Perfect Gingerbread Cookies

Add honey, molasses, brown sugar and butter to a small pot. Bring to a boil and simmer until sugar has dissolved, 5–10 minutes. Cool for 15 minutes.

Into a large bowl sift together flour, gingerbread spice mix and baking soda. Stir in the cooled honey mixture until a sticky dough forms. Wrap in foil and refrigerate at least 2 hours and up to overnight.

When ready to bake, preheat the oven to 320°F. Roll out the dough on a floured surface to about 1/5 inch thick and cut out cookies. Bake in the preheated oven for 10–15 minutes. Cool on a wire rack before decorating and storing in cookie jars.

Note: See my TK recipe box or the related blog post link for my homemade gingerbread spice mix.