Gingerbread cookies are the ultimate fall cookies that you simply just can’t go wrong with. It’s easy to make, crispy and so fragrant – the perfect treat to dip in your coffee or tea cup.
Star-Shaped Gingerbread Cookies
Based on Martha Stewart's recipe with changes and modifications
For the cookies:
- 100 grams (1/2 cup) cold butter cut into cubes
- 100 grams (1/2 cup) dark brown sugar
- 1 tsp. ground ginger
- 1.5 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 420 grams (3 cups) all-purpose flour
- 1 large egg
- 1/2 cup honey or molasses
- 1-2 tbsp. cold water if necessary
In a food processor with a steel blade put = butter, sugar, ginger, cinnamon, salt, baking soda and flour and blend until mixture is crumbly.
Add egg and honey and continue to process just until large clumps of dough form. If the dough is not coming together, add another 1-2 tablespoons cold water.
Transfer the dough on a work surface and create a flat disc shape. Wrap in plastic wrap and refrigerate for about an hour.
Roll out the dough on a floured surface to about 3-4 mm thick and cut out cookies.
Place the cookies on a baking tray lined with baking paper.
Preheat oven to 175c degrees.
Bake for about 8-10 minutes, or until golden and set.
Cool completely and store in a sealed jar.
- Keep the cookies in a sealed jar for up to two weeks at room temperature.
- If you want, you can decorate the cookies with some Royal Icing. Personally I prefer them natural.
- Instead of honey or molasses you can use date or maple syrup. Flavors will vary accordingly.
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