This year, I also spent a few afternoon hours preparing Christmas cookies. In addition to the Reggini petrali, the gingerbread gingerbread cookies were a must. Loved by children and perfect for decorating, they are simple to make and fill the house with an irresistible spice aroma. Ideal to enjoy with a cup of tea or hot chocolate, they can also be used as Christmas tree decorations.
- Difficulty: Easy
- Cost: Cheap
- 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
- 1/3 cup Honey
- 2/3 cup Butter
- 2 tsps Ground cinnamon
- 2 tsps Ground ginger
- 5 Cloves (Or just under half a teaspoon of ground cloves)
- 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 you get a sandy dough.
Add the egg and knead until you form a homogeneous dough.
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 and work it briefly with your hands to soften it.
Lightly flour the work surface and roll it out with a rolling pin to a thickness of about 1/6 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 350°F.
Bake the cookies for 10-12 minutes, until the edges begin to lightly brown.
Remove them from the oven and let them cool completely on a wire rack (they will still be soft when they first come out of the oven, but will harden as they cool).Whip the egg white with the powdered sugar and a few drops of lemon juice until you obtain a thick and smooth glaze.
Transfer the icing to a piping bag and decorate the cookies with Christmas designs.
Let the glaze dry before serving.And our little gingerbreads are ready to be enjoyed during the holidays!
Advice
For a spicier version: Add a pinch of nutmeg or black pepper.
Is the dough too soft? If it tends to stick, place it in the fridge for a few minutes before working on 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.
Butter-free: Replace with 100 g of coconut oil or margarine.
FAQ – 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 doesn’t dry, what can I do?
If the icing remains too liquid, add more powdered sugar. If it’s too thick, dilute it with a few drops of water or lemon.
Now you’re ready to bake delicious gingerbread cookies! 🎄✨
