- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup honey
- 4 1/2 cups all-purpose flour
- 3/4 teaspoon double-acting baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- Multicolored sugar for garnishing (optional)
In a bowl of a stand mixer, cream the butter and granulated sugar together until very light in color. Add the egg and honey and continue beating until the mixture is light and fluffy.
Sift the flour, baking powder, salt, ginger and cinnamon together and stir into the butter-sugar mixture.
Wrap the cookie dough in wax paper and chill in the refrigerator for 1 hour.
Preheat the oven to 375 degrees F.
Roll out the chilled dough until it is about 1/4-inch thick and cut it with a 3- to 3-1/2 inch cookie cutter. Place the cookies on a lightly greased baking sheet and sprinkle them with multicolored sugar.
Bake for about 12 minutes, or until the cookies are golden.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
211 calories; 8g total fat; 30mg cholesterol; 68mg sodium; 32g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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