Gingerbread Cookies

In a large bowl, add flour, baking soda, salt, ginger, cinnamon, coriander, nutmeg and pepper. Whisk to combine.

In the bowl of an electric mixer, combine softened butter and sugar. Beat on low until fluffy. Add eggs one at a time to butter-sugar mixture. Mix on low until just combined. Add honey and molasses and beat on low until combined.

Add the flour mixture to the wet mixture in three batches with the mixer on low. Stop the mixer between batches to make sure that all the ingredients are incorporated.

Once the dough is mixed, form into a ball and wrap in plastic wrap. Refrigerate overnight (the dough will be extremely sticky otherwise).

After the dough has been in the fridge overnight, take it out of the fridge and divide it in half. Place one half back in the fridge and use the remaining half to begin cutting out cookies.

Preheat oven to 350ºF and prepare at least two baking sheets.

Roll out your dough until it is about 1/4 inch thick. Using desired cookie cutters, begin cutting out the shapes of the cookies and placing them on a baking sheet. (I was able to fit about 12 cookies per baking sheet.) Once you have filled a baking sheet, bring the scraps of dough back together to form a ball and put it in the freezer to set again before reusing.

Bake the cookies for 10 minutes, rotating half way through. Once baked, remove from the oven and allow to cool for a few minutes before transferring to a wire rack to cool fully.

Repeat the process of rolling out the dough, cutting out the cookies, re-setting the dough and baking until all remaining dough is used. I made 5 dozen cookies with this process.

Serve as desired or share with friends!