It is day 10 of my recipe baking marathon and today I’m sharing with you my favorite Gingerbread cookie recipe. Over the years, my mom and I tried a lot of gingerbread cookie recipes and they all tasted good but the cookies would get very hard and crispy within a few days of making them, even with apple slices put in the cookie jars. But it won’t happen with this recipe, your gingerbread cookies will stay soft for up to 4 weeks! And your house will smell like Christmas :)
Gingerbread cookies
2013-12-10 14:23:34
My favorite recipe for soft, spicy gingerbread cookies.
Ingredients
- 1 kg whole wheat flour
- 2 tsp baking soda
- 200g unsalted butter, melted
- 300g icing sugar
- 3 eggs
- 500g honey
- 60g gingerbread spice
- 1/4 l lukewarm water
- 1 egg, whisked for coating
Instructions
- 1. Preheat oven to 150°C. Line baking trays with parchment paper.
- 2. In a bowl, combine flour and bakings soda. In a separate bowl, add the melted butter, sugar, eggs, honey, gingerbread spice and water and mix well until creamy, for about 3 minutes. Gradually add the dry ingredients until everything is well incorporated. Wrap plastic over the bowl and chill it overnight.
- 3. The next day, take about a fourth of the dough and knead it with your hands, adding a bit of flour if it is too sticky. Roll out the dough approximately 5 mm thick. Cut out cookies using your favorite cookie cutters.
- 4. Place the cookies on a baking sheet and lightly brush the cookies with the whisked egg. Bake them for 15-20 minutes. Be careful not to overbake them, or they will be too crispy. Let them cool completely before icing them.
Notes
- This recipe yields about 12 baking trays of cookies.
- Gingerbread cookies can be stored in airtight containers for up to 4 weeks.
Adapted from my mother's recipe
Adapted from my mother's recipe
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