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

Ready.
Set.
Make.

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Ingredients

  • 1 cup butter, softened
  • ¾ cup packed brown sugar
  • ¾ cup Billy Bee® Honey
  • 1 egg
  • 2 tsp Club House® Imitation French Vanilla extract
  • 3 cups Robin Hood® All Purpose Original Flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp Club House® Ground Ginger
  • 1 tsp Club House® Ground Cinnamon
  • ½ tsp McCormick® Gourmet Cardamom
  • ¼ tsp Club House® Ground Nutmeg
  • ¼ tsp salt
  • Decorations
  • 1 pkg Cake Mate® Cookie Icing
  • Cake Mate® Rainbow Round Décors
  • Cake Mate® Chocolate Décors

Serving Size: about 50 cookies

Directions

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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