Makes enough for 1 gingerbread house or about 3 dozen cookies, depending on size
This is a very mild gingerbread dough, great for kids and those who don’t typically love molasses-heavy gingerbread. You can use this recipe to make a decorated house or any shape cookie you like.
Ingredients
- Flourless cooking spray
- 3 3/4 cups all-purpose flour, plus extra for dusting
- 2 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground allspice
- 1 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 3/4 cup tightly packed dark brown sugar
- 1/2 cup honey
- 2 large eggs
Directions
- Preheat the oven to 375°F. Lightly spray baking sheets with cooking spray or line them with parchment paper. Sift together the flour, baking soda, ginger, allspice, and salt and set aside.
- In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and honey on medium speed, scraping the sides of the bowl occasionally, until smooth, about 2 minutes. Add the eggs and mix until smooth and light, another 2 to 3 minutes. Add the sifted dry ingredients and mix on low speed just until the dough is evenly mixed. Form the dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
- On a floured surface, roll out a portion of the dough into a rectangle about 1/4-inch thick, reserving the remainder in the refrigerator. Use cookies cutters or a gingerbread house template to cut the dough into shapes and transfer to the prepared baking sheets.
- Bake until golden around the edges, 12 to 14 minutes. Remove from the oven and place the pan on a cooling rack. After 10 minutes, run a spatula under the pieces to free them from the baking sheets. Allow the pieces to finish cooling completely on the baking sheets before decorating or assembling.
any replacement of eggs?