Cream the butter + sugars

In a large mixer bowl, cream the softened butter, brown sugar, honey, and molasses until smooth and fluffy.

Add the eggs + spices

Mix in the eggs, ginger, cinnamon, allspice, baking soda, and flour.

Start on low speed and scrape the bowl as needed until everything is fully combined (about 1–2 minutes).

Chill the dough

Cover and refrigerate for 2 hours.

Tip: To speed cooling, divide the dough into 2–3 sections, flatten each into a 1–inch thick slab inside a zip-top bag, and chill.

Take out one slab at a time when you're ready to roll.

Preheat the oven

Heat your oven to 350°F and line baking sheets with parchment paper.

Roll + cut the cookies

On a lightly floured surface, roll one portion of dough at a time to ¼-inch thickness.

Use 3-inch cookie cutters and place cookies 1 inch apart on prepared sheets.

Bake

Bake for 10 minutes, or until the edges are lightly golden.

Cool completely before decorating.

🍬 Royal Icing for Gingerbread Cookies

Make the icing

In a small mixer bowl, beat the egg whites + powdered sugar on low speed.

Add milk, a tiny bit at a time, until it reaches your desired piping consistency.

Add natural food coloring if you want colorful designs.

Decorate!

Pipe, outline, swirl, dip — have fun with it!

The icing dries firm, making these cookies perfect for gifting or packaging.