A classic Christmas cookie recipe for gingerbread. Easy to make, perfect for decorating and super delicious. Dough requires chilling, so plan ahead!
In the bowl of a stand mixer fitted with a paddle attachment beat together the butter and sugar on low speed until creamy and fluffy (2 minutes). Add the honey and molasses and mix until fully incorporated.
Divide the dough into two equal portions, and form them each into a ball. Place on top of a sheet of plastic wrap, then gently use your hands to flatten each ball into a 2,5-3 cm thick disk, wrap tightly in the plastic wrap, and chill in the refrigerator for at least 2 hours (until firm), or overnight for up to two days before rolling.