There is the scent 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 a “technical tasting”).
Perfect as gifts, to serve with tea, or to enjoy on the couch watching Christmas movies.
I decorated them with royal icing, but they are also delicious with a dusting of powdered sugar.
Here are more Christmas ideas:
- Difficulty: Very easy
- Cost: Cheap
- 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 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp nutmeg
- 1 tsp baking soda
- 1 pinch salt
- 3/4 cup brown sugar
- 7 oz butter
- 3 tbsp honey
- 1 egg
- to taste Speculoos cream
- to taste royal icing
Tools
- Bowl
- Spatula
- Cutters Christmas cookies
- Rolling Pin
Steps
The first thing to do is to prepare the gingerbread dough. In the bowl, combine the flour, spices, and sugar with the baking soda.
Add the egg, butter, and honey.
Mix until a dough ball forms and let it rest in the fridge for about 30 minutes.
Roll out the dough not too thick and cut the cookies using the Christmas cookie cutter. Bake for 10 minutes at 350°F
Fill the cookies with speculoos cream.
Decorate with royal icing.
Pack them in transparent bags with a nice red ribbon and you have a handmade gift that smells of cinnamon and love.
And if you want to vary, here are some ideas below!
🔄 Variants
• Pistachio cream or dark chocolate instead of speculoos.
• Add chocolate chips to the dough.
• Sprinkle with powdered sugar instead of royal icing.
🔄 Variants
• Pistachio cream or dark chocolate instead of speculoos.
• Add chocolate chips to the dough.
• Sprinkle with powdered sugar instead of royal icing.
