Recipe from Lily Moore
Christmas Cookies
Cooking time: 50 min
Servings 45
There’s nothing more magical than the aroma of ginger cookies wafting through your home. These Christmas cookies in the shape of tiny people and stars are full of festive flavours and are undeniably moreish.


  • Ground ginger
    0,4 oz.
  • Butter
    10,4 oz.
  • Honey
    5 oz.
  • Flour
    26,1 oz.
  • Sugar beet syrup
    3,2 fl. oz.
  • Brown sugar
    6,8 oz.
  • Cinnamon
    0,4 oz.
  • Salt
    0,9 pinch
  • Baking soda
    0,9 tsp.
  • Water
    3,2 fl. oz.
  • Sugar powder
    12,2 oz.
  • Egg whites
    1,8 pcs.

Nutrition facts per serving

  • Calories

    98 kcal

  • Protein

    1.1 g

  • Fat

    3.2 g

  • Carbohydrates

    16 g


  • The day before, boil the water, brown sugar, honey and sugar beet syrup in a saucepan. Then add the butter, dissolve it, and then add the cinnamon, ground ginger, a pinch of salt and a teaspoon of baking soda. Let the mixture cool.

  • Combine the flour with the ginger mixture, form a brick, cover it with food wrap and refrigerate for 10 hours.

  • The next day, preheat the oven to 374°F (top/bottom heat). Cut the dough into pieces and knead. Dust your work surface with some flour and roll out the dough to a thickness of 0.30 Inch. Keep moving the dough so it doesn't stick to the work surface.

  • Using a cookie cutter, cut out the cookies in the shape of people and stars, then put them on a baking dish lined with the baking paper.

  • Bake the cookies on the middle shelf for 12-15 minutes. Then let them cool well.

  • Beat the powdered sugar and egg whites until fluffy. Fill a piping bag with the frosting and decorate the Christmas cookies.


  • Christmas cookies can be stored for up to 2 weeks in an airtight container wrapped in a baking paper.

Bon Appetit!

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