Gingerbread recipe from my mom

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Gingerbread recipe

A gingerbread recipe from our family

When the aromas of cardamom, cloves and almonds fill the kitchen, then it is Advent not far anymore. Then the baking time begins. Gingerbread was part of our home every year at this time. My mother was a great cook who loved to bake. Her recipes are old house recipes. I am happy to share her gingerbread recipe with you!



Ingredients for the gingerbread recipe

The dough for this gingerbread recipe is very easy to make and can be baked immediately. However, it takes some time until it is finished. I have given an overview of all stages here.

  • 250 grams of honey
  • 400 grams of sugar
  • 125 grams butter or margarine
  • a quarter liter of milk
  • three eggs
  • a packet Ginger bread spice*
  • two tubes of deer horn salt
  • 125 grams of lemon peel
  • 80 grams of orange peel
  • 125 grams of nuts
  • 125 grams of almonds
  • a kilogram of flour


Gingerbread recipe from my childhood
Gingerbread recipe from my childhood


The preparation for the gingerbread recipe

Put sugar, honey and milk in a pot and let it get hot. Then add butter or margarine until it has melted. Then let the mixture cool down.

Once the mixture is cool, stir in all the ingredients one after the other. Then knead the dough well.

The dough then needs to rest. It's best to keep it well covered in a cool place for 14 days.

Then roll out the dough and cut out gingerbread cookies that are about a centimeter thick. Place the molds on a tray lined with baking paper and then bake them in the oven at 200°C for about ten minutes.

If you want, you can also decorate the gingerbread with almond halves before baking.

It is important that you then cover the gingerbread cookies with icing while they are still warm. You can sprinkle chocolate sprinkles or colorful sprinkles on top for decoration.

Ingredients for the icing:

  • 300 grams of powdered sugar
  • two tablespoons of lemon or orange juice
  • Water

Preparing the icing for the gingerbread recipe

Mix together the powdered sugar and juice until smooth. If this is not spreadable enough, you can also add some water.


In these cookbooks you will find cookie recipes*.

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Or bake these cookies according to our video recipe



Gingerbread recipe
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Source gingerbread recipe: my mom's recipe collection

Text: © Copyright Monika Fuchs and TravelWorldOnline
Photos: Pixabay

Gingerbread recipe from my mom

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika on LinkedIn