At a glance
You're making beautifully decorated honey gingerbread cookies that need a full day in the fridge before shaping and baking. The trickiest part is whisking the icing by hand for around 15 minutes until it reaches the right consistency for piping delicate decorations.
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Mix everything together
Mix all the ingredients together and knead into a firm, non-sticky dough. (4 teaspoons honey, and 1.5 teaspoons baking soda, cocoa to taste)
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Chill, then roll out
Let the dough rest in the fridge for 24 hours. Roll it out on a very lightly floured surface. The thickness of the cookies is up to you — some people prefer thicker, chunkier cookies, others like them thin. Just make sure all the pieces are rolled to an even thickness so they bake through evenly without burning.
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Cut out shapes and bake
Cut out shapes, brush with beaten egg, and bake. Bake in an oven preheated to 180°C for about 8–10 minutes.
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The Best Honey Gingerbread Cookies
bohynekuchyneIngredients — what you'll need
You only need 10 ingredients
Equipment
What you'll need besides the ingredients.
What's in it?
335 kcal
Calories
56 g
Carbohydrates
10 g
Fats
7 g
Proteins
The nutritional information is an estimate and may vary based on the specific ingredients used.
About this recipe
The best Christmas gingerbread cookies I know. And the prettiest… My friend Ivana bakes them. Has done for years, always the same recipe. Still just as fragrant, soft and beautiful every time. And she decorates them absolutely stunningly, too — some of the loveliest gingerbread cookies I've ever seen. I love her style and her passion for what she does. Every year, her home smells like a gingerbread cottage in the run-up to Christmas.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
