Gingerbread

Directions

1. Preheat the oven to 375°F. Lightly spray baking sheets with cooking spray or line them with parchment paper. Sift together the flour, baking soda, ginger, allspice, and salt and set aside.
2. In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and honey on medium speed, scraping the sides of the bowl occasionally, until smooth, about 2 minutes. Add the eggs and mix until smooth and light, another 2 to 3 minutes. Add the sifted dry ingredients and mix on low speed just until the dough is evenly mixed. Form the dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
3. On a floured surface, roll out a portion of the dough into a rectangle about 1/4-inch thick, reserving the remainder in the refrigerator. Use cookies cutters or a gingerbread house template to cut the dough into shapes and transfer to the prepared baking sheets.
4. Bake until golden around the edges, 12 to 14 minutes. Remove from the oven and place the pan on a cooling rack. After 10 minutes, run a spatula under the pieces to free them from the baking sheets. Allow the pieces to finish cooling completely on the baking sheets before decorating or assembling.