Name: Quick Gingerbread Cookies
Prep time: 20 min
Total time: 30 min
Yield: makes 24 cookies
Cuisine: British
Ingredients: 115 g butter, softened at room temperature (1 stick); 115 g sugar (1/2 cup + 1 tbsp or 4 oz); 1 egg; 3 tbsp honey; 150 g all-purpose flour (1 cup); 80 g old fashioned oats or oat flour (2.8 oz); 1/2 tsp baking powder; 1 tsp orange zest; 1 tsp cinnamon powder; 1/2 tsp ground cloves; 2 tsp ground ginger; 50 g sugar (for rolling) (1/4 cup)

Quick Gingerbread Cookies

Gingerbread Cookies are the number one Christmas cookies. They just must be part of your beautifully holiday decorated Christmas table. The gingerbread cookies are soft, full of spices that remind us of holidays and home, like ginger, cinnamon, cloves and they stay soft for weeks, which is great. They usually take a while to make, but these not. Nope. This gingerbread cookie recipe was created especially for all of you who lack time, but still, want to bake one amazing Christmas treat. They are made in just 30 minutes from start to finish. All you need to do is mix everything together, make walnut-sized balls, roll them in sugar and bake. That’s all. The interior is soft, chewy, delicious and the exterior, on the other hand, is nicely caramelized, crunchy and sugary, which gives them a nice detail. Also great as an edible Christmas gift, because they store very well and because well, all people love gingerbread cookies. Easy, simple, quick to make and of course, homemade and tasty.

How to make gingerbread cookies?

Easy, quick and without any fancy ingredients:

Sugar - Use white or brown sugar. Using brown sugar will only result in softer, chewier cookies.

Honey - It’s best to use floral honey because it has the mildest flavor.

Old fashioned oats - Add an extra rich flavor and taste. You can replace half with all-purpose flour.

Spices - Mmm, what are gingerbread cookies without spices? Use spices like orange zest, cinnamon, cloves, allspice, ginger, cardamom.

Sugar for rolling - Adds a lovely caramelized, crunchy top.

Can I freeze gingerbread cookie dough? Do they store well?

YES and YES. You can freeze this gingerbread cookie dough for up to a month. Place the cookie dough in freezer bags and once you will use the dough, continue with shaping the dough into walnut-sized balls, rolling them in sugar and baking. These also store very well. Keep them in a cookie box for up to a month. They also make a great edible Christmas gift.

Ingredients

Quick Gingerbread Cookies

115 g butter, softened at room temperature (1 stick)

115 g sugar (1/2 cup + 1 tbsp or 4 oz)

1 egg

3 tbsp honey

150 g all-purpose flour (1 cup)

80 g old fashioned oats or oat flour (2.8 oz)

1/2 tsp baking powder

1 tsp orange zest

1 tsp cinnamon powder

1/2 tsp ground cloves

2 tsp ground ginger

50 g sugar (for rolling) (1/4 cup)

Tools and equipment

bowl

electric mixer

stand mixer (optional)

large baking sheet

parchment paper

METHOD

Wet ingredients

In a bowl or in a bowl of a stand mixer beat together sugar and butter. Mix for about 5 minutes. Add an egg and continue mixing until the egg is completely incorporated. Gradually mix in the honey.
Dry ingredients

In a small bowl stir to combine all-purpose flour, oat flour, baking powder, orange zest, cinnamon powder, clove powder, ginger powder and 1/2 tsp salt. Add the dry ingredient to the butter honey mixture. Optionally add one tablespoon of rum. Mix everything to combine, using an electric mixer. Place the cookie dough in the fridge for about 10 minutes. Preheat the oven to 180 °C / 350 °F.

Tip

You can make oat flour at home. In a blender (or using an immersion blender) blend the old fashioned oats until you get a nice oat flour.
Bake and serve

Shape the dough into walnut sized balls (about 3 cm / 1.5 inch), and roll them in sugar. Place on a baking sheet lined with parchment paper and flatten slightly so they don’t roll over the baking sheet. Place in the oven and bake for 10 minutes at 180 °C / 350 °F. The cookies need to be soft when you take them out of the oven. Place them on a wire rack to cool, then serve. Store in a cookie box for up to a month.