These cookies are Christmas-y, pretty, and spicy. They’re aromatic and are perfect for that fun afternoon of family cookie decorating. This recipe is great if you’re a fan of soft OR crunchy cookies, since you can make the dough as you wish, it’s a great recipe for everyone!
Ingredient List for Christmas Gingerbread
- 1 kg (4 cups) of sugar;
- 0,5 l (2 cups) boiled water;
- 300 g (2 and 0.5 sticks) unsalted butter;
- spices (2 t spoons cinnamon, 2 t spoons ginger (carnation, nutmeg, or cardamom, your choice);
- 1 t spoon salt;
- 1 t spoon baking powder;
- 2 eggs;
- 1,500 g (6 cups) flour.
Instructions
Gingerbread caramel for dough
- Divide sugar into two parts (two cups each).
- Put one part in the pan with a thick bottom. Let it melt at a low temperature (it becomes brown colour, syrup consistency).
- Add gradually 2 cups of boiling water and keep mixing during the process. Please, be careful doing it – the reaction is very active and the mixture is boiling. To protect your hands – cover them with cooking gloves or towels).
- Keep stirring till the water and sugar syrup are completely mixed.
- Add 2 cups of sugar to the mixture.
- Add baking powder. Stir actively (the mixture will double).
- Add 2 and a half sticks of unsalted butter.
- Add spices and salt.
- Remove from the stove.
- Let it cool down.
Gingerbread Dough
- Add 2 eggs.
- Add flour gradually and knead the dough (5-15 min).
- Divide the dough into several bags and put it in the fridge to rest for 24 hours or in the freezer for 2 hours.
- Take it out of the fridge, and let it rest a little bit at room temperature, so it becomes softer and easier to work with.
- Roll the dough 0.5 mm
- Use cutters or other tools to make the cookie shapes.
- Bake for 8-10 minutes at 350F
- Let cookies cool.
Bon appetite!
Tips for Christmas Gingerbread Cookies
- If the gingerbread cookies become hard, you can refresh them by putting cut apples or pieces of bread nearby (in a pan or plastic bag/container). In a couple of hours, they become soft and easy to chew.
- Kept at room temperature, these Christmas gingerbread cookies can last for 9 months.
- Cover with Royal Icing or another topping of your choice.
Royal Icing for Gingerbread Cookies
This icing is great because you can make the consistency how you like it for decorating. Soft and flexible for piping, or thicker if you wish. It’s also easy to find the ingredients.
Ingredients
- 1 Egg white.
- 1 cup of powdered sugar or Icing Sugar.
- A few drops of water (if needed).
- Small paintbrushes and toothpicks for spreading icing.
- Food colouring or food markers (optional).
- Decor – sprinkles, coloured sugar, luster dust edible, other decorations (optional).
Directions
- Put an egg white in a bowl.
- Add gradually powdered sugar and mix till soft and homogeneous consistency.
- Add 1-2 t spoon of water (if needed) to change the thickness of consistency.
- Separate by as many bowls as you want.
- Add food colours. Mix well.
- Put Royal Icing in piping bags.
- Decorate your cookies.
Royal Icing Tips
- Use more thicker consistency for volume shapes or outlines.
- Use more thinner consistency to cover flat pieces.
- Use toothpicks for spreading icing and rid of air bubbles.
- You can always add more powdered sugar or water to make the right consistency.
- Leftovers can be kept in the fridge for 3 days. Mix well before using again.
12 DAYS OF DECOR CHRISTMAS RECIPES
We are featuring 12 recipes that are holiday favourites from Decor Cabinets staff. Check out all the recipes on the blog.
