Christmas Gingerbread Cookies

Name: Christmas Gingerbread Cookies
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: France
Ingredients: 350 g of flour (sifted); 110 g of unsalted butter (softened, diced); 100 g of turbinado sugar; 120 g of honey (wildflower or chestnut); 1 eggs (at room temperature); 1 tsp of baking soda; 2 tsp of ground cinnamon; 1,5 tsp of ginger (ground); 1/2 tsp of nutmeg (grated); 1/4 tsp of cloves (ground); 1 pinch of salt; 150 g of powdered sugar (sifted); 1 egg whites (about 30 g); 1 tsp of lemon juice; food coloring (red and green)

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Christmas gingerbread cookies fill the kitchen with the scent of cinnamon and honey while offering an irresistible texture, crisp at the edges and tender in the center. Perfect for decorating the tree or serving with a hot chocolate during the holidays.

Total time: 45 min
Prep: 35 min
Cook: 10 min
Rest: 2 h
Difficulty: Medium
Per person: €0.28

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Air Fryer Scallops au Gratin

35 minEasy

As a main

5.0

Roast Chicken and Oven-Roasted Potatoes

1 h 20Easy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

145kcal

Protein2 g6%
Carbs25 g69%
Fat4 g25%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To get even royal icing decorations without runs, make sure the mixture has the consistency of soft toothpaste. If the mixture is too runny, add a spoonful of powdered sugar; if it's too stiff, loosen it with a few drops of water.

Freezing : Can you freeze this recipe?

Yes

Baked cookies up to 3 months in a freezer bag. Raw dough as well.

Storage : How long does it keep?

Keeps 5 to 7 days in an airtight metal tin at room temperature.

Making ahead : Can you make it the day before?

Yes

The raw dough keeps 24h in the refrigerator, well wrapped.

Reheating : How do you reheat it?

The cookies are enjoyed at room temperature. A very short reheat in the microwave can make them soft.

Variations

Gluten-free version: replace the wheat flour with an equal mix of rice flour and cornstarch.
Zest version: fold the finely grated zest of half an unsprayed orange into the dough for a festive citrus note.
Chocolate version: dip half of the baked and cooled cookies in melted dark chocolate before piping the decorations.
For quicker icing: use a ready-made icing pen for the details.

Mistakes to avoid

Rolling out the dough without chilling it: it will stick to the work surface and the shapes will lose their sharp outline.
Overbaking the cookies: they keep hardening as they cool and would become brittle instead of staying tender in the center.
Decorating warm cookies: the heat would melt the royal icing, which would run beyond the borders.

Frequently asked questions

How do I keep the cookies from losing their shape when baking?

Place the baking sheets with the cut-out cookies in the refrigerator for 10 minutes right before baking. The chilled butter will let the shapes keep clean, even outlines in the heat of the oven.

Which honey should I choose to flavor the dough?

A forest or chestnut honey gives a robust taste typical of Alsatian traditions. For a milder flavor that kids enjoy, go for acacia or wildflower honey.

Can I replace the spice mix with a ready-made blend?

Yes, you can substitute all the spices with 4 level teaspoons of a quatre-épices (four-spice) blend or a store-bought gingerbread spice mix, depending on the desired intensity.

How thick should I roll the dough?

A thickness between 4 and 5 millimeters is ideal. Thinner, the cookie becomes too dry and crisp; thicker, the baking takes longer and the cookie cutter details are less precise.