This year, I carved out a few afternoon hours to prepare Christmas cookies that fill the house with fragrance.
Besides the petrali reggini, gingerbread cookies couldn’t be missing, one of the great Christmas classics.
Beloved by children and perfect to make together, these cookies are simple to make and ideal to enjoy with a cup of tea or hot chocolate.
In this recipe, I’ll also show you a little trick to easily roll out the dough and get cookies that perfectly hold their shape when baked.
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Electric oven
- Cuisine: British
- Seasonality: Christmas
Ingredients
- 3 cups cups All-purpose flour
- 1/3 cup cup Brown sugar
- 1/2 cup cup Powdered sugar
- 1/2 cup cup Honey
- 1/2 cup cup Butter
- 2 tsps Ground cinnamon
- 2 tsps Ground ginger
- 5 Cloves (Or just under 1/2 tsp ground)
- 1 Egg (Whole)
- 2 cups cups Powdered sugar
- 1 Egg white
- A few drops of lemon
Tools
- Cookie cutters
- 1 Rolling pin with thickness rings
- 1 Bowl
- 1 Spoon
- Parchment paper
- 2 Baking sheets
- 1 Scale
Preparation
In the video, I chose not to use royal icing, preferring impression cookie cutters. However, here is the royal icing recipe for those who wish to decorate the cookies traditionally.
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 you get a sandy dough.
Add the egg and knead until you form a homogeneous dough ball.
Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour. If you’re short on time, flatten it slightly and place it in the freezer for 20 minutes.Take the dough out of the refrigerator and divide it in half.
Briefly work one part with your hands to soften it, while placing the other back in the freezer.
Place a sheet of parchment paper on the work surface and roll out the dough with the rolling pin to a thickness of about 1/8 inch.
With the Christmas cookie cutters, cut out the cookies and transfer them gently onto a baking sheet lined with parchment paper.
As you form the cookies, place the baking sheet back in the refrigerator: this step is important to maintain their shape during baking.
When the dough starts to warm and becomes too soft, flatten it again and place it in the freezer for about 5 minutes.
In the meantime, use the other half of the dough and proceed in the same way.Preheat the oven to 350°F.
Bake the cookies for 10-12 minutes, until the edges start to slightly brown.
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 until you get a thick and smooth icing.
Transfer the icing to a piping bag and decorate the cookies with Christmas designs.
Let the icing 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, place it 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.
The royal icing won’t dry, what can I do?
If the icing remains too runny, 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 some delicious gingerbread cookies! 🎄✨
