In a medium bowl, whisk the flour with the salt and spices. Set aside.
3 cups all purpose flour, ½ teaspoon kosher salt, 1 tablespoon ground ginger, 2 teaspoon ground cinnamon, 1 teaspoon allspice, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg
In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and dark brown sugar together until light and fluffy.
1 cup dark brown sugar, 2 sticks unsalted butter
Stop the mixer and add your egg and honey. Beat together on medium-low speed.
1 large egg, 6 tablespoons honey
Stop the mixer once more and pour in your dry ingredients. Use a rubber spatula to fold the mixture until it is just combined.
Take the gingerbread cookie dough out of the bowl. Wrap in plastic wrap and chill for at least 1 hour. This will make it easier to roll out your dough and for the cookies to keep their shape in the oven!
Preheat your oven to 350°F/175°C and line 2 baking trays with parchment paper.
Roll out half of the dough on a lightly floured surface until they're a quarter of an inch thick. Use floured cookie cutters to cut out the cookies. Place the cookies on your trays, keeping them an inch and a half apart and bake for 10-12 minutes, until golden brown. Reroll the scraps and cut out the rest of the cookies, then repeat with the other half of the chilled dough.
Let the cookies cool completely before decorating the cookies.
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Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘Metric’ above ingredients for the metric grams. I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.Butter: I use European style butter in my recipes. This will make your finished bake much creamier and richer.
Dark Brown Sugar: to give the cookies this dark brown color I recommend using dark brown sugar and not light brown sugar. This is also going to give them a richer taste.
Storage: keep in an airtight container at room temperature for 4 days. Serving Size: the number of cookies in this recipe is a ballpark figure. It all depends on the size of your cookie cutter!