Gingerbread cookies get their classic flavour from molasses. I also like to use honey to naturally sweeten my goodies so I feel better about eating them.
In the bowl of a stand mixer, or with a hand mixer, beat honey, molasses and butter until well combined, scraping the bowl a few times if needed. Add in egg, vanilla, salt and spices, mix well. Mix in flour until well combined.
It will still be a little sticky but scoop it into a container and chill for 30-60 minutes (If it ends up in fridge overnight, you may need to let it sit on counter a bit to warm up as it may be too firm…)
Preheat oven to 350F.
Divide dough in half and roll dough out on a floured surface to ¼-inch thickness. Cut out your desired shapes, transfer to cookie sheets lined with parchment or silpats. Re-roll scraps and cut out some more!
Bake for 8 minutes, turn trays around, and bake another 5 minutes; its hard to see if the edges are browned.
Cool, decorate to your hearts content, and enjoy!
Notes
*If you have strong blackstrap molasses, you may want to sub the ¼ cup molasses for 2 tablespoon honey and 2 tablespoon molasses unless your family loves strong molasses flavour.
Makes 4 half sheet pans of cookies, depending on cookie size.