Honey Gingerbread Cookies
5 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoons freshly grated nutmeg
2 sticks (16 tablespoons) unsalted butter at room temperature
1 cup granulated sugar
2 large eggs
1 cup honey
1/2 cup unsulfured molasses
1. Whisk together the flour, baking soda, salt, and spices in a medium bowl.
2. Beat the 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 the honey and molasses. Reduce speed to low. Gradually add the flour mixture and beat until just combined. Divide the dough into 3 portions and wrap each in plastic. Refrigerate for 1 hour.
3. Preheat the oven to 350 degrees. On a generously floured piece of parchment, roll the dough to a scant 1/4-inch thick. Brush off the excess flour. Slide the dough and parchment onto a baking sheet and freeze for 15 minutes.
4. Cut out desired shapes. Transfer to parchment-lined baking sheets and freeze for 15 minutes.
5. Bake cookies for 6 minutes. Remove the baking sheets from the oven and tap them firmly on a counter to flatten the cookies. Return to oven, rotating the sheets, and bake until crisp but not darkened; 6-8 minutes. Let the cookies cool on the baking sheets on wire racks.
6. Spoon the icing into a pastry bag fitted with a very small plain round tip. Pipe designs on the cookies. Let the cookies stand at room temperature until set; at least 2 hours, but preferably overnight. Cookies can be stored between layers of parchment in airtight containers for up to 1 week.