- 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
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!
You can also try:
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.
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.
Using a palette knife, transfer the baked gingerbread cookies to cooling rack and allow to cool.
Cooled gingerbread cookies can be dipped in chocolate or royal icing (make a cap) and sprinkled with freeze-dried sour cherries.