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You can bake gingerbread cookies anytime, especially if they are wanted by your family. They immediately become tender. You can also decorate them with a sugar icing – use the recipe below.
Honey Gingerbread Cookies
100 g butter
2 - 4 tablespoons of honey
140 g powdered sugar
400 g flour
1 teaspoon baking soda
2 teaspoons gingerbread spice
2 teaspoons cocoa powder
1 egg for glazing
For the icing:
1 egg white
a pinch of salt
about 150 - 200 g powdered sugar (depending on the size of the egg)
1 teaspoon of potato starch
Tools used for this recipe: Halloween-themed cookie cutters ► ORDER HERE
Heat the butter with honey. Beat eggs and sugar until fluffy and slowly stir in the butter and honey.
Sift the flour into a bowl, add baking soda, gingerbread spices and cocoa, and fold into the mixture carefully, a tablespoon at a time. Knead to a smooth dough and let it cool down for at least 30 minutes.
Roll out the dough to about 3 mm thick. (The cookies puff up when baked.) Cut out the shapes you want and place them on a baking sheet lined with baking paper.
Pre-heat the oven to 170 °C and bake the cookies until golden brown, it usually takes 10-12 minutes depending on their size. If you like shiny cookies or want to decorate them with icing, glaze them by using a beaten egg while they’re warm. Let the cookies cool down.
Beat egg whites with sugar. Sift the sugar twice and gradually stir it in the egg whites together with the potato starch and lemon juice. The amount of sugar depends on the size of the egg and consistency of the icing you want to achieve. The lemon juice can be used to thin down the icing. Fill a piping bag fitted with a thin tip with the icing and decorate the cookies.
Tip: If you don’t dare to decorate, don't like added sugar, or don't have two hours for decorating cookies, use a special pattern rolling pin to transfer Christmas or winter motifs onto the gingerbread before baking. You can also press an almond or a nut into the gingerbread.