Cranberry Gingerbread Hearts


I make these Cranberry Gingerbread Hearts every year! Here´s why!

First, they have few ingredients and I bet you have all of them kicking around anyways!

Second, I finally get to use some of my leftover honey. Really, how come you always end up with 3 squeezie bottles of honey, all just 1/4 full?  My mother in law is worse than me so I baked them in her kitchen. This is how you earn brownie points, ladies!

Third, they are delicious. You´ve got your gingerbread spices, your chocolate glaze plus this slight tang you get by adding the cranberries! Incredible!

And lastly, I am German and there´s no Christmas in Germany without homemade Gingerbread, or Lebkuchen as we bark it.

 

Cranberry Lebkuchen

 

I could come up with a lot more reasons. Anyways, with only 4 weeks to go until Christmas this is the recipe you might want to start with. The honey in the dough makes your cranberry gingerbread pretty crispy at first. Watch those teeth when you first try them! What you want to do is to put them in a cookie tin with an apple or a brown sugar coin! Let them sit for about a week and THEN you try them again! They´ll be soft and fruity and awesome!

 

Cranberry Lebkuchen Herzen

 

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Cranberry Gingerbread

A fruity twist on the traditional gingerbread cookie with tart cranberries! A lovely sweet treat for Christmas.

Course Dessert, Snack
Cuisine American, Canadian, German
Prep Time 25 minutes
Cook Time 12 minutes
Resting time 1 hour
Total Time 37 minutes
Servings 25 portions
Calories 110 kcal
Author Kiki Johnson

Ingredients

  • 125 g honey
  • 50 g sugar
  • 50 g brown sugar
  • 50 g butter
  • 2 Tbsp cream
  • 2 tsp gingerbread spice
  • 0,5 tsp cardamom
  • 100 g dried cranberries
  • 250 g flour
  • 2 tsp baking powder
  • 200 g dark chocolate + cranberries for decoration

Instructions

  1. Heat up the honey, butter and cream in a pot until melted, add the cranberries and let simmer for 2 minutes. Blend this mixture in your processor until smooth. Small junks of cranberries are no biggie.
  2. Whisk your flour with the baking powder, brown sugar and spices and add the cranberry-honey dough. Mix on low speed until it comes together, then knead with your hands until smooth.
  3. Let the dough chill for about an hour.
  4. Preheat your oven to 180, roll out the dough to about 4 mm and cut out little hearts with a heart -shaped cookie cutter.
  5. Bake them for about 12 minutes, let them cool completely and cover them with chocolate or sugar glaze!

6 Comments

  1. Die sehen ganz toll aus 🙂 Ich habe das Kekse-Backen ja noch vor mir.
    Übrigens ist das Design sehr hübsch geworden!
    Lg Elli

    • Vielen Dank liebe Elli! Ja, die Lebkuchen waren auch meine erste Plätzchen Sorte! Ich bin verglichen mit meinen Blogger Kollegen ziiieemlich spät dran!
      Freut mich, dass dir das neue Design gefällt. Ich bin auch ganz happy.
      Liebste Grüße,
      Kiki

  2. Liebe Kiki,
    auch wenn ich schon hin und wieder auf die volle Dröhnung Orangeat und Zitronat bei Elisenlebkuchen stehe, hört sich deine Cranberry-Variante super lecker an. Ich hätte noch eine kurze Frage: Kommt der Teig komplett ohne Eier aus?
    Liebe Grüße,
    Laura

    PS: Ich mag dein neues Design!

    • hallo liebe laura!
      Vielen Dank ! Ich bin selbst ganz happy mit dem neuen Outfit 🙂
      Zu den Lebkuchen: Jawoll, der Teig ist eifrei! Kam mir auch erst spanisch vor, aber die lebkuchen werden bei richtiger Lagerung (Dose mit Apfel) schön weich und schmecken fabulös!Der Teig wird auch so schön rötlich durch dir Cranberries! Mach richtig Spaß damit zu hantieren!
      Liebste Grüße und eine entspannte Woche wünsche ich dir!

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