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.
Photo: Natalie Levin
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.