• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1/2cup (1 stick) butter, softened
  • 1-1/4cups honey
  • 1cup packed light brown sugar
  • 1egg, separated
  • 5-1/2cups self-rising flour
  • 1teaspoon ground ginger
  • 1teaspoon ground cinnamon
  • 1/2cup milk
  • Prepared colored icings, sprinkles and small candy canes


  • Beat butter, honey, brown sugar and egg yolk in large bowl at medium speed of electric mixer until light and fluffy.
  • Combine flour, ginger and cinnamon in small bowl.
  • Add alternately with milk to butter mixture; beat just until combined.
  • Wrap in plastic wrap; refrigerate 30 minutes.
  • Preheat oven to 350°F. Grease cookie sheets.
  • Roll dough on lightly floured surface to 1/4-inch thickness.
  • Cut dough using 3-1/2-inch boot-shaped cookie cutter.*
  • Place cutouts 2 inches apart on prepared cookie sheets.
  • *If you don't have a boot-shaped cookie cutter, make a pattern using clean, lightweight cardboard or poster board. Using the photo as a guide, draw the pattern on the cardboard. Cut out the pattern piece and lightly spray one side with nonstick cooking spray. Place the pattern piece, sprayed side down, on the rolled-out dough; cut around it with a sharp knife. Reuse the pattern piece to make as many cutouts as needed.

Categories: Christmas  Cookies  Oven 
© 2006-2017 BakeSpace, Inc. All Rights Reserved