Honey gingerbread cookies🎅🏻 I wish you love and pretty cookies for Christmas 💗 Made with love by 🎥@foodie.yuki Ingredients for 5 giant cookies (120g each) Dough 100g (1/2 cup) sugar 110g (1/3 cup) honey 15 ml (1 tbsp) orange juice or water 90g cold butter, cubed 1 egg 300g (2 1/2 cups) flour +1- 3 tbsp to knead 1/4 tsp baking soda 1/4 tsp salt 2 tsp gingerbread spices 1 tbsp fresh orange zest, optional Icing 50g sugar 20g water Add sugar, honey and orange juice to a heavy bottomed pan and heat over medium until all the sugar has dissolved and the mixture looks darker (10 min after boiling). Add the cold butter and mix well. Add spices, salt and baking soda and mix well. If you're using a stand mixer, use the whisk attachment to whisk the mixture for 5 min. Let cool down to room temp. (15-30min) Add egg and whisk to combine. Replace the whisk attachment with the paddle attachment and gradually add flour. Mix until just combined. Transfer to a lightly floured surface and knead until the dough is smooth and malleable. Add 1-3 tbsp flour if the dough is too sticky. Wrap dough and refrigerate overnight (or at least 3 hrs). Let dough come back to room temperature and divide into the portions you need for your molds (in my case 5x 120g each). Flour or grease the gingerbread mold and press the dough into it. Use a rolling pin to flatten it out. Remove excess dough with a knife. Carefully remove the cookie form the stamp by moving the edges of dough and place on a lined baking tray. Preheat oven to 170C degrees. Bake cookies for 10-15 min depending on size. Let cookies cool down completely on a rack. Prepare icing by adding sugar and water to a small saucepan. Bring to boil then simmer on low for 2 min. Quickly brush the cookies with hot icing and let dry on a grid.