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Gingerbread Cookies

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Gingerbread Cookies
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Makes: 60 servings adjust
If your planning on hanging the cookies, make a hole for the string before baking.



Step 1

Preheat oven to 325 degrees.


  • 6 cups Flour, plus extra for kneading
  • 6 tablespoons Baking Powder
  • 2 teaspoons Cinnamon
  • 12 teaspoon Ground Cloves
  • 14 teaspoon Ground Nutmeg
  • 14 teaspoon Allspice
  • 1 tablespoon Ginger
  • pinch Salt

Step 2

Sift the flour, baking powder, spices and salt together in a large bowl, set aside.


  • 5 tablespoons Butter
  • 34 cup Honey
  • 1 34 cups Sugar
  • 2 Lemons, 1 lemon for zest, both juiced
  • 1 Orange, zested
  • 2 Eggs

Step 3

In a small saucepan combine the butter, honey, sugar, lemon juice and the lemon and orange zest. Bring this to medium heat and cook until the butter has melted and the sugar is dissolved. Let cool to about room temperature and beat in the eggs.

Step 4

Make a well in the flour mixture and add the egg mixture. Using a fork, begin to gradually incorporate the flour inthe the egg mixture. When the flour has mostly been incorporated, turn the mixture out onto a clean work surface and gently knead until the mixture is smooth and homogenous. Knead in a little more flour if the dough seems sticky. Chill dough for 1 hour or overnight.

Step 5

Using a rolling pin, roll the dough to an even thickness of about 1/4 inch. Cut into desired shapes with cookie cutters. Place on a lightly greased or parchment-lined cookie sheet and bake for 20-25 minutes or until the cookies are firm and lightly browned. Let the cookies cool for 3-4 minutes and transfer to a cooling rack.

Step 6

When cookies are completely cool, decorate as desired.
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