When it comes to Christmas cookies, the first thing that pops into my mind is, of course, gingerbread.
The basis of every good gingerbread cookie is honey and various spices.
Gingerbread cookies can be filled with marmalade, covered with chocolate or decorated with icing. It all depends on what final effect you are going for.
If, for example, you want to hang gingerbread cookies on your Christmas tree, icing decorated ones will be great for that. I would not cover them completely, though, only small patterns.
I would definitely not hang chocolate-covered gingerbread cookies on Christmas trees and certainly not those filled with jam.
Decorating gingerbread cookies can be lots of fun and a good opportunity to spend time with your family.
Ingredients for gingerbread cookies.
- 75 g of brown light sugar
- 70 g of liquid honey
- 1 teaspoon of cinnamon
- 1/2 teaspoon of honey
- a pinch of nutmeg
- a pinch of ground cloves
- 95 g of unsalted butter
- 225 g of plain flour plus additional flour for sprinkling
- 2,5 tablespoons of orange juice
- 1/2 teaspoon of grated orange zest
- 1/2 teaspoon of baking soda
- 150 g of caster sugar
- 4 tablespoons of lemon juice
- sweet decorations
How to make gingerbread cookies.
Gingerbread: pour sugar into bowl, add butter and mix until fluffy. Afterwards, add honey, orange juice and orange zest in small portions. Then add all the dry ingredients. Mix thoroughly.
Roll out the pastry to a thickness of a few millimetres (my pastry was 3-4 mm thick). While rolling it out, gently dust it with flour. Cut out cookies of any shape from the pastry.
Place the gingerbread cookies on a baking tray lined with baking paper. Bake in an oven preheated to 180 degrees Celsius for 9 to 10 minutes.
After baking, let the cookies cool down for a few minutes.
Icing: Pour caster sugar into a bowl, add lemon juice and mix for 10 minutes.
Cover the already cooled down gingerbread cookies with the icing and decorate with any selected sweet sugars, chocolate or leave them as they are.
Good to know when making gingerbread cookies.
For my gingerbread, I used honey, but you can replace it, for example, with maple syrup.
You can add food colouring to the icing and create coloured icings this way.
If your gingerbread are a bit thicker than mine, keep them a little longer in the oven. Not for too long though, because they are supposed to be soft and not hard as stone.
Do you like cookies? If yes, then try our recipe for Gluten-free cookies from teff flour.