Cookie artist Teri Pringle Wood makes some of the most beautiful cookies you can imagine (see Lee Juillerat’s story “Tulelake’s Cookie Queen”). And she shares her secret recipe for Honey Gingerbread Cookies.
Recipe courtesy of Teri Pringle Wood, aka the “Cookie Queen”
Honey Gingerbread Cookies Recipe
1 cup butter
1 1/2 cup granulated sugar
2 cups good quality honey
With burner on medium-low heat, melt the butter in a medium-size saucepan. Add the sugar and stir until mostly dissolved, pour in honey, stir and heat until very hot and mixture is smooth (Do not boil). Remove from burner.
In a separate bowl, sift together:
2 teaspoons baking powder
4 teaspoons ginger
4 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon salt
Depending on color desired add cocoa powder up to 1/3 cup.
Add to warm butter mixture and stir until well combined. Set aside to cool to room temperature.
Transfer to electric mixing bowl and add:
Mix until combined
5 cups (1200 gr.) all-purpose flour
When all flour is absorbed divide dough in half and wrap in several layers of plastic wrap.
Store in a cool place for at least 24 hours or up to a week in the refrigerator. If the dough is refrigerated you will need to bring it to room temperature to continue. Pre-heat oven to 375 degrees.
When you get ready to roll and bake, spread out a good amount of flour on the working surface. Unwrap dough and knead flour into dough until the dough is very smooth, pliable and not sticky. Roll out to 1/4″ for most small cookies. I roll a little thicker for larger cookies. Bake 6 minutes, check to see if you have any bubbles , if you do gently smooth with a spat. and continue to bake until done. Total baking time about 9 minutes for medium and up to 14 minutes for a large. Remove to rack, brush with Egg Wash and cool.
1 teaspoon of water mixed with 1 egg.