Decorated gingerbread men

Ingredients

• 300 g all-purpose flour (sift before use)
• 150 g brown sugar (adds sweetness and color)
• 1 c. à café baking powder
• 2 c. à café gingerbread spice mix (cinnamon, ginger, clove, nutmeg)
• 100 g unsalted butter (softened, cut into pieces)
• 1 unité egg (at room temperature)
• 2 c. à soupe honey (adds softness and shine)
• 200 g powdered sugar (for the royal icing)
• 1 unité egg white (or 30 g of liquid egg white)
• 1 c. à café lemon juice (to flavor the icing)

Instructions

1. Mix the dry ingredients

   In a large bowl, sift the flour, add the brown sugar, baking powder and the gingerbread spice mix. Stir using a spatula.

   Time: PT5M

2. Incorporate the butter

   Add the softened butter pieces to the dry ingredients. Work with your fingertips until a sandy texture forms.

   Time: PT5M

3. Add the egg and honey

   Make a well in the center, pour in the beaten egg and honey. Knead quickly by hand until a smooth, homogeneous dough forms.

   Time: PT5M

4. Rest the dough

   Form a ball, wrap it in plastic wrap and place in the refrigerator for 30 minutes to firm up.

   Time: PT30M

5. Roll out the dough

   On a lightly floured surface, roll the dough to about 5 mm thickness using a rolling pin.

   Time: PT5M

6. Cut out the gingerbread men

   Use a gingerbread man cookie cutter to cut the cookies. Place the shapes on a baking sheet lined with parchment paper, leaving 2 cm between each.

   Time: PT5M

7. Bake

   Place the sheet in the preheated oven at 160°C and bake for 10 minutes, until the edges are lightly golden.

   Time: PT10M

   Temperature: 160°C

8. Cool

   Remove the cookies from the oven, place them immediately on a cooling rack to cool completely.

   Time: PT10M

9. Prepare the royal icing

   In a bowl, mix the powdered sugar, egg white and lemon juice until a smooth, slightly flowing consistency is achieved.

   Time: PT5M

10. Transfer the icing

    Pour the icing into a piping bag (or a cut ziplock bag) and prepare it for decorating.

    Time: PT5M

11. Decorate the cookies

    On each gingerbread man, draw the eyes, nose and mouth with the royal icing. Add extra decorations (sugar pearls, small chocolate drops) if desired.

    Time: PT15M

12. Icing drying

    Leave the decorated cookies at room temperature for at least 30 minutes to allow the icing to set.

    Time: PT30M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

20 g

Fat

4 g

Fiber

1 g

Ingredient Substitutions

• Instead of all-purpose flour: whole wheat flour
• Instead of brown sugar: brown sugar, white sugar
• Instead of baking powder: baking soda + vinegar
• Instead of gingerbread spice mix: homemade spice blend
• Instead of unsalted butter: margarine, coconut oil (for vegan version)
• Instead of egg: flax egg (for vegan version)
• Instead of honey: maple syrup, agave syrup
• Instead of powdered sugar: sifted powdered sugar
• Instead of egg white: aquafaba (for vegan version)
• Instead of lemon juice: apple cider vinegar

Equipment Needed

• mixing bowl
• spatula or wooden spoon
• rolling pin
• gingerbread man cookie cutter
• parchment paper
• baking sheet
• cooling rack
• plastic wrap
• piping bag or ziplock bag (optional)
• icing tip (optional) (optional)

Critical Steps — Do Not Skip

• Rest the dough in the refrigerator (30 min)
• Do not overbake the cookies (10 min at 160°C)
• Royal icing consistency (neither too runny nor too thick)

Chef Tips from the Video

• Add a pinch of salt to the dough to enhance the spices.
• Use whole cane sugar for a richer flavor.
• For colorful decorations, tint the royal icing with a few drops of food coloring.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 to 7 days.

Freezer: Wrap individually and freeze up to 2 months.

Room temperature: In a dry place, the decorated cookies keep for 3 to 4 days.

Make-Ahead Tips

• Prepare the dough the day before and keep it refrigerated.
• Royal icing can be made 24 h ahead and stored in the refrigerator, covered.