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Home /
Recipe /
Cookies /
Gingerbread Cookies

Gingerbread Cookies

(1)

Preparation time: 2 h 30 min
Difficulty:
Number of ingredients: 8

I only make gingerbread cookies in December. What I love most about them is the fact that they make the whole house smell good and bring an extra festive flair to the holi- days. The kids adore them. When I bake them, the kids immediately peep out of their rooms curiously. They say they can smell the cookies through the locks! Since they are not picky about the shapes, I tend to roll the dough into small balls, which makes the job a lot easier. But since I don’t want them to be too plain, I dip them in chocolate. There is no such thing as too much chocolate!

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BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Gingerbread Cookies

Preparation time: 2 h 30 min
Difficulty:
Number of ingredients: 8

Ingredients:

85 g softened butter
90 g powdered sugar
110 g honey
1 egg (medium-sized)
290 g all purpose flour
7 g baking powder
1 teaspoon gingerbread spice mix
1⁄3 teaspoon BAM cacao powder

Instructions:

1. Step

In a bowl of a standing mixer beat the butter using a whisk attachment, then add powdered sugar and beat until fluffy. Add the honey and egg and beat until well combined. Replace the whisk with a paddle atta- chment. Combine the dry ingredients and add them to the honey mixture by the spoonful while mixing constantly.

2. Step

Preheat the oven to 180 °C (350 °F). Weigh out 10–12 g pieces of dough. Roll into balls and flatten slightly between your palms. Place them slightly apart on a baking tray lined with parchment paper. Bake for approximately 7–8 minutes. Since ovens vary, I advise you to test bake one cookie first to correctly determine the baking time.

3. Step

Using a palette knife, transfer the baked gingerbread cookies to cooling rack and allow to cool.

4. Step

Cooled gingerbread cookies can be dipped in chocolate or royal icing (make a cap) and sprinkled with freeze-dried sour cherries.