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Soft Gingerbread Cookies - German Honey Gingerbread
These cute Soft Gingerbread Cookies are not only adorable but also extremely delicious! My bunny shaped German gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor.
Prep Time 35 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings 20 cookies
Calories 210 kcal
Ingredients
- 1 Bunny Cookie Cutter
- 75 g butter
- 125 g honey
- 50 g brown sugar
- 1 eggwhite
- 200 g flour
- 100 g ground almonds
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp allspice ground
- 1/2 tsp coriander optional
- 1/4 tsp freshly grated nutmeg
- 2 tsp ground ginger
- 1/2 tsp finely ground pepper
- pinch of salt
- 2 tsp baking powder
For the brown glaze
- 125 g powdered sugar
- 1-2 tbsp lemon juice or rum or spiced whiskey
- 1 tsp cinnamon
For the white glaze
- 100 g powdered sugar
- 1-2 tbsp lemon juice
- sugar pearls for decoration
Instructions
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In a small pot, heat butter and honey until the sugar is dissolved. Stir well and let cool.
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Once cooled, mix in the egg white using a hand mixer or the stand mixer with the whisk attachment
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Switch to the paddle. Mix flour, spices, salt, and baking powder and add to the honey mixture. Mix to combine, cover the bowl with cling film and put in the fridge for 2 h to firm up a bit.
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Preheat the oven to 200 Celsius / 400 F.
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Roll out the dough to 6 mm and cut out cookies. Put the bunnies on a prepared baking sheet and let bake for 5 minutes. Let cool completely.
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Mix the ingredients for the 2 glazes. Glaze cooled gingerbread bunnies with the brown glaze. Let the glaze dry and decorate them with the white glaze, using a piping bag with a small hole or a Piping Pen. Use sprinkles or edible pearls for the eyes and nose!
Recipe Notes
Store the bunnies in cookie tins.
Adding an apple slice or a piece of bead helps to keep them soft. Do not forget to replace the apple slice regularly.