No holiday season is complete until the holiday cookies are served, and this gingerbread cookies recipe does not disappoint in taste.

It includes our favorite holiday baking ingredients - ginger, cinnamon, nutmeg, and honey of course. Pure, raw & unfiltered honey is an all-natural sweetener with nutrients. While we encourage you to #choosereal with honey swaps for processed sugar, we also recognize some recipes still call for processed sugar, including this one.

Yield 12-24 cookies, depending on desired size
Prep Time 1 hour & 30 minutes
Total Time 1 hour & 42 minutes

Ingredients

• 5 1/2 cups all-purpose flour, plus more for dusting
• 1 tsp baking soda
• 1 1/2 tsp salt
• 4 tsp ground ginger
• 4 tsp ground cinnamon
• 1 1/2 tsp ground cloves
• 1 tsp freshly grated nutmeg
• 2 sticks (16 tablespoons) unsalted butter, room temperature
• 2 large eggs
• 1 cup Nature Nate’s pure honey
• 1/2 cup unsulfured molasses
• 1 cup granulated sugar
• Royal Icing

Directions

Whisk together flour, baking soda, salt, and spices in a medium bowl. 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 honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined.

Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.

Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes. Cut out desired shapes. Bake cookies for 12 minutes. Let cool on sheets on wire racks. Once cooled, pipe with royal icing.