Browin Blog - Gingerbread cookies

Gingerbread cookies


Gingerbread cookies – many people cannot imagine Christmas without them! Gingerbread dough is easy to prepare, but it is necessary to start working on it somewhat in advance as both the gingerbread cookies and Old Polish gingerbread require dough that was maturing for even up to 4 weeks! Since there is only a week left until Christmas, we can throw you a lifebuoy! Here is a recipe for quick last minute gingerbread cookies that you can make even a day before the Christmas Eve! Preparing these cookies takes about 20 minutes and they can be eaten right away – without waiting from them to soften!

Recipe for quick gingerbread cookies


2 glasses flour + some flour for preventing the dough from sticking

1/4 glass honey

60 g (5 tbsp) soft butter

1/3 glass sugar

1 egg

1 tsp soda

1 tsp cinnamon

1 pack of gingerbread spices

1 tsp black pepper

1 tbsp cocoa powder

for the glazing:

juice from 1 lemons


powdered sugar

Gingerbread cookies


Screen the flour into a bowl. Add other ingredients, stir thoroughly and knead dough from them. Sprinkle flour over the pastry board and roll out the dough on it down to the thickness of about 3 mm. Cut the cookies in your favourite shapes. Line the baking tray with baking paper and arrange cookies on it. Heat up the oven up to 180°C. Bake the cookies for about 8-10 minutes. Cool everything down and decorate the cookies as you please. To this end, you can use chocolate topping, colourful ready-made icing pens or your own icing.

How to make icing for the gingerbread cookies?

Heat up the juice and water with ratio of 1 tablespoon of water per 1 tablespoon of juice. Once everything is warm, add powdered sugar gradually, stirring all the time, until you achieve the appropriate consistency of the icing. Next, pour the icing into a pastry bag with a thin applicator and decorate the gingerbread cookies in any way you like.




Bon appétit! ...because homemade is better!