbohydrates |
23 g |
Dietary Fiber |
1 g |
Sugar |
12 g |
Protein |
2 g |
Cholesterol |
10 mg |
Sodium |
86 mg |