Gingerbread cut-out cookies – a recipe for the best gingerbread cookies, which taste wonderfully of Christmas. In my home it isn’t really Christmas until we have baked these lovely and irresistible Norwegian-style gingerbread cookies. It is an old recipe my mum got from her friend from Norway, and I promise you, they are the best gingerbread cookies there are. Butter, sugar and light syrup are beaten together, then Christmas spices, baking soda, flour and water are added. The dough is divided into 3 parts, put in freezer bags and chilled, so it can develop lots of flavour. It is then rolled out on a floured table and cut out with different cutters. The baked and cooled cookies are decorated with an icing of whipped egg whites and icing sugar.
The dough is great for children, as it doesn’t get tough even when more flour is added, and it tastes amazing. This recipe makes a very large batch, so you can bake half. Cookie dough is always best when made a couple of days ahead. The baked cookies keep for 2-3 weeks in a cookie tin in a dry, cool place. Also try my Danish vanilla cookies or my mum’s classic Danish gingerbread. Enjoy!
Gingerbread cut-out cookies
Ingredients
Instructions
Gingerbread cookies
Beat butter, sugar and syrup until pale. Add the spices and baking soda and beat. Add the water alternately with the flour (about 900 g) while beating. Use the rest of the flour when kneading and rolling out the dough. Divide the dough into 3 portions, put them in freezer bags and chill, so the flavour can develop, preferably until the next day, but it keeps for longer.
Take out one bag of dough at a time. Knead it lightly with your hands and roll it out on a floured table. The dough can be a little sticky at first, but it gets easier to work with as it warms up a little.
Cut out shapes and bake them in the middle of the oven at 200°C (fan) for about 8 minutes. The baking time depends on the thickness.
Icing
Whisk the ingredients into a firm, thick icing with an electric whisk. Put the icing in a piping bag and decorate the cookies. Colour some of the icing with food colouring if you like.
Keep the cookies in airtight cookie tins.
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