Gingerbread Studio: My Basic Gingerbread Recipe

My Basic Gingerbread Recipe - Instantly Soft

Gingerbread is one of the best and yummiest cookies I know, but sometimes it van be a little tricky to make the perfect gingerbread cookies that are soft right out of the oven and don't get hard in 10 minutes. But fortunately I have a recipe for the perfect cookies for those who can't wait 3 days until they get soft.

What will you need:

mixing bowl
hand mixer
a small sauce pan
cookie cutters
parchment paper
rolling pin

Ingredients	Quantity
Flour Powdered sugar Eggs Butter Honey Baking soda Cinnamon Grated ginger Grated nutmeg	1 kg / 2.2 lbs 500 g / 1.1 lbs 3 300 g / 0.66 lbs 300 g / 0.66 lbs 1 tsp 3 - 4 tbsp 1 tbsp 1 tbsp

Instructions

Put the flour in the mixing bowl, combine it well with the baking soda and half of the cinnamon. Sometimes I like to use even more cinnamon than 4 tbsp, but feel free to use less if you don't like the taste that much.
Whisk the eggs with the hand mixer and add the powdered sugar, the air incorporated in the egg mixture will make the gingerbread fluffier and softer.
Pour the honey in the sauce pan and start to heat it on a low temperature and add the rest of the spices, stir it in with the honey. When you start to see bubbles on the side of the pan turn the heat off and let it cool a little bit.
Cut the room temperature butter into thumb size slices and add it to the flour, don't combine yet just add it to the bowl.
Now add the honey mixture and the egg mixture to the flour and knead it until you get the dough.
Wrap it in plastic wrap and let it rest in the fridge at least 12 hour, or overnight .
The next day remove the plastic wrap, put the dough on a floured surface and roll it out until is 0.5 cm / 0.2 inch thick.
Cut the desires shapes and put them in a parchment paper lined baking tray.
preheat the oven to 180C and bake them about 10 minutes. baking time may differ, depending on the oven, but to make sure you don't burn them check if the bottom of the cookies is golden brown.