These gingerbread Christmas cookies are my absolute favourite festive treats. They’re proper fun to make and every bite tastes like Christmas. It’s become our new tradition to bake these over the holidays and ice them while watching a Christmas film (usually The Grinch). They’re also lovely to put in a little box or jar and give to someone as a thoughtful Christmas gift. With the busyness of the holiday season, it’s so good to take some time to slow down and unwind and what better way to do so than putting on your favourite Christmas film and icing freshly baked cookies?
Makes +- 50 cookies
- 5 1/2 cups of all-purpose flour (plus some for surface)
- 1 tsp of baking soda
- 1 1/2 tsp of salt
- 1 tsp ground cinnamon
- 1/2 teaspoon of ground cloves
- 4 tsp ground ginger
- 1 tsp ground nutmeg
- 1 cup sugar
- 3/4 cup of honey
- 220g of unsalted butter
- 2 large eggs
- 95 grams of royal icing mix (I got this bag from Woolworths but there are plenty of royal icing recipes online)
- Pre-heat oven to 180 degrees
- Whisk together flour, salt, baking soda, and spices in a large bowl.
- Beat together butter and granulated sugar with a mixer until pale and fluffy. Beat in eggs, 1 at a time, then honey. Reduce speed to low, and gradually add flour mixture until well combined.
- Divide dough into thirds, and wrap each in plastic wrap. Refrigerate until firm but still pliable, about 1 hour.
- Roll out dough to roughly half a cm thickness and cut out shapes.
- Put the cut out cookies in the freezer for about 10 minutes
- Place cookies on baking paper on a baking tray and bake for 13 minutes or until golden brown (keep an eye on them as they brown quickly)
- Put icing in a piping bag (I used a medium sandwich bag) and decorate