Fragrant, spicy, flavored with honey and soft, this cookie is a must-have on the Christmas table.
If your family loves bold-flavored sweets, spicy honey cookies will be such a hit that they may become a permanent fixture on the Christmas table. The dough is very similar to gingerbread, spicy, with a lot of honey, but it has the advantage of turning out very soft and remaining soft for a long time.
You can add a gingerbread spice mix to the dough or make it only with cinnamon. Mix in only the yolks of the eggs, as the whites are needed in the sweet glaze. Whisk the whites over steam with icing sugar, but not until the foam stiffens completely; it should be thick, dense, but spreadable.
Ingredients for 35 cookies
For the dough
- 500 g flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 150 g honey
- 150 g icing sugar
- 75 g butter
- 100 ml milk
- 3 egg yolks
For the glaze
- 3 egg whites
- 150 g icing sugar
Sift the flour and baking soda into a bowl, and then mix in the spices.
Place the honey in a small bowl and soften in the microwave for 30-45 seconds. Then mix the sugar and the butter until fluffy and pour over the milk. Stir in the egg yolks.
Stir in the flour mixture in small batches until the dough becomes compact, at which point it is still very sticky.
Place the dough in the fridge for 1-2 hours to rest, to make it easier to shape. Meanwhile, preheat the oven to 180°C. Line a baking tray with baking paper.
Shape the dough into balls the size of walnuts and place them in the baking pan. Bake in the oven for 15-20 minutes until they turn golden brown.
Meanwhile, start beating the egg whites over steam. When the top is foamy, add the icing sugar. You don’t need to whisk the foam until completely stiff, just until it becomes a thick, spreadable paste. Spread it thinly on the cookies, and place them back in the oven to dry or leave them to dry completely at room temperature before serving.