Latvian Christmas Gingerbread
Transport yourself to a cozy winter wonderland with Latvian Christmas Gingerbread, a delightful holiday treat brimming with warm spices and old-world charm. This traditional recipe combines aromatic cinnamon, ginger, cloves, and a hint of cardamom, creating irresistibly fragrant cookies with a perfect blend of sweetness from honey and molasses. The dough, chilled to enhance its rich flavors, is rolled thin and cut into festive shapes before baking to golden perfection. Whether adorned with icing or enjoyed plain, these gingerbread cookies are a nostalgic centerpiece for any Christmas celebration. Easy to make and perfect for gifting, this spiced confection is a must-try for the holiday season.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 150 grams Butter
- 200 grams Granulated sugar
- 100 grams Honey
- 50 grams Molasses
- 1 medium Egg
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cloves
- 0.5 teaspoons Ground cardamom
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
Instructions
In a medium saucepan, combine the butter, sugar, honey, and molasses. Heat over low heat until the mixture is smooth and the sugar has dissolved. Remove from heat and let it cool to room temperature.
In a large mixing bowl, whisk together the flour, cinnamon, ginger, cloves, cardamom, baking soda, and salt.
Add the cooled butter-sugar mixture and the egg to the dry ingredients. Mix until the dough comes together. If the dough feels sticky, add a little more flour, 1 tablespoon at a time, until it is manageable.
Wrap the dough in plastic wrap and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to develop and the dough to firm up.
Preheat the oven to 180°C (350°F) and line baking trays with parchment paper.
On a lightly floured surface, roll out the dough to about 2-3 mm thickness. Use festive cookie cutters to cut out shapes and transfer them to the prepared baking trays, leaving a small gap between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are lightly golden. Be careful not to overbake, as the cookies should still soften slightly as they cool.
Allow the cookies to cool on the trays for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, optionally decorate with icing or leave plain for a more traditional finish. Store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
4261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 3361 mg | 146% | |
| Total Carbohydrate | 709.3 g | 258% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 321.6 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 301 mg | 23% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 1477 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
