There’s a smell of Christmas in the air… and in the kitchen!
These GINGERBREAD cookies filled with speculoos cream are a spicy treat perfect for the holidays.
Crispy on the outside, creamy on the inside: one leads to another (and one always disappears for “technical tasting”).
Ideal for gifting, serving with tea, or munching on the couch while watching Christmas movies.
I chose to decorate them with icing, but they’re also delicious with a sprinkle of powdered sugar.
Here are some more Christmas ideas;
- Difficulty: Very easy
- Cost: Economic
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, 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, and sugar with the baking soda.
Add the egg, butter, and honey.
Mix until forming a ball that we will let rest in the fridge for about 30 minutes.
Take the dough back, roll it out not too thin, and cut out the cookies with the appropriate Christmas cutter. Bake for 10 minutes at 356°F
Fill the cookies with the speculoos cream.
Decorate with icing.
Pack them in transparent bags with a nice red ribbon, and you have a handmade gift that smells like cinnamon and love.
And if you want to vary, I leave you 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.
