• 300 grams (10.6 ounces) sugar
  • 200 grams (7.05 ounces) unsalted butter (82.5% fat)
  • 750 grams (26.45 ounces) all-purpose flour
  • 3 large eggs
  • 1 teaspoon baking soda
  • 200 grams (7.05 ounces) honey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • Spices (nutmeg, cloves, cardamom) to taste


  • Mixing Bowls

    Choose bowls of various sizes to efficiently separate and combine dry and wet ingredients. Tip: Stainless steel bowls chill quickly in the fridge, helping to keep your dough cold.

  • Whisk

    A good whisk is essential for properly blending the eggs and sugar. Tip: Make sure to use a whisk with a comfortable grip for longer mixing times.

  • Measuring Cups and Spoons

    Precision is key in baking, so accurate measuring tools are a must. Tip: Opt for a set with clear, engraved measurements for easy reading.

  • Rolling Pin

    A well-balanced rolling pin makes rolling out the dough a breeze. Tip: Cover it in a bit of flour to prevent sticking.

  • Teflon Mat or Parchment Paper

    This ensures your gingerbread doesn't stick to the baking sheet and cooks evenly. Tip: A silicone baking mat is reusable and more eco-friendly.

  • Baking Sheets

    Sturdy baking sheets help in evenly baking your gingerbread. Tip: Light-colored sheets tend to absorb less heat and prevent over-browning.


Step 1

Step 1: Bring the honey to a boil in a medium saucepan, then add the spices (cinnamon, ginger, and your choice of nutmeg, cloves, or cardamom). Melt the butter in the spiced honey mixture.

Step 2

Use a heavy-bottomed saucepan to prevent the honey from burning.

Step 3

Step 2: In a separate bowl, whip the eggs with the sugar until the mixture is light and fluffy.

Step 4

This usually takes about 3-4 minutes with an electric mixer on medium speed.

Step 5

Step 3: Let the honey and butter syrup cool slightly. Once cooled, gradually add it to the whipped eggs and sugar mixture while continuously stirring.

Step 6

Make sure the syrup is not too hot to avoid cooking the eggs.

Step 7

Step 4: Add the baking soda and gradually incorporate the flour. Start with 600 grams (21.2 ounces) and then add the rest little by little until you reach a slightly sticky, pliable dough consistency.

Step 8

You may not need all 750 grams of flour; the dough should feel like it has a bit of flour missing.

Step 9

Step 5: Knead the dough on a floured surface until smooth. Wrap it in plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Step 10

The longer you refrigerate the dough, the better the flavor will develop. It can be stored in the fridge for up to 2 months.

Step 11

Step 6: Preheat your oven to 180°C (356°F). Roll out the dough on a floured table to a thickness of 5mm (0.2 inch).

Step 12

Step 7: Place the rolled dough on a teflon mat or parchment paper-lined baking sheet. Bake for 7 to 10 minutes or until golden brown.

Step 13

If you prefer softer gingerbread, bake for the shorter time; for crisper cookies, aim for the longer time.

Step 14

Step 8: Remove the gingerbread from the oven and immediately press it lightly under a flat object for 3 to 4 minutes.

Step 15

This step ensures the cookies remain flat for decorating.

Step 16

Step 9: If you're adding skewers, insert them into the hot gingerbread carefully.

Step 17

Good luck and enjoy your gingerbread!


Whip up some creativity when serving your gingerbread cookies! 🧁

🎉 For a Festive Gathering: Arrange your beautifully decorated gingerbread men, stars, and trees on a large festive platter. Add some powdered sugar to mimic snow and place a few sprigs of holly around for a picturesque holiday centerpiece. 🍪🎄

☕ With a Cup of Hot Cocoa: Serve these cookies with a big mug of hot cocoa topped with marshmallows and a dash of cinnamon or nutmeg. They make a perfect winter afternoon treat that the whole family will enjoy. 🍫💕

🎁 As Edible Gifts: Pack your gingerbread in clear cellophane bags, tie them with colorful ribbons, and pop them into gift baskets. Personalize each cookie with names or festive messages using colorful icing for truly heartwarming presents. 🎀🍬


Bake delicious gingerbread treats that cater to everyone’s dietary needs! 🌿✨

🌾 Gluten-Free Gingerbread: Simply substitute the flour with a gluten-free baking mix. Ensure it's a blend that includes xanthan gum to keep the dough's elasticity. Your gluten-free friends won't feel left out with these delightful cookies. 🍪🚫🌾

🌱 Vegan Gingerbread: Replace the butter with a vegan margarine or coconut oil, and use flaxseed or chia seed "eggs" (1 tbsp ground seeds + 2.5 tbsp water per egg). The results will be just as tasty and festive, making this recipe wonderfully inclusive. 🌲🍪


  • Why does my gingerbread dough crumble?

    You might need to add a bit more liquid, like a tablespoon of milk or water. It will help to achieve a more cohesive dough.

  • How do I know when my cookies are done?

    The edges should be firm but not darkened, and the middle should be set. 7-10 minutes at 180°C (356°F) is usually perfect.

  • Can I make the dough ahead of time?

    Absolutely! This dough can be stored in the fridge for up to 2 months. Make sure it is well-wrapped to avoid drying out.

  • What can I substitute for nutmeg if I don't have any?

    You can use a mix of mace or allspice. Both give a similar warm, spicy flavor that complements gingerbread well.

  • How can I achieve a perfect dough consistency?

    Add the flour gradually; starting with 600g and then adding more as necessary. Aim for a dough that isn’t sticky but not overly dry.

  • What’s the best way to store baked gingerbread cookies?

    Keep them in an airtight container at room temperature for up to a couple of weeks. For longer storage, freeze them.

Nutrition facts

Recipe Yield:20 servings
Calories:180-220 calories per serving
Calories (Min - Max):180 - 220
Total Fat:7g
Saturated Fat:4.5g
Total Carbohydrate:28g
Total Sugars:16g