Recipe By Sinopa2
Published Jun 19th
Prep 20m Cook 15m Additional 2h 25m Ready In 2h 60m
Servings 30 gingerbread cookies Calories 160.2

This German Christmas cookie recipe comes from my college’s much-loved German language resident. She hung them up on the walls as Christmas decorations, and we used to sneak them off to eat during class. For the best flavor, put them aside in a tin for a few weeks before eating them.

Recipe Ingredients

  • 2 cups ground almonds
  • 1 ½ cups all-purpose flour, plus more for dusting
  • ½ cup white sugar
  • 2 teaspoons cocoa powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 6 ½ tablespoons butter
  • ¼ cup honey
  • 1 egg
  • 1 ½ cups confectioners' sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons boiling water, or as needed

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets.
  2. 2 Mix ground almonds, flour, white sugar, 2 teaspoons cocoa powder, cinnamon, cloves, baking powder, and salt together in a large bowl. Use your fingers or a pastry blender to rub in the butter until mixture resembles fine crumbs. Add honey and egg; mix together to form a dough.
  3. 3 Dust work surface with flour. Roll out dough into a circle about 1/8-inch thick. Cut into gingerbread men shapes with a floured cookie cutter. Place 2 inches apart on baking sheets.
  4. 4 Bake in the preheated oven until edges are brown, 15 to 20 minutes. Cool in the pan 1 to 2 minutes before transferring to a wire rack to cool completely, about 20 minutes.
  5. 5 Combine confectioners' sugar and 2 tablespoons cocoa powder in a bowl. Mix in enough boiling water to make a smooth and spreadable icing. Spread icing on cooled cookies using a table knife. Set aside until icing hardens, about 2 hours.

Nutrition Facts

  • Calories 160.2
  • Carbohydrate 19.4 g
  • Cholesterol 12.8 mg
  • Fat 8.5 g
  • Fiber 1.8 g
  • Protein 3.4 g
  • Saturated Fat 2.1 g
  • Sodium 67.6 mg
  • Sugar 12.4 g

Chef's Notes

Substitute ground hazelnuts for the almonds if preferred; If you plan to hang the cookies, make a small hole at the top of their heads before baking.


  1. Very easy to make! The dough was sticky so I chilled it for several hours before rolling out and cutting the cookies. I liked the subtle flavors but I like my gingerbread spicier so I think I will stick to recipes with molasses and ginger or make this again with molasses instead of the honey - Read more ...

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