Super easy gingerbread cookies ((only 7 ingredients) with no molasses, butter or any nasty ingredients. The simplicity of this recipe makes the preparation of our favorite classic European gingerbread cookies a child’s play (literally!). Not to mention they are super healthy, durable and soft-ish. Ideal treat on a cold winter day.
FREEZING THE DOUGH
If you are in the mood for it you can definitely freeze out the dough (or part of it) and use it later on. Once you take it out the freezer to thaw you might need to add some extra flour and or vegetable oil to make rolling out the dough easier.
INVOLVING THE KIDS:
If you’ve been around for a while you know I love including my little boy in the cooking process. I’m a huge believer that good eating habits are formed early on. And it’s not just about seeing moms and dads cook & eat together. A hand on involvement in the process is the most important part.
My 3 year old had great fun rolling the dough, sprinkling additional flour and cutting out the shapes. His rather impatient little nature drew him to the kitchen every 2 minutes aking if they are ready to eat.
The best part is however, that these cookies can last up to a week (without refrigeration) when kept in air-tight container. We keep ours in a Christmas-y metal box (the one in the pictures).
Do you ever get that feeling towards the end; a slim thought running through your mind ‘Oh, the dough cannot be rolled out once more, there isn’t merely enough of it’.
I know I do, in fact way too often. If we share that in common, fear not. I’ve got just the solution. At the end, instead of making more shapes, simply form small balls (with your hands), then place them on baking paper and gently press with fork to make them flat-shaped. Then into the oven and voila – lazy it is.
The beauty of this dough is that you can actually do whatever shapes and sizes you desire. You can even make a Gingerbread House with it. Cool I know!
Easy Honey Gingerbread Cookies
- 1/2 cup brown sugar
- 1 egg, medium to large
- 1/2 cup vegetable oil
- 1/2 cup honey, liquidly runny
- 2, 1/2 cups of whole wheat flour, + more for rolling out and sifting
- 1 tsp baking soda
- 2 tbsp cinnamon
- 1 tbsp ground cloves
- 1 tbsp ginger
- 1 tbsp nutmeg
- 2 tbsp cocoa powder, or carob powder , optional
- In a large mixing bowl, place egg and sugar and beat until foam –y texture is formed (like stiff peaks).
- Then, add the vegetable oil and honey and mix until well combined.
- In a separate bowl, combine the flour and spices plus add baking soda. Then merge the flour mix with the remaining (wet) ingredients and form soft dough (with hands or kitchen robot).
- The dough should be soft but not sticking to your hands. Sprinkle your work surface with flour and start rolling out the dough (2mm). I recommend flouring your rolling pin as well.
- Make your desired shapes and place on baking paper. Bake in preheated oven on 180 C/ 350F for about 10-15 min or until cookies become golden (but not brown).