There’s something undeniably nostalgic about gingerbread cookies — that comforting aroma of cinnamon, ginger, and a hint of cocoa filling the kitchen is hard to beat. When we first started baking (you can see our wonky debut on Instagram), we didn’t even own proper cookie cutters, and our piping skills were… let’s just say “creative.” Fast forward to the batch you see in the photos here: neat shapes, tidy icing lines, and a recipe we’re proud to share with you. These honey-spiced treats balance softness and crunch, making them perfect for nibbling straight from the cooling rack or wrapping up as edible gifts. They’re also a fantastic holiday activity for kids and adults alike — decorating sessions can get hilariously competitive! And because we’re in Mauritius, our gingerbread cookies often trade winter coats for colorful swimsuits, bringing a playful island vibe to this classic treat.
Gingerbread Style Cookies
Ingredients
Cookie Dough
- 110 g Unsalted Butter (room temperature)
- 100 g Honey
- 100 g Fine White Sugar
- 1 Egg Yolk (Don't throw the egg white away! Use it to make the icing)
- 250 g Flour
- ½ tsp Vanilla Extract
- 1 tsp Cocoa Powder
- 1½ tsp Ginger Powder
- 1½ tsp Cinnamon Powder
- ¼ tsp Salt
Royal Icing
- 190 g Powdered Sugar
- 1 Egg White
- ½ tsp Lemon Juice
Instructions
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Whisk in the egg yolk, vanilla, and honey until fully combined.
- Sift in the flour, cocoa powder, ginger, cinnamon, and salt, then fold to form a soft dough.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Shape the dough into balls or roll it out and cut with cookie cutters.
- Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
- Bake for 12–15 minutes until the edges are firm but the centers remain soft.
- Cool the cookies on a wire rack completely before decorating.
- Whisk powdered sugar, egg white, and lemon juice to make icing, adding extract if desired.
- Decorate the cooled cookies and let the icing set before serving.
Notes
- Chilling the dough helps hold cookie shapes.
- Store baked cookies in an airtight tin for up to a week.
- Pipe royal icing details or dip in chocolate for a twist.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below.