Soft Honey Gingerbread Cookies That Never Go Hard

Step-by-step method

At a glance

You're about to make gingerbread cookies that stay wonderfully soft thanks to honey, butter, and extra egg yolks—no hard, stale disappointments here. The dough needs at least 24 hours in the fridge to develop flavor and firmness, so plan ahead, then bake these beauties for just 6–8 minutes until the edges turn pink. The result is pure joy: cookies that smell incredible and taste even better straight from the oven.

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Infuse the honey with spices

In a saucepan over low heat, melt the butter, honey and icing sugar together. Take off the heat. While the mixture is still warm (not boiling), stir in 2 heaped tablespoons of your gingerbread spice mix. Let the aroma develop nicely, then let the whole mixture cool down to room temperature.

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100 gram
Unsalted Butter

100 gram
Honey

120 gram
Powdered Sugar

2 tablespoon
Gingerbread Spice
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Add the eggs

Whisk the whole egg and both egg yolks into the fragrant honey mixture. It's these extra yolks that give the dough its wonderful softness.

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1 piece
Chicken Eggs

2 piece
Egg Yolk
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Mix the dry ingredients

In a large bowl (ideally your stand mixer bowl), combine the sifted plain flour, baking soda, a pinch of salt and cocoa powder (if you'd like darker cookies).

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400 gram
All-purpose wheat flour

1 teaspoon
Baking soda

2 gram
Salt

12 gram
Dutch-Processed Cocoa

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Knead the dough in the mixer

Pour the fragrant wet mixture into the dry ingredients in the mixer bowl. Fit the paddle attachment or dough hook. Mix briefly on low speed, just until everything comes together into a smooth, slightly sticky dough. Whatever you do, don't overwork it!
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The all-important chill

Wrap the dough tightly in cling film. Now comes the most important part: let it rest in the fridge for at least 24 hours. Don't skip this step — the flavours need time to meld and the dough needs to firm up.
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Getting ready to bake

The next day, take the dough out of the fridge and let it sit at room temperature for a while so it's easier to work with. Preheat your oven to 170–180 °C.
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Cut out the shapes

On a lightly floured surface, roll the dough out to a sheet about 0.5 cm thick. Remember, the thicker the sheet, the softer the cookies will turn out. Cut out your favourite shapes and arrange them on a baking tray lined with parchment paper.
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Bake and finish with a glaze

Bake for just 6 to 8 minutes. As soon as the edges turn slightly pink, take them out straight away — don't let them dry out in the oven! While still hot, brush the cookies immediately with a beaten egg yolk mixed with a little water. Leave to cool on a wire rack. Store in an airtight container.

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1 piece
Egg Yolk

1 teaspoon
Water

Soft Honey Gingerbread Cookies That Never Go Hard

Name: Irresistibly Soft Honey Gingerbread Cookies
Prep time: 58 min
Cook time: 50 min
Total time: 1548 min
Yield: 3
Cuisine: Czech
Ingredients: 3 piece Egg Yolk; 100 gram Honey; 2 gram Salt; 1 teaspoon Baking soda; 12 gram Dutch-Processed Cocoa; 100 gram Unsalted Butter; 1 teaspoon Water; 2 tablespoon Gingerbread Spice; 1 piece Chicken Eggs; 400 gram All-purpose wheat flour; 120 gram Powdered Sugar

everydaybyyumsto

Prep 58 min Cook 50 min

Plus overnight of resting (not counted in active time)

11 Ingredients

8 Steps

Medium Difficulty

What's in it?

2165 kcal

Calories

185 g

Carbohydrates

146 g

Fats

87 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Sick of gingerbread cookies that turn rock-hard the moment they come out of the oven, leaving you to wait weeks for them to (maybe) soften up? Well, that's over! We've found a recipe that turns this Christmas nightmare into pure joy. The secret lies in a generous helping of honey, real butter and extra egg yolks, which guarantee incredible softness right from the oven. No waiting around. Just the pure pleasure of baking and a smell that fills the whole house. Let's bake the best, softest gingerbread cookies you've ever tasted! This quantity makes about 3 baking trays' worth.

Vegetarian High-protein Desserts Christmas baking & cookies Christmas For a sweet tooth

Step-by-step method

At a glance

Infuse the honey with spices

For this step

Add the eggs

For this step

Mix the dry ingredients

For this step

Knead the dough in the mixer

The all-important chill

Getting ready to bake

Cut out the shapes

Bake and finish with a glaze

For this step

Soft Honey Gingerbread Cookies That Never Go Hard

Ingredients — what you'll need

What's in it?

About this recipe

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