Cinnamon-Ginger Easter Cookies

This is a rather tasty rolled cookie recipe. I used a dove cookie cutter and a butterfly cookie cutter when the dough was ready!

Ingredients:

2 1/2 cups flour
1 tsp cinnamon
1/2 tsp ginger (optional)
1/2 tsp baking power
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter
1/2 liquid honey
1/3 cup granulated sugar
1 egg
colored sugar or sprinkles

Materials:

Medium bowl
Large bowl
Electric mixer or fork
Rolling pin
Cookie cutters cookie sheet

Directions:

1. Stir together flour, cinnamon, ginger, baking power, baking soda, and salt in a medium bowl. Set it aside. 

2. In a large bowl, cream together butter, honey, and sugar until smooth.

3. Beat in the egg.

4. Stir in flour mixture, mixing well. Cover and refrigerate dough for 1 1/2 hours or until firm enough to roll and cut. 

5. Preheat the oven to 350 degrees.

6. Roll on the dough on a well-floured surface, about one third of the dough at a time. Cut into desired shapes using floured cookie cutters.

7. Place on a lightly greased cookie sheet. Bake for 8 to 10 minutes until lightly browned and firm to the touch.

This recipe makes 3 - 4 dozen cookies. 

Note: You can decorate these with colored sugar or sprinkles before baking, or, when cool, cover with icing and then decorate.