Gingerbread Cookies and Icing


  • 2 1/2 cup flour
  • Cinnamon
  • Nutmeg
  • Baking soda
  • Ginger powder
  • Salt
  • 1/2 cup coconut sugar
  • 100g butter
  • 3 tablespoons honey or any type of syrup
  • 1 egg

Cut the butter in small cubs and leave it at room temperature.

Put the flour in a bowl and whisk in salt, cinnamon, ginger powder, nutmeg and baking soda.

In a separate bowl mix the butter with sugar and honey (or syrup). The add in the egg and mix well.

Whisk in the flour. Then flour a little bit the surface and knees the dough until it becomes smooth.

Wrap the dough in plastic wrap and refrigerate it for at least 2 hours, I recomande overnight

Before making the cookies, put the dough out of the fridge and let it soften at room temperature for a little bit.

Preheat the oven to 180C.

Roll the dough on a slightly floured surface and cut out your shapes. Put the cookies on parchment paper and bake them for around 20min. It depends on the size and thickness.

When ready, they will be a darker shade of brown. Let them cool before decorating.


  • 1 egg white
  • 1 1/2 cup powdered sugar
  • 1 teaspoon of lemon juic

Place the egg whites in to a bowl. Add the lemon juice and a couple of teaspoons of sugar. Start mixing when all the ingredients are incorporated add some more sugar and when it incorporates well add it another time. Continue adding the sugar like this until u use all and the mixture becomes smooth, white and thick.

Place the icing in a piping bag and decorate your cookies. When the cookies are finished, let them dry at room temperature for a couple of hours until the icing hardens



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