Honey-Gingerbread Cookies

• 5 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 4 teaspoons ground ginger
• 4 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 teaspoon freshly grated nutmeg
• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 cup honey
• 1/2 cup unsulphured molasses

1. Whisk together flour, baking soda, salt, and spices in a medium bowl.
2. 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 molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and and wrap each in plastic. Refrigerate for 1 hour.
3. Preheat oven to 350 degrees. On a floured piece of parchment, roll dough to 1/4 inch thick. Slide dough and parchment onto baking sheets, and freeze for 15 minutes. (This makes the dough much easier to work with).
4. Add a little flour to your cookie cutters and cut out desired shapes. Be sure to clean off the edges of the cutter after each application. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
5. 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.
6. Let cookies stand at room temperature until set, at least 2 hours or overnight.

flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, nutmeg, unsalted butter, sugar, eggs, honey, unsulphured molasses

Taken from www.food.com/recipe/honey-gingerbread-cookies-272268 (may not work)