Let’s talk construction. Iced cookies need to lay flat, have a nice snap and taste buttery all at the same time. Most of the gingerbread cookies we’ve come across either spread too much or end up too dry once firm enough to ice, so we’ve taken our favorite homemade graham recipe and grated in some fresh ginger for the perfect match. Oh snap!
Ginger Graham Cut Outs
1-1/4cupsAll purpose flour162g
1/3cupWhole wheat flour45g
Cream the butter, brown sugar and honey until light and creamy.
Add the flours, salt, ginger and cinnamon and mix until just combined.
Roll between two sheets of parchment paper until quite thin. Place this on a cookie sheet and into the freezer for 15-20 minutes (or several weeks if you're planning ahead).
Peel off the top parchment paper and cut out your cookies. Place these on a parchment-paper lined cookie sheet and bake at 350 F until the side begin to brown. Cool before icing.