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German Gingerbread Cookies

German Gingerbread Cookies Recipe

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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups (280 g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • 1/2 cup (170 g) honey
  • 1/2 cup (100 g) dark brown sugar, packed
  • 1/4 cup (85 g) molasses
  • 5 tbsp (70 g) unsalted butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (120 g) finely chopped toasted almonds or hazelnuts
  • 1/3 cup (50 g) finely chopped candied citron or mixed peel
  • 1 cup (120 g) powdered sugar
  • 2 to 3 tbsp lemon juice or milk

Method
 

  1. Whisk flour, baking powder, baking soda, all spices, and salt in a large bowl.
  2. In a saucepan over medium heat, stir honey, brown sugar, molasses, and butter until melted and smooth. Cool until just warm.
  3. Stir egg and vanilla into the warm honey mixture until blended.
  4. Pour wet ingredients over dry, stir just until no flour streaks remain, then fold in nuts and candied peel.
  5. Wrap dough and chill at least 2 hours. Preheat oven to 350°F (175°C). Roll dough to 1/2-inch thickness, cut out cookies.
  6. Bake on parchment-lined sheets for 11 to 13 minutes, until tops are dry and edges set. Cool on sheet 5 minutes, then transfer to a rack.
  7. Whisk powdered sugar with lemon juice or milk to form a thick but pourable glaze. Dip tops of cooled cookies, let set on rack.

Notes

The chilling time is not included in the prep time and the cookies need at least 2 hours in the fridge before rolling. For the deepest flavor, let the baked cookies sit in a tin overnight before glazing, the spices mellow beautifully.