Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
The Best Honey Gingerbread Cookies
· 20 servings
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)
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.
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.
Mix the icing by hand
Sift the sugar. Whisk the ingredients together by hand in a bowl. This will take a while — around fifteen minutes, maybe a bit longer.
How do you know it's ready?
When you drop a little icing onto a cookie, it should set quickly and not run. If it still seems too thin, add a bit more sugar.
Decorate using a piping bag
The best way to decorate is with a small plastic bag with a tiny corner snipped off — try to keep the hole as small as possible. You can also use special, sturdier piping bags made for decorating.