There’s a scent of Christmas in the air… and in the kitchen!
These GINGERBREAD cookies filled with speculoos cream are a spicy delight perfect for the holidays.
Crispy on the outside, creamy on the inside: you can’t stop at just one (and one always disappears for a “technical tasting”).
Perfect for gifting, serving with tea, or enjoying on the couch watching Christmas movies.
I chose to decorate them with icing, but they are also delicious with a generous dusting of powdered sugar.
Here are more Christmas ideas for you;
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Christmas
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 pinch salt
- 3/4 cup brown sugar
- 1/2 cup butter
- 3 tablespoons honey
- 1 egg
- as needed speculoos cream
- as needed icing
Tools
- Bowl
- Spatula
- Cookie Cutters Christmas cookies
- Rolling Pin
Steps
The first thing to do is knead the gingerbread dough. In the bowl, put the flour, spices, sugar, and baking soda.
Add the egg, butter, and honey.
Mix until it forms a ball, then let it rest in the fridge for about 30 minutes.
Take the dough again, roll it out not too thick, and cut out the cookies with the appropriate Christmas cutter. Bake for 10 minutes at 350°F
Fill the cookies with speculoos cream.
Decorate with icing.
Package them in transparent bags with a nice red ribbon for a handcrafted gift that smells of cinnamon and love.
And if you want to vary, I leave some ideas below!
🔄 Variations
• Pistachio cream or dark chocolate instead of speculoos.
• Add chocolate chips to the dough.
• Dust with powdered sugar instead of icing.
🔄 Variations
• Pistachio cream or dark chocolate instead of speculoos.
• Add chocolate chips to the dough.
• Dust with powdered sugar instead of icing.
