Adapted (lightly) from the Bouchon Bakery cookbook, by Thomas Keller and Sebastien Rouxel. —Catherine Lamb
1 1/2 tablespoons Cake flour
2 tablespoons Whole wheat flour
Dark brown sugar (lightly packed)
1 1/2 teaspoons
Unsalted butter, at room temperature
In This Recipe
Place the all-purpose flour in a medium bowl and sift in the cake and whole wheat flours. Sift in the baking soda and cinnamon. Add the salt and whisk all together.
Combine both sugars in a small bowl and whisk to break up any lumps. Using a fork, stir in the honey.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Cream the butter on medium-low speed until smooth. Add the sugar mixture and mix for about 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl.
Add the dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined. Scrape the bottom of the bowl.
Unwrap the dough and place it between two pieces of parchment paper. With a rolling pin, pound the top of the dough, working from left to right, to begin to flatten it, then turn the dough 90 degrees and repeat. (This will help prevent the dough from cracking as it's rolled.) Roll out to just under 1/8 inch thick. If the dough has softened, slide it (in the parchment) onto the back of a sheet pan and refrigerate until firm.
Bake the cookies until golden brown, 13 to 15 minutes, reversing the positions of the pans halfway through baking. Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.
Cookies can be stored in a covered container for up to 3 days.