Easy Gingerbread Cookies Recipe
Gingerbread! There’s been a real gingerbread craze lately, and I couldn’t help but join in. After admiring (and tasting!) so many beautiful cookies, creative shapes, and festive ideas, I finally decided it was time to make a batch of my own.
This recipe comes from Marian Keyes’ book Saved by Cake, and it truly delivers. The cookies are fragrant, warmly spiced, and perfect for decorating or simply enjoying fresh from the oven.
Let’s get started!
Easy Gingerbread Cookies
Ingredients
Ingredients
- 250 g honey
- 100 g brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cardamom powder
- 1 star anise
- 1 tbsp cocoa powder
- 100 g butter
- 500 g all-purpose flour
- 1 egg
- 1 tsp salt
- 1 tsp baking powder
Decoration
- 1 egg white
- 250 g powdered sugar
- 2-3 drops lemon juice
- Colored candies or sprinkles
Instructions
How to make GINGERBREAD:
- Place the honey and brown sugar in a saucepan over low heat.
- Add the cinnamon, nutmeg, cardamom, star anise, butter, and cocoa powder. Heat gently, stirring, until the butter and sugar have fully melted and the mixture is smooth and aromatic.
- Remove from the heat, discard the star anise, and allow the mixture to cool slightly for 3–4 minutes.
- Lightly beat the egg, then stir it into the warm honey mixture.
- In a large bowl, sift together the flour, salt, and baking powder. Make a well in the center and pour in the liquid mixture.
- Knead until you obtain a smooth, slightly sticky dough. Don’t worry if it clings a little to your fingers—this will give you softer cookies.
- Wrap the dough in cling film and refrigerate overnight. The dough can be kept in the fridge for up to 2–3 days.
- Preheat the oven to 180°C (356°F) and line a baking tray with parchment paper.
- Divide the dough in half and roll each portion out to about 5–7 mm (¼ inch) thickness. Cut into your favorite shapes—I used hearts, stars, and bells.
- Arrange the cookies on the prepared tray and bake for 7–8 minutes, removing them before they start to brown.
- Let the cookies rest on the tray for 2–3 minutes, then carefully transfer them to a wire rack to cool completely.
Decorating the Gingerbread
- Whisk the egg white with a pinch of salt and the lemon juice until lightly foamy.
- Gradually add the powdered sugar, one tablespoon at a time, mixing well after each addition, until you have a thick, smooth icing that holds its shape.
- Decorate the cooled gingerbread cookies with the icing and finish with colored candies or sprinkles.
- Enjoy!
Notes
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