Christmas cookies are one of the must-have traditional treats during the Christmas season. Apart from buttery cookies with the scent of butter, honey, and orange essential oil that create a moderately sweet flavor without being spicy, gingerbread cookies come in many eye-catching and lovely shapes, making them ideal gifts for friends and family. With winter approaching, let’s make some fragrant gingerbread cookies for a warm and peaceful Christmas with Annam Gourmet’s three methods below!
Originally, the term "gingerbread" referred to a type of bread made from ginger and molasses. Later, it came to describe a type of candy made from honey and spices. Today, gingerbread refers to various baked goods, from soft, moist cakes to crispy gingerbread cookies. Experts trace the origins of gingerbread back to around 1500 BC in ancient Egypt, where honey-flavored gingerbread and other spices were found in the tombs of pharaohs, along with written references to this treat.
Gingerbread was first brought to Europe in 992 AD by Armenian monk Gregory of Nicopolis, who taught the Christian people of France how to make gingerbread. Later, in the 13th century, gingerbread was introduced to Sweden by German immigrants. References from the Vadstena Monastery in the 15th century show that Swedish nuns baked gingerbread to relieve indigestion.
Centuries later, the first recorded sale of gingerbread cookies occurred in the 17th century when they were sold at monasteries, pharmacies, and farmer's markets in town squares. Although these cookies date back many years, the first gingerbread bakers are believed to be Queen Elizabeth I, who delighted visiting dignitaries with gingerbread cookies shaped like them.
>>>Read more: Discover the 7 most commonly used flours for baking today.
For the cookies:
In a large bowl, mix the butter and brown sugar. Beat with an electric mixer until light and fluffy.
Add the egg, vanilla, and molasses. Beat with the electric mixer until well combined.
In a separate bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough is smooth and fully incorporated.
Divide the dough into two equal parts, wrap in plastic wrap, and refrigerate for at least 2 hours.
Once the dough has chilled, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Lightly flour the surface where you will roll out the dough. After 2 hours, take the dough out, roll it out to a thickness of about 1 cm, and use cookie cutters to create your desired shapes. Place them on the parchment-lined baking sheet and bake for 11 minutes in a preheated oven at 160°C (320°F).
Let the cookies cool completely before decorating.
For the icing:
In a large mixing bowl, combine powdered sugar, 1 tablespoon milk, corn syrup, and vanilla. Beat at low speed with an electric mixer, adding 1 tablespoon of milk at a time until the desired consistency is achieved. The icing should be thick enough to pipe.
Spoon the icing into a piping bag with your desired tip. Decorate the cookies and enjoy!
For a sweeter touch, Annam Gourmet also offers cute bear-shaped gingerbread cookies to enjoy after your meal or as a warm gift for your loved one this upcoming Christmas.
Since the first gingerbread house appeared in the fairy tale Hansel and Gretel by the Brothers Grimm in the 19th century, gingerbread houses have become a sweet, warm symbol of wishing for a peaceful Christmas season.
For the gingerbread (walls, roof, etc.):
Royal icing for decoration:
Tools:
Make the dough:
Cream the butter and brown sugar with an electric mixer until smooth and light in color.
Add the eggs and honey, continue mixing until combined.
Sift the flour, ground ginger, cinnamon, cloves, baking soda, and salt into the butter mixture. Mix until it forms a soft, smooth dough.
Divide the dough into two portions, wrap tightly in plastic wrap, and refrigerate for 1-2 hours to firm up.
Shape the dough:
Remove the dough from the refrigerator, let it sit for 10 minutes to soften.
Roll the dough to about 0.5 cm thickness on a floured surface.
Use cookie cutters or draw your own template to cut out the gingerbread house pieces (usually includes 2 front/back walls, 2 side walls, and 2 roof pieces).
Place the dough pieces on a parchment-lined baking sheet and refrigerate for 10-15 minutes to firm up.
Bake the cookies: Preheat the oven to 180°C (350°F). Bake the cookies for 10-12 minutes or until the edges turn golden brown. Let them cool completely before decorating.
Make the royal icing: Beat the egg whites with powdered sugar and lemon juice until stiff peaks form. Divide the icing into portions, adding food coloring if desired. Place the icing in a piping bag with a small tip for easy decorating.
Decorate and assemble the house:
Use royal icing to "glue" the walls and roof together, starting with the sides and then adding the roof. Use a cup or weights to hold the pieces in place while the icing sets.
Once the house is fully assembled and the icing has dried, decorate with details such as windows, doors, and the roof using more icing and candy as desired.
Allow the house to dry completely before displaying or enjoying.
At Annam Gourmet, each baker is an artist, carefully crafting every intricate detail on the gingerbread cookies while ensuring they remain delicious, crispy, and fragrant.
Eggless gingerbread cookies are a great option for those who love the smell of gingerbread but wish to avoid eggs, making them suitable for vegans or those with egg allergies. Not only are these cookies tasty, but they also offer health benefits. The ginger in the cookies aids digestion, reduces bloating, and boosts the immune system with its antioxidants. Additionally, as this recipe doesn’t include eggs, it’s a great choice for those on a special diet while providing a quick energy boost from sugar and honey.
Mix the butter and sugar in a bowl, then add whole wheat flour, all-purpose flour, baking powder, salt, ground ginger, cinnamon, and cloves. Gradually add the warm milk while mixing until the dough binds into a ball.
Roll the dough to about 1 cm thick. Use cookie cutters to shape the dough as desired, then place it on a baking sheet and bake for 10-15 minutes at around 150°C (300°F).
While waiting, prepare the icing by beating egg whites into stiff peaks, dividing it into three portions, and adding food coloring of your choice. Place the icing in a piping bag and decorate the cooled cookies.
Decorate and enjoy your eggless gingerbread cookies.
Why wait? Let’s make some crisp, fragrant gingerbread cookies, beautifully decorated, perfect for enjoying with a warm cup of tea during the upcoming winter nights. Annam Gourmet hopes that with these three simple gingerbread cookie recipes, you can create delicious and meaningful gifts for Christmas. Try them today and enjoy the warmth of the holiday season with these wonderful gingerbread cookies!
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