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Cooking
Soft Honey Gingerbread Cookies That Never Go Hard
· 3 servings
Infuse the honey with spices
In a saucepan over low heat, melt the butter, honey, and powdered sugar together. Take it off the heat. While the mixture is still warm (but not boiling), stir in 2 heaped tablespoons of your gingerbread spice mix. Let the aroma bloom, then let the whole mixture cool to room temperature.
Add the eggs
Whisk the whole egg and both egg yolks into the fragrant honey mixture. These extra yolks are exactly what gives the dough that wonderful softness.
Mix the dry ingredients
In a large bowl (ideally your stand mixer's bowl), combine the sifted plain flour, baking soda, a pinch of salt, and cocoa powder (if you'd like darker cookies).
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 and mix briefly on low speed, just until everything comes together into a smooth, slightly sticky dough. Whatever you do, don't overmix it!
The all-important chilling time
Wrap the dough tightly in plastic wrap. Now comes the most crucial part: let it rest in the fridge for at least 24 hours. Don't skip this step — it lets the flavours meld and the dough firm up properly.
Getting ready to bake
The next day, take the dough out of the fridge and let it sit at room temperature for a bit so it's easier to work with. Preheat your oven to 170–180 °C.
Cutting out shapes
On a floured surface, roll the dough out to a thickness of about 0.5 cm. Keep in mind: the thicker the sheet, the softer the finished cookies will be. Cut out your favourite shapes and arrange them on a baking tray lined with parchment paper.
Bake and finish with a glaze
Bake for just 6 to 8 minutes. As soon as the edges turn lightly golden-pink, take them out right away. Don't let them dry out in the oven! While still hot, brush the cookies straight away with a beaten egg yolk mixed with a splash of water. Let them cool on a wire rack, then store in an airtight container.