THEY MADE MY HOLIDAYS ! Eggless Gingerbread Cookies | No Honey | Best Icing Only 4 Ingredients

Soft inside, crispy outside, deeply aromatic and festive.
Perfect for Christmas, winter days, or anytime you want comforting homemade treats 🌿
Perfect for Christmas baking, winter desserts, and cozy family moments, these gingerbread cookies are easy to make, deeply aromatic, and naturally comforting.
No eggs, no honey — just pure spice, citrus zest, and homemade magic.

This recipe is ideal for:
✔️ Egg-free baking
✔️ Holiday desserts
✔️ Homemade gingerbread lovers
✔️ Anyone looking for traditional flavor with simple ingredients

Bake once — and your kitchen will smell like the holidays.

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🧡 Ingredients

Dough:
• Sugar — 250 g
• A pinch of salt
• Butter 82.5% — 120 g
• Boiling water — 120 ml
• Zest of 1 large mandarin or orange
• Ground ginger — 2 tsp
• Ground cinnamon — 1 tsp
• Ground cardamom — 1/3 tsp
• Baking soda — 1/2 tsp
• Wheat flour — 350 g (+/-)

Optional spices (¼ tsp each):
Allspice, nutmeg, cloves

Icing (only 4 ingredients):
• Powdered milk — 25 g
• Powdered sugar — 100 g
• Cornstarch — 5 g
• Boiled water or milk (room temperature) — ~2 tbsp


👩‍🍳 Instructions
1. Prepare the zest
Finely grate the zest of one large orange or two mandarins.
2. Caramelize the sugar
Add sugar to a saucepan (non-stick recommended).
Do not stir until it melts. Gently pull melted sugar from edges toward the center.
Melt over low heat until fully liquid.
3. Add boiling water
Carefully pour in boiling water little by little (hot steam!).
Stir until smooth.
4. Spice infusion
Add all spices, salt, butter (can be straight from the freezer), and zest.
Simmer gently for 10–15 minutes so the spices release aroma and benefits.
5. Cool & add flour
Let mixture cool to room temperature.
Gradually add flour:
• First with a whisk
• Then a spatula
• Finally knead by hand
Dough should be slightly sticky and elastic.
6. Rest the dough
Wrap in plastic wrap and refrigerate for 1–2 hours.
7. Roll & cut
Divide dough in half (keep one wrapped).
Roll the other to 0.5 cm thickness — important!
Thinner dough will turn into cookies, not gingerbread.
8. Bake
Cut shapes, place on a parchment-lined tray.
Bake at 180°C (356°F) for 10 minutes.
Do not overbake — they firm up as they cool.

✨ Icing Preparation
1. Mix powdered sugar, cornstarch, and powdered milk.
2. Add water or milk gradually until thick but pipeable.
3. Transfer to a piping bag or cut a small corner of a plastic bag.
4. Decorate cooled gingerbread cookies.

The icing sets beautifully and holds its shape.


🕊️ Spiritual Note

Before decorating, we offer this food to God —
to bless it, elevate it, and turn it into nourishment for both body and soul.

📦 Storage
• Room temperature: up to 5 days
• Airtight container recommended

💬 Let us know in the comments how you served yours!
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