Honey Gingerbread Cookies smell and taste amazing — and they’re perfect for making delicious treats with your cookie cutters! 🙌🍯✨
INGREDIENTS:
Butter (cold) – 3.5 oz (100 g)
Flour – 10.5 oz (300 g) (+ extra for rolling)
Sugar – 3.5 oz (100 g)
Corn Starch – 1.5 oz (40 g) (or substitute with flour)
Eggs – 2
Clear Honey – 3.5 oz (100 g) (Use liquid honey; thick syrup works too)
Baking Powder – 1 teaspoon
Ground Ginger – 1/2 teaspoon
Ground Cardamom – 1/2 teaspoon
Ground Cinnamon – 1/2 teaspoon
TIPS BEFORE YOU START:
Use cold butter for the best dough texture.
Corn starch helps keep the cookies soft inside, but you can use flour if needed.
For the best results, go with clear, liquid honey instead of maple syrup.
You can replace each egg with 1 tablespoon of corn starch mixed with 3-4 tablespoons of water, if you'd like egg-free cookies.
INSTRUCTIONS:
Cut the cold butter into small chunks or blend it until you get a cold butter spread.
Mix Dry Ingredients: In a bowl, whisk together the flour, corn starch, baking powder, sugar, ginger, cardamom, and cinnamon.
Combine Everything: Add the butter, eggs, and honey to the dry ingredients. Mix everything together. The dough will have a crumbly texture.
Chill the Dough: Wrap the dough in plastic wrap and let it chill in the fridge for at least 1 hour.
Preheat & Roll Out: Preheat the oven to about 180°C (350°F). Roll the dough to a thickness of about 3/16" to 1/4" on a lightly floured surface.
Cut & Bake: Use your favorite cookie cutters to cut out shapes. Place the cookies on a baking sheet lined with parchment paper. Bake for 7-9 minutes or until they’re firm and lightly golden-brown.
Cool & Enjoy: Let the cookies cool. You can decorate them with icing if you’d like — or just enjoy their simple, spicy goodness! 😊🍪
Here you can find some tips on using your cookie cutters to get the best results!
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