Name: Christmas Gingerbread Cookies
Total time: 15 min
Yield: 10 servings
Ingredients: 400 g all-purpose wheat flour; 120 g powdered sugar; 120 g liquid honey; 80 g butter at room temperature; 2 pcs eggs for the dough; 2 teaspoons gingerbread spice; 1 teaspoon baking powder or baking soda; 1 pinch of salt; 1 tablespoon cocoa for darker gingerbread (optional); 1 egg for brushing (optional)

Christmas Gingerbread Cookies

Soft and fragrant Christmas gingerbread cookies from a simple honey dough that you can make even on your first try. No needless complexity, just a few common ingredients, quick rolling, cutting out, and baking. The perfect cookies when you want classic gingerbread “made easy,” stress-free, yet so good they disappear before they fully rest.

⏱ 15 min● easy♨ 10 servings

Step by step

Instructions

0 z 8

1Step 1In a bowl, mix the flour, powdered sugar, gingerbread spice, baking powder (or soda), a pinch of salt, and cocoa if using. Stir the dry ingredients so the spice and leavening are evenly distributed and no lumps form in the dough.
2Step 2Add the liquid honey, softened butter, and egg. Start mixing with a wooden spoon or whisk, then work the dough with your hands until it is compact and not sticky. If the dough is too dry, add a teaspoon of honey or a drop of milk; if it’s sticky, sprinkle in a little flour.
3Step 3Shape the finished dough into a ball, wrap it in plastic wrap, and let it rest in the fridge for at least 2 hours — ideally overnight. The dough will unify, firm up, and the gingerbread will be tastier and softer after baking.
4Step 4Take the rested dough out of the fridge and let it warm slightly for a few minutes so it can be rolled. Lightly dust the work surface with flour and roll the dough to a thickness of about 3–4 mm. Thicker gingerbread tends to be softer after resting.
5Step 5Cut various Christmas shapes from the dough and place them on a baking tray lined with parchment paper. Leave small gaps between the gingerbreads – they will expand slightly.
6Step 6Preheat the oven to 170–180 °C. If you want a glossy finish, lightly brush the gingerbreads with beaten egg before baking or immediately after removing them from the oven.
7Step 7Bake the gingerbreads for about 8–10 minutes, until the edges begin to lightly brown. Do not overbake them – they harden if left too long. Right after removing them, let the gingerbreads rest on the tray for a short while, then transfer to a rack and let cool completely.
8Step 8Store the cooled gingerbreads in an airtight container. Within a few days they will soften and become nicely tender. If you like, you can decorate them with a simple royal icing, but they’ll be great without it as well.

Kitchen tip

To make the gingerbreads soften faster, place a piece of halved apple in the container with the cooled cookies (on a small plate so it doesn’t touch the cookies directly). Check and replace it in time to prevent mold. The gingerbreads will absorb the moisture and become pleasantly soft sooner.

Customize this recipe

Variants and alternatives

Less sugar: if you prefer less sweet cookies, reduce the powdered sugar by about 20–30 g. The honey will provide the rest of the sweetness and aroma.

Approximate per serving

Nutritional values

Energie300 kcalProteins5 gSacharidy52 gTuky8 g

Christmas Gingerbread Cookies

Instructions

Variants and alternatives

Nutritional values

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Homemade muesli bars with apple and raisins for a school snack

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Write a comment Cancel reply

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