These honey cinnamon cut out cookies are my new go-to holiday treat. They're a take on classic gingerbread but with a lighter flavor. Don't worry, they still pack a festive punch!
Prep Time25 minutesmins
Cook Time9 minutesmins
Chill Time5 hourshrs
Total Time5 hourshrs34 minutesmins
Course: Dessert
Cuisine: American
Keyword: Christmas cookies, Honey Cinnamon cut out Cookies
Whisk together the flour, cinnamon, salt and baking soda; set aside.
In an electric mixer, beat the butter and sugar until fluffy, 3 min. Beat in the egg, vanilla and honey. Add the flour mixture and mix until dough forms. Scrape sides and bottom of bowl to completely incorporate.
Halve dough, wrap in plastic wrap and chill 2 hours or overnight.
Heat oven to 350°F. Line baking sheets with parchment.
On a lightly floured surface roll dough to just under ¼ inch thickness. Using 2- to 3-inch ornament cutters, cut shapes. Transfer to baking sheets and bake until cookies are just done, 7 to 9 min.
While cookies are hot use a bamboo skewer to make holes in the top of each ornament for hanging (if desired). Cool on pans.
Fit a pastry bag with a #3 plain tip and fill with Royal Icing. Decorate cookies with icing, crystal sugar and sprinkles.
Allow icing to set about 3 hours before storing.
Notes
Storage: Keep in an airtight container for up to 3 days.