About
Spiced with the warm flavors of ginger, cinnamon, and nutmeg, these gingerbread cookies are a holiday classic that brings a cozy, festive charm to your kitchen. Perfectly soft with a hint of sweetness from honey and brown sugar, they’re as delightful to decorate as they are to eat. Whether you’re making them for a family tradition, gifting them to loved ones, or simply enjoying with a cup of tea, these cookies are sure to add a touch of magic to your holiday season!
Serves: 36 cookies
Cook time: 1 hour 30 min
Difficulty: medium
Ingredients
- 4 cups (500g) flour + 2 tablespoons for dusting
- 1 tablespoon cocoa powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (160g) honey
- 1/2 cup (110g) brown sugar
- 1 large egg
- 9 tablespoons (130g) butter
- 1 teaspoon baking soda
- For the glaze:
- 1 egg white
- 2 cups (250g) powdered sugar
- 1 teaspoon lemon juice
- Water, as needed
Step-by-step
1
In a saucepan, combine the honey, brown sugar, and butter. Heat over low heat until the mixture comes to a boil. Simmer for about 2 minutes, stirring occasionally, until the sugar completely dissolves.
2
Add the baking soda to the hot mixture and stir. Simmer for another 30 seconds, allowing the mixture to foam and triple in volume.
3
Remove the saucepan from the heat and let the mixture cool slightly for about 10 minutes.
4
Whisk the egg into the warm mixture until fully incorporated.
5
Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms.
6
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
7
Once the dough has chilled, lightly dust your work surface with flour. Roll out the dough to your desired thickness (about 1/8 inch or 3mm is ideal). Use cookie cutters to cut out shapes. Repeat the process until all the dough has been used.
8
Preheat your oven to 350°F (175°C). Place the cookies on a parchment-lined baking sheet and bake for 10 minutes. Allow the cookies to cool completely on a wire rack.
9
In a bowl, whisk the egg white, powdered sugar, and lemon juice, mixing until smooth. If the icing is too thick, add a few drops of water to thin it; if too runny, mix in more powdered sugar until it reaches your desired piping consistency.
10
Once the cookies are cool, transfer the icing in a piping bag and decorate them as desired. Let the glaze set before serving or storing.
Flavorjazz 
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