Wigiwama’s Cosy Gingerbread Cookie Recipe

Christmas is a feeling, one that runs through your whole body. It’s peaceful, calm, and a little bit exciting all at once. When we thought about that feeling, we asked ourselves: What creates it? 

For many families around the word, one tradition that always brings everyone together and creates this special feeling is baking gingerbread cookies. You know the saying, “love goes through  the stomach”? Gingerbread cookies truly proves it. The smell alone fills the home with warmth and comfort, and the taste adds that extra touch of magic that makes the holiday season feel complete.

Crunchiest and most mouth-melting Gingerbread cookies

For the crunchiest and most mouth- melting Gingerbread cookies use this special Wigi Gingerbread Dough Recipe and to make it even more authentic, use our cookie cutters.

Ingredients

• 200 g honey
• 200 g sugar
• 200 g butter
• 900–950 g flour
• Spices to taste:
• 1 packet of gingerbread spice mix, or
• If you prefer to make your own:
  4–5 g each of coriander seeds, cloves, nutmeg, black pepper, and dried orange zest, cinnamon and ginger. 

For the cinnamon and ginger, add more than 4–5g,  a slightly larger amount will give the cookies an incredible aroma and flavour.

• No baking soda (otherwise the dough will spread in the oven and the cookies will lose the Wigi shape)

Preperation:

• Heat the base mixtureIn a pot, combine the honey, butter, and half of the sugar (100 g). Add the spices.

Warm everything over low heat until the mixture melts and the spices release their aroma.

• Caramelise the remaining sugar

In a separate pan, caramelise the other half of the sugar (100 g) until it turns into a deep brown colour.

Carefully pour in half a glass of hot water and stir until the sugar dissolves completely.

• Combine the mixtures

Pour the caramelised sugar syrup into the honey and butter mixture.

Mix well and bring it to a gentle boil.

• Add the flour

Remove the pot from the heat and gradually start adding the flour.

Add only as much as needed to make a firm dough, about 900 to 950 g.

Note: If you add too much flour, the dough will become stiff and difficult to mix.

• Knead

Transfer the dough onto a floured surface and knead until smooth.

Add extra flour only if the dough is too sticky.

• Rest the dough

Wrap the dough and let it rest (ideally 24 hours so the spices deepen in flavour)

• Bake

Roll out the dough, cut out shapes, and bake at 180°C until golden.

• Time to decorate

Make a simple icing by mixing 1 egg white with 150–180 g powdered sugar until smooth and slightly thick.

You can add colour using natural or store bought food colouring.

Use the icing to decorate your gingerbread once they are fully cooled.

The holiday season has a unique way of slowing us down. The lights glow softer, the air feels crisper, and suddenly the smallest traditions begin to matter the most. At Wigiwama, Christmas isn’t just one day, it’s a feeling that wraps around you like a warm blanket.

A sweet little tradition for our Wigi-Family.