Crispy and tasty gingerbread cookies

Gingerbread is simple to make, flavorful with spices, and easy for children to decorate. Baking and decorating gingerbread is a wonderful activity for all children, allowing them to unleash their imagination and enjoy the fun of creation.

Whether enjoyed with a cup of tea, coffee, or milk, or given as a Christmas gift to family and friends, gingerbread is a delicious and simple dessert.

Gingerbread Ingredients

• 360g flour
• 5g baking soda
• 5g cinnamon powder
• 10g grated or shredded fresh ginger
• 5g nutmeg powder
• 2g salt
• 170g butter (room temperature)
• 160g brown/white sugar
• 80g honey
• 1ml or
• 10ml vanilla extract
• Icing Ingredients
• 1 egg white
• 150g powdered sugar
• 1 tsp cornstarch
• Juice of half a small lemon
• Kitchen Utensils

Ingredient Suggestions

Spices: The combination of ginger powder, cinnamon powder, and nutmeg powder gives gingerbread a rich Christmas spice flavor.

Instructions: The butter should be soft enough to leave an indentation when pressed with your finger. If the butter is too cold, it will be difficult to work with. It’s best to remove it from the refrigerator 4-5 hours in advance.

Quantities: We recommend using wildflower honey because of its unique color and subtle aroma that adds a delicate fragrance to the gingerbread. Of course, any type of honey will work for this recipe.

How to Bake Gingerbread?

Sift the flour, ginger powder, cinnamon powder, baking soda, nutmeg powder, and salt into a large bowl, ensuring there are no lumps. Then, mix all the ingredients together until they are evenly colored. In a mixing bowl fitted with a dough hook, beat the butter until fluffy. Add the brown sugar and beat until smooth. Add the honey, eggs, and vanilla extract, and continue beating until smooth. Gradually add the flour, mixing until a smooth dough forms. Meanwhile, place two sheets of plastic wrap on the work surface. Divide the dough into two equal portions and wrap each portion in plastic wrap. To make cutting the gingerbread easier, roll out the dough on the plastic wrap to a thickness of about 1 cm. Refrigerate the rolled-out dough for about 5 hours, preferably overnight. This dough needs sufficient chilling time, so please be patient. The colder the dough, the easier it will be to cut out gingerbread shapes.

The next day, preheat the oven to 175°C (350°F). Roll out the chilled dough on a floured work surface to about 7 mm (¼ inch) thick. Sprinkle flour on both the dough and the rolling pin to prevent sticking.

Cut out gingerbread shapes using cookie cutters and place them on a baking sheet lined with parchment paper or floured. If they stick, carefully remove them with a pastry cutter, being careful not to break them. Bake the gingerbread for 8–10 minutes, then let cool.

Next, make the icing:

Sift the sugar and cornstarch to prevent lumps. Using an electric mixer, beat the egg whites to stiff peaks, then gradually add the sugar and cornstarch while continuing to beat. Add the lemon juice and mix well.

The icing should be slightly thin, but not too runny. Fill a piping bag or plastic bag with the dough, cut off a corner, and begin decorating the gingerbread.

Let the kids help decorate! You’ll love this parent-child activity, and it will be a memorable experience.

After baking, let the gingerbread dry for a few hours before eating. They can be stored in an airtight container for up to two weeks.

Frequently Asked Questions about Gingerbread

How long before Christmas can I start baking gingerbread?

You can prepare the dough up to three months in advance! Wrap it tightly in plastic wrap and freeze. Before eating, thaw overnight in the refrigerator, then roll out the dough and cut out various shapes using cookie cutters.

How to store gingerbread?

Store gingerbread in an airtight container in the refrigerator for up to two weeks. It can be stored at room temperature for up to four days. Please note that gingerbread will lose moisture over time and become drier and crispier.