Christmas is waving at us from the corner, so it is time to start the festivities with the most iconic and traditional cookies – the gingerbread! There are hundreds of different recipes available online depending on your preference regarding preparation time, colour, taste, texture and dietary requirements.
I prefer not to wait a day or multiple hours to work with a dough if it is possible and this gingerbread recipe is my favourite because of that: no wait time needed. Another big debate is whether the gingerbread cookies should be soft or hard, almost crispy. To be honest, I love both, however, I might prefer the softer version a little bit more. So the conclusion is: this recipe is perfect, at least for me.
You can wait hours or even days before decorating them, which can be such a fun activity for yourself, with friends or with your family. Do not think it can only be fun for kids – get a glass of wine with your bestie or your partner, play some great tunes in the background and start the decoration!
Ingredients (will result in approx. 60 cookies):
- 366 g plain flour
- 170 g icing sugar
- 30 g unsalted butter
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger powder
- 1/2 tsp nutmeg
- 2 eggs
- 6 tbsp honey
- 250 g icing sugar (for the decoration)
- 4 tbsp water (for the decoration)
- In a large bowl, mix all ingredients together until well combined.
- As mentioned earlier, you do not need to refrigerate the dough, you can start working with it right away.
- Preheat the oven to 175 C (fan).
- Roll the dough out approximately 2 mm thick and cut out shapes with cookie cutter. Place the cookies on a tray lined with parchment paper leaving some space between them as they will get slightly larger in the oven.
- Bake them for 8-10 minutes until light golden. Do not over bake! Let them cool down completely before stored away in an air tight container or before decorating.
- For the icing, mix together 250 g icing sugar with 4 tbsp cold water until well combined and you get a lovely white cream-like texture.
Enjoy and until next time,
Nora from My Honeycomb Kitchen