Gingerbread cookies, are spiced cookies made during the Christmas holidays in Anglo-Saxon countries such as North America, England, and Northern Europe. These wonderful and fragrant cookies are hung on the Christmas tree as decorations to be eaten during the holidays.
I admit I love Christmas so much because it brings me so many emotions, from the melancholy for those who are no longer here to the happiness of organizing a good lunch for those I love and preparing many sweets.
So every year I enjoy making Christmas cookies and gingerbread man cookies, decorating them with icing, and then making cute packages to give to my friends ❤
Let’s make these cute cookies together 🎄🐾
Try also 👇
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 22
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 163.02 (Kcal)
- Carbohydrates 29.06 (g) of which sugars 17.78 (g)
- Proteins 2.61 (g)
- Fat 4.63 (g) of which saturated 2.86 (g)of which unsaturated 1.77 (g)
- Fibers 0.67 (g)
- Sodium 99.63 (mg)
Indicative values for a portion of 30 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
Gingerbread Cookies Ingredients
- 2 3/4 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup butter
- 2 eggs
- 2 tbsp acacia honey
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 pinch nutmeg
- 1 pinch salt
- 1/2 tsp baking soda
- 1 egg white
- 2 drops lemon
- 1 3/4 cups powdered sugar
Tools
- Cookie Cutter Gingerbread Man
- Piping Bag
In a bowl, I put the flour, spices, eggs, salt, cubed butter, baking soda, honey, and sugar.
I knead by hand or use the classic food processor. The dough should be a homogeneous ball.
Then I wrap it in parchment paper and put it in the refrigerator for about an hour.
This rest is necessary to make the dough more elastic and more fragrant.
After the time has passed, I take the dough from the refrigerator and on a lightly floured board with the help of a rolling pin, I roll it out.
The gingerbread sheet should be 1/5 inch thick, so with gingerbread man cookie cutters, I create the cookies and place them on a baking tray lined with parchment paper. Lastly, I bake them at 340°F for 15 minutes, then let them cool well and finally decorate them with royal icing
In a bowl, I put the egg whites with the lemon drops and with the electric mixers at low speed, I start to whip them.
Gradually, I add the powdered sugar and increase the speed.
The icing is ready when the whipped mixture is firm. Then I put it in a piping bag or a cone made with parchment paper and decorate the gingerbread cookies.
Susy’s Advice
I recommend making them with your kids because they will have a lot of fun creating these cute cookies, and make sure to let them do the decorating.
I’ll see you on my Facebook page, on my Instagram profile, TikTok, on Pinterest, and on my YouTube channel with my videos for a greeting and a comment.
See you soon, Susy
See you soon, Susy
See you soon, Susy
Storage
We can keep them for a maximum of 4/5 days in a tin box. The dough can stay in the refrigerator for up to a whole day wrapped in plastic wrap and can also be frozen for no more than three weeks.
