Ginger and Cinnamon Cookies
Fragrant, soft, and delicious - let a little magic into your home! Ginger and cinnamon cookies create a cozy, festive feeling already while you’re making them. The most fun and creative step is decorating with icing - kids absolutely love it.
Updated : 23 January, 2026
Easy
About 1 hour.
Ingredients
250 grams
Wheat flour
100 grams
Butter
100 grams
Brown sugar
25 grams
Honey
1
Eggs
2 teaspoon
Ginger
1 teaspoon
Cocoa
1 teaspoon
Ground cinnamon
0.5 teaspoon
Cardamom
0.5 teaspoon
Cloves
0.5 teaspoon
Allspice
0.5 teaspoon
Baking soda
1 grams
Salt
Icing
200 grams
Powdered sugar
1
Egg whites
0.5 teaspoon
Lemon juice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to bake homemade ginger cookies with ground ginger, cinnamon, and honey? Prepare all the ingredients. Take the butter out of the fridge ahead of time.
Step 2
In a small bowl, mix the ginger, cinnamon, cardamom, allspice, cloves, baking soda, and salt.
Step 3
Sift the flour together with cocoa into a bowl. Add the spice mixture and mix well. If you’re making these cookies for the first time, don’t add all the flour at once - add most of it and add the rest as needed while kneading. Keep in mind you may need a bit more or less flour.
Step 4
In another bowl, beat the softened butter and sugar with a mixer until fluffy. Ideally, the sugar should dissolve completely.
Step 5
Add the egg and honey to the butter and beat again.
Step 6
Add the flour with spices to the butter mixture and knead a soft, elastic, slightly sticky dough. Try not to add extra flour, otherwise the cookies won’t be as soft as they should be.
Step 7
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Step 8
Roll out the chilled dough on a sheet of parchment into a layer about 2 mm thick. Cut out shapes with cookie cutters.
Step 9
Gather the dough scraps between the shapes into a ball, roll out again on another sheet of parchment, and cut out the next batch. Transfer the parchment with the cookies to a baking sheet and bake in an oven preheated to 180°C (356°F) for 5-6 minutes. Time and temperature may vary. The main thing is not to overdry the cookies, so stay nearby and check they aren’t burning on the bottom.
Step 10
Let the cookies cool completely at room temperature.
Step 11
Now make the icing. In a small bowl, whisk the egg white with a fork or whisk until any clumps disappear.
Step 12
Add powdered sugar in portions, each time mixing gently until smooth.
Step 13
Add lemon juice at the end and mix again.
Step 14
To test the icing, dip a fork into it and draw a line on the inside of your wrist: the mixture should not run. If the icing is too thin, add more powdered sugar. Instead of icing, you can coat the cookies with any other glaze.
Step 15
Transfer the icing to a piping bag and snip off the tip.
Step 16
Pipe the icing onto the ginger cookies and let it set. Enjoy!
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