¾ c. honey
1 Eggland’s Best egg, beaten
5 Tbsp. Country Cream butter
5 c.+2 Tbsp. all-purpose flour
½ c. white or brown sugar
1 tsp. baking soda
2 Tbsp. water
2 Tbsp. Daisy sour cream, optional
1-1½ tsp. gingerbread spice (or substitute pumpkin pie spice or cinnamon)

For Chocolate Glaze (optional):
1½ c. powdered sugar
3-4 Tbsp. Longmont Dairy milk
¹⁄₃ c. cocoa powder
1 tsp. vanilla extract

Put honey into a small pan and heat to nearly boiling. Stir in butter, sugar, water, and gingerbread spice. Remove from heat and cool completely.

When cool, add beaten egg, flour and baking soda. Knead everything together. If the dough is too dry, add 2-3 tablespoons sour cream.

Form a smooth, dense dough ball. Let rest for 20 minutes, if desired. Roll out the dough to approximately ¼-¹⁄₃” thickness. Thicker cookies tend to be softer. Cut dough into desired shapes with a cookie cutter and transfer to a baking tray lined with parchment paper.

Brush cookies with a bit of water and bake for 11-15 minutes at 350°F. Thicker cookies will require the longer baking time. Leave cookies on a cooling rack for at least 15 mins before decorating or serving.

Chocolate Glaze (optional):
Sift powdered sugar with cocoa powder. Gradually whisk in milk and vanilla extract until it is the desired consistency. A thicker glaze will stick better to the cookies. Spoon glaze over cookies and set aside to firm up.