Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (170g) raw honey
  • 1/4 cup (60ml) dark molasses
  • 1 large egg (50g)
  • 3 cups (375g) all-purpose flour
  • 1 tbsp (8g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/2 tsp (1g) ground cloves
  • 1/2 tsp (3g) salt
  • 1 tsp (5g) baking soda

Instructions:

  1. Beat the softened butter, honey, and molasses in a large bowl until the mixture is smooth and velvety.
  2. Add the egg and beat on medium speed until fully incorporated.
  3. In a separate bowl, whisk together flour, cinnamon, ginger, cloves, salt, and baking soda. Gradually fold the dry ingredients into the wet mixture.
  4. Knead the dough briefly until smooth, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
  5. Preheat oven to 350°F (175°C). On a floured surface, roll the chilled dough to 1/4 inch (6mm) thickness.
  6. Use a heart-shaped cookie cutter to stamp out 10 large hearts.