These honey gingerbread cookies are soft the moment they come out of the oven, so you do not have to wait weeks for them to mellow in a tin. The secret is the dough itself: the honey, sugar and spices are cooked first, and the dough is then chilled.
Are you looking for gingerbread cookies that hold their shape, do not spread and taste like they came from grandma’s kitchen? This recipe is also ideal for last-minute baking, because the dough needs no long rest. Want to know how to get a perfectly flat surface for decorating?
Quick Overview
- What it is: A traditional honey dough made by a scalding method, where the honey and sugar are cooked first.
- Secret trick: Pressing the hot cookies flat right after they leave the oven for a perfect shape.
- Difficulty: A beginner can handle it.
At a Glance
- Prep time: 25 min (plus chilling)
- Baking time: 10 to 12 min
- Servings: about 40 to 50 cookies (depending on size)
- Difficulty: Easy
- Calories: about 95 kcal per cookie
- Trend: Soft gingerbread cutouts
Ingredients
(US cups, with grams in brackets)
- 3/4 cup plus 1 tablespoon (280 g) honey
- scant 1 cup (180 g) granulated sugar
- 1 pinch salt
- 3 tablespoons (20 g) gingerbread spice mix, or a mix of cinnamon, ginger, cloves and nutmeg
- 2 teaspoons (6 g) baking soda
- 1 cup plus 2 tablespoons (250 g) cold butter, 2 1/4 sticks, cut into pieces
- 3 large eggs
- 5 1/2 cups (700 g) all-purpose flour, for the dough
- 3/4 cup (100 g) all-purpose flour, for kneading and dusting
- royal icing or vanilla icing, for decorating
Instructions
- Cook the base: Put the honey, sugar, salt and gingerbread spice in a pot. Bring to a boil, stirring, until the sugar is completely dissolved.
- Add the baking soda: When the mixture starts to boil, take it off the heat immediately. Stir in the 2 teaspoons baking soda. Careful: the mixture will foam up a lot and turn paler.
- Cool with butter: Add the cold butter in pieces to the hot foam and stir until it melts. This also cools the mixture faster.
- Eggs (watch the temperature): Check the temperature of the mixture. It must be below 140°F (60°C), warm to the touch but not hot. Only then stir in the whole eggs so they do not scramble.
- Add the flour: Sift 5 1/2 cups (700 g) of flour into the liquid. Stir well with a wooden spoon until you have a cohesive but still sticky dough.
- Knead: Sprinkle the remaining 3/4 cup (100 g) of flour on your work surface. Turn the dough out onto it and knead briefly, until smooth and no longer sticking to your hands.
- Chill: Wrap the dough in plastic wrap (tip: divide it into 4 pieces so it chills faster). Refrigerate for 2 hours or freeze for 30 minutes.
- Cut: Roll out the chilled dough to about 1/4 inch (6 mm) thick. Cut out shapes. This recipe is also great for large shapes (about 4 inches / 10 cm).
- Bake: Bake on a baking sheet lined with a silicone mat or parchment paper in an oven heated to 350°F (180°C) (conventional setting) for about 10 to 12 minutes.
- Flat-surface trick: As soon as you take the baking sheet out of the oven, while the cookies are still hot, gently press them with a flat object, such as the bottom of a glass baking dish. The surface will level out beautifully. Let cool, then decorate.
Video Recipe
Tips for Perfect Honey Gingerbread Cookies
- Perfect decorating surface: The “ironing” trick of pressing the hot cookies is key if you want to use royal icing. You get a flat surface like a canvas where the icing will not run off the sides.
- Storage: Although the cookies are soft right away, they keep best in a tin with a tight-fitting lid in a cool, dry place. The original recipe says they stay soft and fragrant for 3 to 4 weeks.
Easy Variations
- Chocolate dipped: If you do not feel like icing, dip half of each cookie in good dark chocolate and sprinkle with ground nuts.
- Filled cookies: Sandwich two thinner cookies with plum jam (or another thick jam) and pour chocolate over them.
Frequently Asked Questions (FAQ)
Why are my gingerbread cookies hard after baking? You probably baked them too long, or worked too much flour into the dough when rolling it out. The dough should stay soft and pliable.
Can I make the dough a day ahead? Yes. The dough keeps in the refrigerator for 2 to 3 days. Let it soften at room temperature for a little while before rolling.
Can I freeze the dough or the cookies? Yes. Wrap the dough tightly and freeze it for up to 2 months, then thaw it in the refrigerator. Baked, undecorated cookies freeze well in an airtight container too.
Is this a recipe without molasses? Yes. The dough gets its flavor and color from honey and brown spices, so you do not need molasses.
What kind of honey should I use? A mild liquid honey such as clover or wildflower honey works well. Very dark honey makes a stronger flavor.
Whether you decorate them with royal icing or dip them in chocolate, these cookies are a good fit for a Christmas cookie tray or gift tin.
The recipe is based on a version by Tolle Rezepte, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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