GINGERBREAD COOKIES: The Original Recipe for a Magical Christmas Get ready to fill your home with the unmistakable scent of Christmas! Gingerbread cookies, also known as “gingerbread cookies,” are more than just a simple dessert: they are a symbol of the holidays, a nod to tradition, and a perfect opportunity to have fun in the kitchen with the whole family. This easy-to-follow recipe will guide you step by step in creating little men, stars and deliciously spiced trees, ideal for hanging on the tree, gifting, or simply enjoying by the fireplace. From the spice mix to the final touch of royal icing, every step is designed to ensure you a perfect result and an unforgettable experience.
Discover how to transform simple ingredients into small edible masterpieces that will enchant young and old alike, making your Christmas even sweeter and more special. Don’t miss the chance to create precious memories and authentic flavors with your loved ones by following our detailed guide for these traditional cookies.
Below, other Christmas cookies:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 30 Pieces
- Cooking methods: Oven
- Cuisine: European
- Seasonality: Autumn, Winter, Christmas
- Energy 105.85 (Kcal)
- Carbohydrates 17.16 (g) of which sugars 9.87 (g)
- Proteins 1.32 (g)
- Fat 3.86 (g) of which saturated 2.43 (g)of which unsaturated 1.37 (g)
- Fibers 0.29 (g)
- Sodium 46.77 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 9 tbsp butter (cold)
- 2/3 cup powdered sugar
- 1/4 cup honey (dark or molasses)
- 1 egg yolk
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp cloves (ground)
- 1/4 tsp nutmeg (ground)
- to taste salt
- 1 1/4 cups powdered sugar
- 1 egg white
- to taste lemon juice (a few drops)
Tools
- Pastry Board Fackelmann Wooden Pastry Board 15.7 x 15.7 inches, Easy and Convenient to Use for Dough and Fresh Pasta Preparation, One Size, with Raised Edges
- Piping Bag 6 Pieces Professional Piping Bag, Reusable Pastry Bag, 1 Piping Bag 15.7 inches with 5 Stainless Steel Nozzles, for Decorating Cakes and Cookies
- Cookie Cutters GWHOLE Christmas Cookie Cutters 20 pcs Set, Stainless Steel Cookie Cutters for Fondant Decorations, Pastry Decorations
Steps for GINGERBREAD COOKIES
Dough Preparation:
In a large bowl (or stand mixer), mix the all-purpose flour sifted with powdered sugar, the baking soda, salt, and all the spices (ginger, cinnamon, cloves, and nutmeg). Add the cold butter cut into cubes. Quickly work with your fingertips (or with a pulse mixer) until you get a sandy and grainy mixture (the so-called sanding).
Add the honey (or molasses) and the egg yolk. Work quickly until you form a smooth dough. Do not overwork to prevent the butter from warming up.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour (or even overnight). This step is crucial to make the dough easy to roll out.
Rolling and Baking:
Preheat the oven to 350°F (static oven) or 340°F (convection oven). Line baking sheets with parchment paper.
Take the dough from the refrigerator. Roll it out with a rolling pin on a lightly floured work surface until you get a thickness of about 1/4 inch.
Use the appropriate cutters (men, stars, trees) to cut out the cookies. Re-knead the scraps, roll them out again, and continue until the dough is used up.
Place the cookies on the sheets, well spaced apart. Bake in the hot oven for about 8-10 minutes. The cookies will be ready when the edges start to slightly brown.
Remove from oven and let them cool completely on a wire rack.
Decoration (Royal Icing):
In a bowl, whip the egg white to soft peaks.
Gradually add the powdered sugar sifted and a few drops of lemon juice, continuing to whip with the beaters.
You should achieve a smooth, thick, and lump-free icing. If it’s too thick, add a few drops of water at a time; if too runny, add more powdered sugar.
Transfer the icing to a piping bag with a thin tip and decorate the cookies once they are completely cool.
Storage, Notes, Tips for GINGERBREAD COOKIES
Tips for Perfect Dough:
Rest in the Fridge: Do not skip the rest in the refrigerator (at least 30 minutes, better 1-2 hours) of the dough wrapped in plastic wrap. This is crucial for rolling and cutting the cookies without sticking or losing shape.
Uniform Thickness: Roll out the dough to a uniform thickness (about 1/4 inch) to ensure even baking. If the cookies are too thin, they will burn easily; if too thick, they will remain raw inside.
Spices: Be generous with the spices (ginger, cinnamon, cloves, nutmeg). You can vary them to your liking, but make sure they are fresh and ground for maximum aroma.
For Decoration
Royal Icing (Glazing): The classic glaze for these cookies is royal icing, made from egg white and powdered sugar. Adjust the consistency by adding drops of water or lemon juice to make it more or less thick (thicker for outlines, more fluid for filling).
Piping Bag: Use a piping bag with a thin nozzle or a paper cone for precise decoration.
Storage
Gingerbread cookies store very well.
Shelf Life: They remain fresh and crisp for about 10-15 days.
Method: Store them in a tin box or an airtight container at room temperature, in a cool and dry place, away from heat sources and direct light. This helps maintain their crispness.
Storage
Gingerbread cookies store very well.
Shelf Life: They remain fresh and crisp for about 10-15 days.
Method: Store them in a tin box or an airtight container at room temperature, in a cool and dry place, away from heat sources and direct light. This helps maintain their crispness.
FAQ (Questions and Answers)
Why did my cookies spread during baking?
Too much heat: The butter was too soft when worked or the dough did not rest enough in the fridge. Excessive heat causes the butter to melt too quickly.
Too much leavening or baking soda: An excessive amount of leavening agent can cause the cookies to puff up too much.
Oven too hot: Ensure the oven temperature is accurate (usually 340°F – 350°F).
Solution: Work the cold butter, let the dough rest for at least 30 minutes in the refrigerator before rolling out and baking at a not too high temperature.
Can I replace honey with something else?
Yes, in most recipes you can replace honey with molasses (the traditional choice for a stronger and darker flavor) or with maple syrup.
Note: Molasses will give a much stronger flavor and darker color, typical of gingerbread. Maple syrup will give a slightly different flavor but will also help keep the cookies soft.
