This year again, I spent a few hours in the afternoon preparing Christmas cookies that fill the house with fragrance.
Besides the Reggini petrali, 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 also show you a little trick to easily roll out the dough and get cookies that keep their shape perfectly during baking.
- 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
- 1/4 cup Brown sugar
- 1/2 cup Powdered sugar
- 1/2 cup Honey
- 1/2 cup Butter
- 2 tsp Ground cinnamon
- 2 tsp Ground ginger
- 5 Cloves (Or slightly less than half a teaspoon of ground cloves)
- 1 Egg (Whole)
- 2 cups Powdered sugar
- 1 Egg white
- A few drops of lemon juice
Tools
- Cookie cutters
- 1 Rolling pin with thickness rings
- 1 Bowl
- 1 Spoon
- Parchment paper
- 2 Baking trays
- 1 Scale
Preparation
In the video, I chose not to use royal icing, preferring impression cutters. Here you can find the icing recipe for those who wish to decorate cookies in a classic way.
In a large bowl, sift the flour and add the sugars and spices.
Add the softened butter cut into pieces and the honey, then work the mixture until you get a sandy dough.
Add the egg and knead until you form a smooth 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 put 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 the other part is put 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 4mm (about 1/6 inch).
With Christmas cutters, cut out the cookies and gently transfer them onto a baking tray lined with parchment paper.
As you form the cookies, place the tray 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 put it in the freezer for about 5 minutes.
Meanwhile, 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 begin 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 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 icing dry before serving.And our little gingerbreads are ready to be enjoyed during the holidays!
The cookies in the photo below were made several years ago.
Advice
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 crisp for up to 2 weeks in a well-sealed tin box.
Without butter: Replace with 100g coconut oil or margarine.
FAQ – Gingerbread – Easy Homemade Gingerbread Cookies
Can I prepare 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 runny, add more powdered sugar. If it’s too thick, thin it with a few drops of water or lemon.
Now you are ready to bake delicious gingerbread gingerbread cookies! 🎄✨
