Create festive memories with these classic Christmas gingerbread cookies! Perfect for decorating with icing, sprinkles, or chocolate, they’re soft, spiced, and long-lasting—ideal for holiday gifting or a cozy baking session with family.
Ingredients
- 4 cups (500 g) all-purpose flour
- 3/4 cup (190 g) granulated sugar
- 1/2 cup (4 oz / 125 g) butter or margarine, melted and cooled
- 1/2 cup (4 oz / 125 g) honey (~1/2 cup / 120 ml)
- 3 tsp gingerbread spice mix (or cinnamon, ginger, nutmeg, cloves)
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 2 large eggs
Instructions:
- In a large bowl, combine flour, sugar, cocoa, and baking soda.
- Add the cooled, melted butter, honey, eggs, and gingerbread spice. Mix well to form a smooth dough.
- Place the dough in a plastic bag or covered container and chill in the refrigerator for 24 hours.
- After chilling, knead the dough briefly, then roll it out to about 1/5 inch (5 mm) thick.
- Cut into desired shapes using cookie cutters.
- Bake at 300°F (150°C) for about 10 minutes.
- While cookies are still warm, brush with egg white for a glossy finish.
- Decorate as desired with icing, sprinkles, or edible decorations.
- These cookies keep well and can be stored for several weeks in an airtight container.
