There’s just something about December. The scent of cinnamon, cardamom, and cloves wafting from the kitchen, the soft rustle of gift wrap, and the quiet magic of cosy evenings… Christmas has always had my heart.
And to me, no December feels quite complete without the warm, spiced aroma of homemade gingerbread baking in the oven.
This post dates back to December 3rd, 2017 — the year I made my very first batch of gingerbread dough from scratch. Up until then, I’d always assumed it was an overly complicated task. Something fussy and unnecessary. But once I tried it, I was hooked. And I haven’t looked back since.
Making your own dough is beautifully simple: one pot, a few good ingredients, a bit of rest, and a whole lot of flavour. The spices come alive in a way store-bought dough can never quite match. It’s bolder, warmer, more fragrant. In short: everything a gingerbread is meant to be.
Over the years, I’ve found my perfect balance of spices — crushed by hand with a mortar and pestle for maximum aroma — but feel free to tweak the blend to your own liking. A little more cinnamon if you’re feeling nostalgic, an extra hint of ginger for a spicy bite. You might also add some classic black pepper – it adds a bit of magic to the party!
And as a bonus, this recipe uses agave syrup and coconut sugar, keeping the glycemic index lower and making it a more blood sugar–friendly option — even for those managing diabetes.
One of my favourite holiday rituals is baking these in good company. I’ll never forget the first year of making the dough and having my son, Uku-Robin joining in, who was 1-year old at the time. His tiny hands rolling dough, cutting stars and hearts, and layering on icing with great concentration. That first Advent spent covered in flour and joy is still one of the sweetest.
So if you’ve never tried making your own dough — this is your sign. It’s easier than you think, endlessly more flavourful, and it brings a little more heart into every bite
Gingerbread Dough
Ingredients
Preparation
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Place the agave syrup, palm sugar, and ground spices** in a big pot. Bring to a gentle boil, stirring continuously. Once bubbling, remove from heat and stir in the chopped butter until fully melted. Let the mixture cool slightly before adding the eggs.
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Whisk in the eggs, one at a time. Gradually add the flours and baking soda in batches, stirring between each addition. The dough will be soft and slightly runny.
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Pour the dough onto a big sheet of cling film, wrap it well, and place in the fridge to rest. Leave it overnight, or even better, for 2–3 days or up to a week or two. The longer it rests, the deeper and more aromatic the flavour becomes.
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Gingerbread baking: Roll out the dough, shape it into your desired cookie shapes, and bake at 180°C for 5-7 minutes, depending on the size and thickness of the gingerbread. Let cool – they will become crispier as they cool. Decorate with icing if desired.
Note
- 300g of dough = about 22 medium-sized gingerbread cookies
- For extra-aromatic dough, grind your own spice blend. Use whole cloves, peeled cardamom seeds, and a bit of fresh nutmeg in a mortar and pestle — the scent alone is worth the effort.
