Gingerbread Cookies Recipe

5 from 1 vote
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Baking
Cuisine American
Servings35 pieces


  • 150 milliliters of coffee
  • 100 grams of orange peel / lemon peel
  • 40 grams of butter soft
  • 200 grams of brown sugar or whole cane sugar
  • 2 medium-sized eggs
  • 80 grams of honey rather liquid variety
  • 200 grams ground almonds , alternatively hazelnuts
  • 15 grams of gingerbread spice
  • 1 tablespoon cocoa powder
  • 3 drops of bitter almond oil
  • 2 tablespoons of sunflower oil or coconut oil
  • 3 grams of salt
  • 300 grams of wheat flour
  • 35 pieces of gingerbread wafers approx. 5 cm


  • Make the coffee and let it cool down. Cut the orange peel / lemon peel mixture into small pieces with a kitchen chopper or sharp knife. Briefly mix the softened butter with the sugar, then stir in the eggs one by one and add the liquid honey.
  • Also stir in the almonds, gingerbread spice, cocoa, bitter almond oil and sunflower oil together with the orange peel and lemon peel mix. Dissolve the deer horn salt in 1 teaspoon of cold water and add to the coffee. Stir the cold coffee mixture into the mixture alternately with the flour.
  • Put the gingerbread dough in a bowl or tin with a lid and let it rest for a few hours, preferably overnight, in the refrigerator.
  • The next day, preheat the oven to 180 degrees top and bottom heat and cover a tray with baking paper. Either place the gingerbread dough on the wafers using a gingerbread bell or spread it on with a knife. Place them on the tray with a little space between them. They diverge slightly and result in the typical dome shape when baking. Bake for around 15-18 minutes.
  • Let the gingerbread cool and melt the chocolate icing or couverture. Cover the gingerbread with it and sprinkle with sugar decorations or similar.
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