As a child, I loved using my little cookie cutter forms and produce a variety of differently shaped butter cookies, which I later decorated wildly. But as much as I enjoyed making butter cookies, I really, really loved to eat Lebkuchen! In fact, I couldn’t get enough of them. My favorite was the Elisenlebkuchen, made by my aunt from a family recipe, which was quite elaborate and required not only ample time but also lots of attention.
On a mission to find a recipe that would combine the easiness of a butter cookie recipe but encapsulate a flavor reminiscent of my cherished Lebkuchen in the final product, I came across this delectable and easy-to-make recipe for gingerbread cookies. And, the fun thing is…I can use all my cookie cutter forms with this kind of dough as well. Bingo!
Dive into our last Christmas cookie recipe for this holiday season!
1 Egg Yolk
1 Pinch of Salt
1 tsp Cinnamon
1 tsp Candied Orange Peel (orangeat)
5 tbsp Water
1 tsp Baking Powder
Step #1 – First put the sugar and the honey in a pot and heat it up until it turns into a creamy mixture (don’t cook!). Put aside and let cool down. Preheat the oven to 356 Fahrenheit.
Step #2 – Add egg yolk, cinnamon, salt, and water to the mixture and mix well. Put flour and baking powder into a separate mixing bowl and add the honey mixture to it. Blend well. Cover the mixing bowl and let the batter rest for 24 hours.
Step #3 – Roll out the dough and cut out cookies in a gingerbread man shape for example. But any shape works fine. Bake at 350 Fahrenheit (top and bottom heat) for 11 minutes. Sugarcoat or decorate with icing or sprinkles.
Step #4 – Enjoy as a savory Christmas treat with friends and family, or use as a special decoration on your Christmas tree!