The beginning of December is absolutely the last call for baking gingerbread cookies! These don't have to wait so long to soften, they are crispy right after making them. Thanks to homemade gingerbread spice mix they have an even intensive flavour. I'm not sure they will make it until Christmas... ;-)

Gingerbread cookies

14 very large cookies

Ingredients for cookies:

  • 400g flour
  • 1 tsp bicarbonate of soda
  • 2 tbsp homemade gingerbread spice mix
  • 2 tbsp cinnamon
  • 1 tsp ground anise
  • 1 tbsp dark cocoa powder
  • 1/4 tsp salt
  • 100g icing sugar
  • 160g unsalted butter, cold, diced
  • 100g honey or black treacle*
  • 1 egg + 1 egg yolk

Ingredients for royal icing:

  • 30g egg white, cold
  • 150g icing sugar
  • 4 drops of lemon juice
  • red and green food colouring, liquid or gel**


  1. Prepare the dough. Place all the ingredients in a bowl, cut with a pastry cutter and quickly knead using your hands. Cover in foil and refrigerate for min. 1h.
  2. Bake the cookies. Preheat the oven to 1800C and line a baking tray with paper. Roll out large pieces of dough, 3-5mm thick, sprinkling the surface with flour. Try not to overuse it or the dough will start crackling while rolling out. Cut out the cookies and put them on the tray. Bake very large cookies for 9-10 minutes, medium 7-8 minutes, very small - max. 5 minutes. Cookies are very soft after taking them out from the oven, but they will become harder as they cool.
  3. Prepare the royal icing. Place the egg white, icing sugar and lemon juice in a bowl. Beat for 5 minutes on very low speed. Divide into three parts, 1 larger and 2 smaller. Colour the smaller ones red and green, leave the larger one white. Decorate cooled cookies as seen below, using a piping bag with a small round tip (I used Wilton round tip no.4).


*If you use black treacle, add 50g of icing sugar more. Treacle is bitter in relation to honey that adds sweetness to the cookies. They are already not very sweet so omitting those 50g of sugar might turn them inedible.

**If you use gel food colourings, reduce the amount of sugar by 15g. Gel food colourings will thicken your icing and by the end of decorating you won't be able to pipe it. Proportions for the royal icing above are best for using with liquid food colourings (don't overuse them, though, or they will make your icing a bit too liquid ;-)).

Karolina & Bakesaurus

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