Gingerbread Style Cookies
The holiday season just isn’t complete without a batch of gingerbread cookies. With a perfect balance of cinnamon, ginger, and honey, these little treats bring all the festive cheer to your kitchen. This recipe yields around 20 medium 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.