Soft Gingerbread Cookies
It's gingerbread season! Here is an easy recipe for gingerbread cookies that are perfect for Christmas. They are simple to make and soft right out of the oven.
preparation: 15 minutes
making: 10 minutes
total: 25 minutes
servings: 1 cookie, 50 total
nutrition: 37 calories per serving
- 500g self-raising flour how to?
- 150g icing sugar how to?
- 2 tsp baking powder
- 1 heaped tsp dried ginger
- 1 heaped tsp cinnamon
- 1 heaped tsp cocoa powder
- 1 heaped tsp mixed ground spices
- 100g sour cream what is?
- 4 tbsp honey
- 100g soft-spread butter
- 1 egg yolk
Mix flour, icing sugar, baking powder, dried ginger, cinnamon, cocoa powder and mixed ground spices in a large bowl.
Add sour cream, honey, butter and yolk and knead using your hands until the mixture is combined to form a dough.
Wrap the dough in a cling film and refrigerate for an hour.
Preheat the oven to 180C.
Line a baking tray with baking parchment.
Take the dough from the fridge and divide it into two parts.
Put each part on a lightly floured surface and gently roll it out to a thickness of 5mm.
If needed, sprinkle flour to prevent the dough from sticking to the rolling pin.
Cut out your cookies using your favourite cookie cutters and place them on a prepared baking tray.
Bake for 9 to 10 minutes, but not longer, as they will be hard.
After the cookies are baked move them from the baking tray into the wire cooling rack and let them cool down.
Once they are cooled down, decorate with icing and sprinkles as you desire!
When placing cookies on a baking tray leave about 1 to 2 centimetres between them to prevent them from sticking together during baking.
After the cookies are baked, they are very soft and delicate, move them with caution. Use metal spatulas to help you with that.
To let gingerbread cookies stay soft for longer, store them in an airtight container. Let them cool down completely before putting them in the container.