Gingerbread cookies

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Gingerbread cookies

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Adjust Servings:
150 g butter at room temperature
1 egg at room temperature
420 g all purpose flour (you can use also wholemeal flour)
100 g brown sugar or coconut sugar
75 g honey
1 tablespoon ground cinnamon
1 tablespoon groung ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon gound cloves
zest of one organic orange
1 teaspoon baking powder
1 teaspoon vanilla extract
a pinch of salt
100 g chocolate of choise (optional)
chopped pistachio, coconut flakesor freeze-dried raspberries (optional)

The perfect Christmas cookies

  • 3 hours and 30 minutes
  • Serves 30
  • Easy




I really love the flavor of these gingerbread cookies. I you choose to coat the cookies with chocolate the taste will be even better. The perfect choice for Christmas.
Usually gingerbread cookies are prepared with molasses, but I replaced it with honey.
For my taste the classic gingerbread recipe is too sweet, therfore I reduced the sugar and honey quantities and obtained less sweet and more healthy gingerbread.



Beat the butter in a stand mixer or with electric beaters until it is soft and creamy. Then add the sugarand honey. Beat on medium high speed until combined and creamy-looking.


Add the egg, vanilla extract, and orange zest and mix until well incorporeted.


In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together until combined.


On low speed, slowly mix the flour mix into the wet ingredients until combined. The cookie dough will be quite thick. Divide dough in half and place each onto a piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape.
Chill dough for at least 3 hours or if you have time, overnight.


Preheat the oven temperature to 180 ° C degrees Celsius / 4 for the gas oven (average temperature).


take one piece of dough out of fridge let at room temperature for a few minutes.
To roll out the dough dust the working surface and rolling pin with flour. Roll dough to about 1/2 cm (¼”) thick and cut out cookies with a cookie cutter of your choice. Transfer cookies to a lined baking sheet. Bake cookies for about 9-10 minutes. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.
Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.


If you want to coat the cookies with chocolate, melt the chocolate in a heat proof bowl over a pot of simmering water, double boiler style. Stir with a spatula and take off the heat when almost completely melted. Continue to stir the chocolate until completely melted and smooth.
Cover the cookies half way with melted chocolate by dipping them into the bowl or spooning the chocolate on, let the excess run off back into the bowl and place them on a wire rack. If you want you can sprinkle matcha powder, chopped pistachio, or small pieces of freeze-dried raspberries. Let cookies on the wire rack until chocolate is completely hardened.
Gingerbread cookies are even more delicious next to a cup of hot chocolate.


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