Easy Gingerbread Cookies

Elena Butuc

I originally aimed to make a traditional gingerbread recipe with colored glaze. However, I also wanted a simple, quick recipe that didn't require extensive refrigeration, maintained its shape when baked, and had a delightful taste.

Sticking with this recipe made me happy as it yielded a delicious result with a pleasant honey flavor. If rolled thinner, the cookies will be slightly crispier, whereas thicker cookies result in a softer texture. It's customizable to everyone's preference.

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Ingredients

Metric US

●

Egg

4 pieces

●

Powdered sugar

200 g

●

Honey

9 tbsp

or 150g

●

Baking soda

1 tsp

quenched with 2 tablespoons of vinegar

●

Cinnamon powder

1 tsp

and 1 tablespoon of cocoa, if you want something browner

●

Lemon juice

1 tbsp

●

White flour

500 g

or more

Step by step

Step 1

Preheat the oven to 180-200 degrees Celsius.

In a bowl, beat 2 whole eggs and 2 egg yolks, then add honey and 100g of powdered sugar.

Step 2

Beat the mixture well using a whisk or mixer.

Step 3

Quench the baking soda with vinegar and incorporate it into the mixture.

Step 4

Add cinnamon (and, if desired, cocoa or other spices of choice) and mix well.

Step 5

Gradually add flour, mixing first with a spoon or spatula.

Add in 2-3 batches to prevent the dough from becoming too dry or hard – flour quantity might vary depending on the brand.

Step 6

Dust your work surface with more flour and turn out the dough. It will be a bit sticky, so have extra flour on hand besides the 500g in the recipe.

Step 7

Knead the dough and add more flour until it becomes smooth and non-sticky.

Step 8

Roll out the dough to about 5 mm thick using flour. Cut into desired shapes. Re-knead the scraps and repeat the rolling and cutting process.

Step 9

Place the cookies on a non-stick baking tray or one lined with parchment paper.

Step 10

Bake in the preheated oven for 8-10 minutes. Be cautious not to overbake, or they will become hard.

Step 11

Once all the dough is used and cookies baked, proceed to decoration.

For glazing, beat 2 egg whites with 100g powdered sugar and 1 tbsp lemon juice. Decorate to taste. Ensure thorough drying to prevent stickiness when eating.

Alternatively, use store-bought colored sugar pastes, like the Dr. Oetker set, for quick and varied decorations, especially engaging for children.