Best Gingerbread Cookies
I have tried quite a few recipes for gingerbread cookies but this one is by far the best and a family favorite. Passed on to my mum from a friend just saved us on our quest in finding the one that will stay within the family for years.
This recipe calls for all the good stuff with a little twist. Gingerbread spice mix, good quality honey, butter, and coffee. Coffee is a little twist that just takes away a little bit of sweetness and gives a hint of aroma that just blends really well into the spice mix. Another great thing we will do is to leave the dough to absorb all the spices for 2 days at room temperature.
Cookie making is such a fun activity for a festive season. We are always trying to find time to make it together before Christmas Eve, making it our little tradition. Long evening in a warm and wonderfully smelling kitchen is just the coziest scenario, the big plus is that you can enjoy them after 😊
You can make those cookies up to 3 weeks in advance as they hold very well in an airtight container. They will still be nice and soft in the middle as well as extra fragrant and sweet.
Best Gingerbread Cookies
Ingredients
- 175 g Good Quality Honey
- 175 g Sugar
- 125 g Unsalted Butter
- 500 g Plain Flour
- 37 g Cocoa Powder
- 1 tsp Baking Powder
- 1 tsp Finely Ground Coffee
- 20 g Gingerbread Spice Mix
- 3 Medium Eggs
Instructions
- Melt honey, sugar, and butter together in a pot on low heat until combined. Do not let it boil.
- Mix well all the dry ingredients together with a whisk. Add cooled down honey mixture and start mixing with a whisk or a spatula. Add eggs and mix again until the dough is nice and smooth.
- Set aside in a room temperature covered with a cloth for 2 days.
- Once the dough is ready, preheat the oven to 180C.
- Start rolling it out, in parts, you want to make it a bit thicker, around 1 cm. Use chosen cookie cutters to cut out the desired shapes. Place them on a baking tray laid with baking paper. Leave some space between them, they will grow a little bit and we don’t want them to stick together.
- Bake on a third level in the oven for around 7min. I usually check them after 5 min just to make sure they are not burning.
- Continue the process until all the dough is finished. You should end up with at least three dozen. Let each batch cool down and transfer into an airtight container. They will hold up for up to 3 weeks.