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 Time25minutes
Cook Time12minutes
Resting time1hour
Total Time37minutes
Servings25portions
Calories110kcal
AuthorKiki Johnson
Ingredients
125ghoney
50gsugar
50gbrown sugar
50gbutter
2Tbsp cream
2tsp gingerbread spice
0,5tsp cardamom
100gdried cranberries
250gflour
2tsp baking powder
200gdark chocolate + cranberries for decoration
Instructions
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.
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.
Let the dough chill for about an hour.
Preheat your oven to 180, roll out the dough to about 4 mm and cut out little hearts with a heart -shaped cookie cutter.
Bake them for about 12 minutes, let them cool completely and cover them with chocolate or sugar glaze!