1/2tspground star aniseI absolutely love using this spice, it's magical ;- )
1tspbaking powderOMIT if stamping on cookies or use 1/2 tsp instead
2eggs
1cuproom temperature butterunsalted butter
1/2cupgranulated sugar
1/2cupbrown sugar
1/2cuphoney
1/2cupmolasses
Lemon Butter Glaze
2 1/2cupspowdered sugarsifted
Strained juice of one lemon
1/2cupunsalted butter
water as needed to thin the glaze
1/2tspvanilla extractoptional
Instructions
Gingerbread Cookie Dough
In a medium bowl whisk together flour, spices, set aside cream butter with sugars until mixture is light and fluffy.Gradually add eggs, honey and molasses and mix until smooth. On low speed, gradually add flour mixture to the butter mixture and mix until two are well combined. Turn the dough onto a work surface and give it a little knead so it comes completely together. Chill overnight. Bake at 350F for 9-12 minutes, depends on the size of the cookies. When using small pieces for your gingerbread centerpieces, you need to watch them carefully as they bake, they will be done in less time. Thicker the cookie more time needed to bake them, .I usually bake small pieces on the same baking sheet and large pieces on the another sheet.Cool the cookies completely before decorating.
Lemon Butter Glaze
Melt the butter, add lemon juice, pour into a large bowl with powdered sugar. Whisk until smooth, add vanilla as desired. Use water if you need to thin it down. Pour over the cooled cake. Glaze as it cool thickens, you can also microwave it for 5-10 seconds to restore the consistency.