• Preparation Time 30 minutes + 1 hour refrigeration
  • Baking Time 10 minutes
  • Makes about 50 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup butter, softened
  • ¾ cup packed brown sugar
  • ¾ cup honey
  • 1 egg
  • 2 tsp French vanilla extract
  • 3 cups Robin Hood® All Purpose Original Flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp cardamom
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • decorations
  • 1 pkg cookie icing
  • rainbow round décors
  • chocolate décors

Serving Size: about 50 cookies


Serving Size: about 50 cookies

  • Cream butter and sugar in a large bowl of an electric mixer until well combined. Beat in honey, egg and french vanilla extract, scraping down the bowl if necessary.
  • Combine flour, baking powder, baking soda, spices and salt in a separate bowl. Add flour mixture to butter mixture and beat until dough is formed. Cover with plastic wrap and refrigerate for 1 hour or overnight.
  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • Divide dough into 4 pieces. Roll one piece of dough on a lightly floured surface about ¼” (5 mm) thick. Cut out shapes with desired cookie cutters. Place on prepared baking sheets about 1” (2.5 cm) apart. Continue with remaining dough. Gather scraps together and reroll.
  • Bake in preheated oven, 8-10 minutes. Cool on wire cooling rack. Decorate as desired.


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