Gingerbread Cookies
Celebrate the holiday season with these adorable gingerbread cookies. They are soft inside with a delightful crunch on the edges - a beloved holiday treat to make with friends and family.
Ingredients
- 180 g plain flour (1½ cups)
- ½ tsp baking soda
- ¼ tsp salt
- 1½ tsp ginger powder
- 1½ tsp cinnamon powder
- ¼ tsp ground nutmeg
- 85 g unsalted butter softened at room temperature
- 60 g brown sugar
- ½ egg beaten
- ¼ cup honey (or maple syrup)
- ½ tsp vanilla extract
Instructions
- In a large bowl, mix together the dry ingredients - plain flour, baking soda, salt, ginger powder, cinnamon powder, and ground nutmeg. Set aside.
- In another mixer bowl, cream the butter and sugar until light and fluffy using a handheld mixer or stand mixer on high speed (about 2-3 minutes).
- Mix in beaten egg, honey, and vanilla extract, scraping the sides and bottom of the bowl as needed.
- Gradually add dry ingredients to the butter mixture in 2 separate times, cutting and folding each time until a dough forms.
- Wrap the dough in cling film, pat down to a disc shape, and chill in the refrigerator for 1-2 hours.
- Preheat the oven to 175ºC.
- Flour the work surface and rolling pin, then roll and flatten the dough to 5mm thick. Use cookie cutters to cut into your desired shapes. Flour the cookie cutters as the dough will get sticky. Don’t worry if you’ve floured too much as the flour spots will bake off.
- Repeat step 7 for any remaining dough scraps.
- Transfer the cookie dough to a baking tray lined with parchment paper.
- Bake in the preheated oven for 8-10 minutes.
- Allow the cookies to cool for 10-15 minutes. They will continue to firm up as they cool, achieving that crispy edges while soft and chewy inside.
- Serve them with a cup of warm milk, hot cocoa, or coffee!