- Sugar 100 g
- Honey 150 g
- Ground cinnamon (dried) 1 tsp
- Ground ginger (dried) 1 tsp
- Baking soda 2 tsp
- Butter 120 g
- Large eggs 1 pcs
- All-purpose flour 500 g
- In a medium-sized saucepan, combine the sugar, honey, and spices (cinnamon and ginger). Stir with a spatula and heat over low heat
- Add the baking soda once the sugar has dissolved and the mixture is smooth. Stir well—it will foam up, but don’t worry, that’s completely normal
- Add the butter and mix again using a spatula until well combined
- Remove the saucepan from the heat. Add the egg and quickly whisk until smooth to prevent it from curdling
- Gradually add the flour to the mixture and knead until you have a soft, elastic, and non-sticky dough
- Lightly dust a silicone mat or parchment paper with flour, roll out the dough, and use Christmas cookie cutters to cut out your favorite shapes. Place the cutouts on a parchment-lined baking sheet
- Bake in a preheated oven at 350°F (180°C) for 6-10 minutes, depending on the thickness of the cookies
- The cookies cool quickly, so you can almost immediately serve them with a cup of delicious, aromatic tea or coffee!
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To customize the flavor, you can to the dough, such as star anise, anise, or cloves add other spices.
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It’s best to use a medium or large saucepan when preparing the dough to avoid issues with foaming when adding baking soda.
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The cookie cutters can be any shape, making this recipe suitable for various occasions, not just Christmas.
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Place the cut dough pieces slightly apart on the baking sheet, as the cookies will expand a bit while baking.
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The thickness of the rolled dough affects the cookies: thicker dough makes fluffier cookies that take longer to bake, while thinner dough makes crunchier cookies that bake more quickly.
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These cookies stay tasty and crispy for a long time, although I doubt they’ll last that long before being eaten!
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As an idea, making these cookies is a great activity for little ones—get the kids involved and enjoy the winter together!
