This year, I also spent a few hours in the afternoon preparing Christmas cookies. Besides the petrali reggini, I couldn’t miss the gingerbread cookies. Loved by children and perfect for decorating, they are easy to make and fill the house with an irresistible spicy aroma. Ideal to enjoy with a cup of tea or hot chocolate, they can also be used as Christmas tree decorations.
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Electric oven
- Cuisine: British
- Seasonality: Christmas
Ingredients
- 2 3/4 cups All-purpose flour
- 1/3 cup Brown sugar
- 1/2 cup Powdered sugar
- 1/2 cup Honey
- 5 oz Butter
- 2 teaspoons Ground cinnamon
- 2 teaspoons Ground ginger
- 5 Cloves (Or slightly less than half a teaspoon in powder)
- 1 Egg (Whole)
- 2 cups Powdered sugar
- 1 Egg white
- A few drops of lemon juice
Preparation
In a large bowl, sift the flour and add the sugars and spices.
Add the softened butter in pieces and the honey, then work the mixture until a sandy dough is obtained.
Add the egg and knead until a smooth dough is formed.
Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour. If you are short on time, flatten it slightly and place it in the freezer for 20 minutes.Take the dough and briefly knead it with your hands to soften it.
Slightly flour the work surface and roll it out with a rolling pin to a thickness of about 1/8 inch.
Use Christmas cookie cutters to cut out the cookies and gently transfer them to a baking sheet lined with parchment paper.Preheat the oven to 356°F.
Bake the cookies for 10–12 minutes, until the edges start to turn lightly golden.
Remove them from the oven and let them cool completely on a wire rack (they will still be soft when they come out of the oven, but will harden as they cool).Beat the egg white with the powdered sugar and a few drops of lemon juice until a thick and smooth icing is obtained.
Transfer the icing into a piping bag and decorate the cookies with Christmas patterns.
Allow the icing to dry before serving.And our little gingerbread cookies are ready to be enjoyed during the holidays!
Tips
For a spicier version: Add a pinch of nutmeg or black pepper.
Dough too soft? If it tends to stick, put it back in the fridge for a few minutes before working it.
Want to hang them on the tree? Before baking, make a small hole at the top with a straw.
Storage: They stay fresh for up to 2 weeks in a tightly closed tin box.
Without butter: Replace it with 100 g of coconut oil or margarine.
FAQ – Gingerbread – Easy Homemade Gingerbread Cookies
Can I make them in advance?
Yes! The dough can be stored in the refrigerator for up to 3 days, or frozen for 1 month. Thaw it in the fridge before using it.
The royal icing won’t dry, what can I do?
If the icing remains too liquid, add more powdered sugar. If it’s too thick, thin it with a few drops of water or lemon.
Now you’re ready to bake delicious gingerbread cookies! 🎄✨
