At a glance
You're making beautifully soft gingerbread cookies that fill your home with cozy aromas—just watch that baking time to keep them tender rather than crispy. The dough needs at least overnight chilling (ideally two days), then you'll knead everything by hand, roll it out, cut fun shapes, bake briefly, and finish with an egg wash for a lovely shine.
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Making the dough
In a bowl, mix together the flour, spices, baking soda and coconut sugar. Tip the mixture onto your kitchen counter or a wooden board, make a well in the centre, crack in the eggs, then add the softened butter and honey.
For this step
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Kneading by hand
Carefully mix everything together and knead the dough by hand. It's important to knead it thoroughly so it becomes smooth and even, with everything well combined and the sugar dissolved.
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Letting it rest
Shape the dough into a ball, wrap it in plastic film and place it in the fridge. Let it rest for at least two days, or overnight at the very least.
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