Baked Gingerbread Cookies

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  In a bowl whisk in flours, cinnamon, ginger, clove and baking soda. Add the salt and whisk together.

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  Ingredients

  • 3/4 Cup all-purpose flour

  • 1 Cup cake flour

  • 1 1/2 Tablespoon cake flour

  • 1/2 Teaspoon ground cinnamon

  • 1 1/2 Teaspoon ginger

  • 1/8 Teaspoon ground cloves

  • 1/2 Teaspoon kosher salt

  • 1/2 Cup whole wheat flour

• 2

  In a separate bowl combine both sugars with a fork and stir in honey.

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  Ingredients

  • 1/4 Cup granulated sugar

  • 2 1/4 Teaspoon granulated sugar

  • 1 Teaspoon honey

  • 1/3 Cup brown sugar

• 3

  Place butter in the bowl of a stand mixer fitted with a paddle attachment. Turn to medium low speed and cream butter until it is smooth. Add the sugar mixture and mix for about 2 minutes, until fluffy.

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  Ingredients

  • 6.2 Ounce unsalted butter

• 4

  Scrape down the sides and bottom of the bowl. Add the dry ingredients in 2 additions, mixing at low speed, after reach addition, just until combine. Scrape the bowl.

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• 5

  Mound the dough in a block and wrap in plastic wrap. Refrigerate wrapped dough for 2 hours or overnight.

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• 6

  Roll out dough to 1/8 inch thickness. Using a cookie cutter, cut cookies.

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• 7

  When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.

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• 8

  Bake the cookies on a parchment paper lined cookie sheet in the Traeger for 13 to 15 minutes.

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• 9

  Dust with powdered sugar just before serving. Enjoy!

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  Ingredients

  • As Needed powdered sugar