Gingerbread (German Spice Cookies)
These deliciously spiced German cookies are soft and chewy, filled with warm flavors of cinnamon, honey, and nutmeg, making them perfect for the holiday season.
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour
- 0.5 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon allspice
- 0.5 teaspoon nutmeg
- 0.25 teaspoon salt
Wet Ingredients
- 0.75 cup honey
- 0.5 cup brown sugar
- 1 large egg
- 0.25 cup chopped almonds or hazelnuts
- 0.25 cup chopped candied orange or lemon peel
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons water or lemon juice Use to achieve desired glaze consistency.
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C).
- Line two baking sheets with parchment paper or nonstick mats.
- In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, allspice, nutmeg, and salt until well combined. Set aside.
- In a separate bowl, gently warm the honey and brown sugar until smooth and slightly runny.
- Pour the warm honey mixture into the dry ingredients and stir to combine.
- Add the egg, and mix until a soft dough forms.
- Gently fold in the chopped almonds or hazelnuts and the candied orange or lemon peel.
- Roll small spoonfuls of dough into balls, about 1.5 inches in diameter, and place them 2 inches apart on the prepared baking sheets.
- Gently flatten the tops of each dough ball.
Baking
- Bake for 10-12 minutes until the cookies are lightly golden and slightly firm around the edges.
- Allow the cookies to cool for 5 minutes after baking, then brush or drizzle with the glaze.
- Let the glaze set before indulging.
Notes
These cookies can also be made ahead of time and stored in an airtight container. Allow cooling before glazing for the best results.