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These gingerbread cut-out cookies spread an irresistible aroma in your kitchen and create a Christmas atmosphere. They are made from an aromatic honey dough that has been refined with sweet spices. The gingerbread cookies are very easy to prepare using standard ingredients. Decorated with royal icing, they turn into a delicious eye-catcher and are ideal for giving as gifts. You can find a detailed gingerbread cookie recipe with the exact quantities and step-by-step instructions below.
Gingerbread cut-out cookies
You can use any cookie cutter to cut out the gingerbread cookies, just like for the honey cookies with cinnamon. Christmas figures such as snowflakes, stars and Christmas trees are ideal for this. Depending on the size of your cookies, the number of cookies you make may vary greatly from the number given in the recipe.
Spices for the honey dough
These gingerbread cookies are made from a fragrant honey dough, similar to the Tula pryanik or the honey pryaniki. Christmas spices give it a special aroma. I use cinnamon and ginger powder in the recipe.
You can also use other spices. Ground cloves, cardamom and nutmeg go very well with it. Alternatively, you can also use a ready-made gingerbread spice, such as for the marzipan stollen or the filled gingerbread hearts.
How to decorate gingerbread cookies
I decorated the gingerbread cut-out cookies in the classic way with royal icing. It consists of egg white, powdered sugar and a little lemon juice. As the egg whites are eaten raw, it is important that you use fresh organic eggs. For colorful gingerbread cookies, stir some food coloring into the icing.
Alternatively, you can decorate the cookies with the usual icing, just like the cinnamon stars. To do this, mix powdered sugar with a very small amount of liquid, such as lemon juice, water or milk.
These cookies are
- spicy,
- slightly crumbly,
- tender,
- heavenly delicious,
- aromatic,
- with honey dough,
- for cutting out,
- decorated with royal icing,
- easy to make with ordinary ingredients,
- ideal winter pastry,
- a sweet eye-catcher on the Christmas plate,
- perfect as a gift, alongside the homemade Dominosteine or speculoos.
How to make gingerbread cookies: tips and tricks
- Use high-quality honey for the gingerbread cookies.
- You can refine the honey dough with other spices, such as cardamom or nutmeg.
- The amount of flour specified in the recipe may vary. Add as much flour to the honey mixture in portions until you have a very soft dough. After chilling, it will become firmer and can be rolled out easily.
- The specified baking time may vary. Do not bake the gingerbread cut-out cookies longer than necessary so that they do not taste dry.
- Use fresh, organic eggs for the recipe, as the egg white is used raw for the icing.
- The amount of powdered sugar specified for the royal icing may vary, depending on the size of the egg whites, among other things. If your icing has become too firm to pipe, you can gradually add a few drops of water until the desired consistency is reached. If it is too runny, add more powdered sugar and beat again.
Did you make the gingerbread cookies using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and how they tasted.
Try out these other gingerbread recipes:
- Honey walnut gingerbread – Christmas recipe
- Piernik Staropolski – traditional Polish gingerbread cake
- Pokrovsky pryanik – how to make the famous gingerbread
Gingerbread cookies
Equipment
- cookie cutter
- piping bag
Ingredients
for the dough
- 120 g honey
- 100 g butter
- 80 g sugar
- 1 egg
- 1 egg yolk
- approx. 400 g flour
- 6 g baking soda
- 1 tsp cinnamon
- 1 tsp ginger powder
- 1 pinch of salt
- flour for the work surface
for the royal icing
- approx. 150 g powdered sugar
- 1 egg white
- 1/2 tsp lemon juice freshly squeezed
Instructions
Preparation of the dough
- Place honey, cut butter, sugar, cinnamon, ginger powder and salt in a saucepan and heat (do not boil!) over a medium heat, stirring constantly, until the butter and the sugar have dissolved.
- Remove the honey mixture from the heat, add baking soda, stir thoroughly so that the mixture foams and leave to cool to room temperature.
- Add egg and egg yolk and stir to form a homogeneous mixture.
- Add flour in portions and knead briefly to form a very soft dough.
- Divide the honey dough into two roughly equal pieces, cover and chill for 1 hour.
- First take one dough piece out of the fridge, roll it out on a floured work surface to a thickness of approx. 0.5 cm and cut out cookies using different cookie cutters.
- Place the gingerbread cookies on a baking tray lined with baking paper, spacing them slightly apart, and bake them in a preheated oven at 356 °F (180 °C) for approx. 10 minutes.
- Take the second dough piece out of the fridge, roll it out in the same way, cut out cookies and bake them directly after the first cookies.
- Leave all the gingerbread cookies to cool.
Preparation of the royal icing
- Beat egg whites with lemon juice until frothy.
- Gradually add powdered sugar and beat until stiff.
Decorating the gingerbread cookies
- Transfer the royal icing to a piping bag with a very small hole.
- Decorate the gingerbread cookies as desired with the icing and leave to dry.
Notes
- Use high-quality honey for the gingerbread cookies.
- You can refine the honey dough with other spices, such as cardamom or nutmeg.
- The amount of flour specified may vary. Add as much flour to the honey mixture in portions until you have a very soft dough. After chilling, it will become firmer and can be rolled out easily.
- The specified baking time may vary. Do not bake the gingerbread cut-out cookies longer than necessary so that they do not taste dry.
- Use fresh, organic eggs for the recipe, as the egg white is used raw for the icing.
- The amount of powdered sugar specified for the royal icing may vary, depending on the size of the egg whites, among other things. If your icing has become too firm to pipe, you can gradually add a few drops of water until the desired consistency is reached. If it is too runny, add more powdered sugar and beat again.
- Take note of the detailed tips and tricks for making the gingerbread cookies at the top of the article.
If you are using Pinterest, you can pin the following picture:
