Gingerbread Cookies

  • 30 min preparation time plus 30 min cooking time

    Preparation Time

  • easy

    Difficulty Level

  • 30-40 cookies


The gingerbread cookies are one of the most popular and favorite Christmas sweets. They usually have the shape of a small human, but they can also have the shape of a star, a Christmas stocking and other Christmas shapes. Many people use them as edible decorations for their Christmas tree, but they are also a nice sweet that you can serve to your guests. The first figure-shaped gingerbread cookies are documented since the reign of Elizabeth I of England, who offered them only to her special guests. Children can also help in making these cookies, especially in decorating them!


Aromatic, For Vegetarians

  • 450 gr flour
  • 1 tsp baking soda Sunspices
  • 1 tsp nutmeg Sunspices
  • 2 tsp cinnamon Sunspices
  • 3-4 tsp ginger Sunspices
  • 110 gr butter, at room temperature
  • 100 gr brown sugar
  • 8 tbsp thyme honey
  • 1 egg, at room temperature

For the glaze

  • 2 egg whites
  • 450 gr powdered sugar, sifted
  • 2 tsp fresh lemon juice


  1. In a bowl, we stir the flour, the soda, the nutmeg, the cinnamon and the ginger. In the mixer bowl, we beat the sugar and the butter until the mixture is fluffy and has become pale yellow in color. We add the egg and incorporate well. Then, we add the honey and incorporate well. Finally, we add the flour mixture and we stir until just incorporated. We knead the dough forming it into a ball and we wrap it with plastic wrap. We place it in the fridge for 20 minutes. In the meantime, we preheat our oven to 180C/350F and line two baking sheets with parchment paper.

  2. We take the dough off the fridge. We place it between two parchment papers so that it doesn’t stick and we spread it with a rolling pin until it is 0,5 wide. We cut the dough in shapes, using cutters. We place them in the baking sheets keeping some distance between them. We repeat the process until we have used all the dough. We bake for 12-15 minutes. When cooked, we place them on a wire rack and allow to cool. At this point, if we want to hang them on the tree, poke a hole through the top of the cookies.

  3. For the glaze: In a mixer, we whip the egg whites until stiff peaks form. When it starts forming peaks, we add the lemon juice, and while whipping, we gradually add the powdered sugar until we have a smooth, stiff meringue (we may need some more or less powdered sugar). We spoon the meringue into piping bag and we decorate our cookies. We can also use colorful candies, biscuits, chocolate chips and anything we want in order to decorate them!

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