Gingerbread Cookies

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!

Look at these beauties – Soft Gingerbread Cookies

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.
Soft Gingerbread – perfect for the Holiday season

Enjoy and until next time,

Nora from My Honeycomb Kitchen

1 thought on “Gingerbread Cookies”

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