Soft Honey Gingerbread Cookies (Hungarian Mézeskalács)
4-6 Servings
These soft Honey Gingerbread Cookies are a true Hungarian Christmas classic. They come together with simple ingredients, bake in just 8 minutes, and stay beautifully soft for weeks. This is the mézeskalács I grew up with — gently spiced, lightly sweet, and perfect for gifting, bake sales, or filling a festive cookie box. If you want an easy, reliable holiday cookie you can make even on the busiest December days, this recipe will become your new favorite.
4-6 Servings
⭐ Ingredients
Dough:
500 g all-purpose flour
100 ml honey (liquid)
150 g powdered sugar
2 tsp gingerbread spice mix
1 tsp baking soda
2 eggs
150 g butter (or margarine), soft
Icing (optional):
1 egg white
150 g powdered sugar
1 tbsp cornstarch
1 tsp lemon juice
⭐ Instructions
Mix dry ingredients:
In a bowl, combine flour, baking soda, and gingerbread spice mix.Add butter:
Rub the soft butter into the flour mixture until crumbly.Combine everything:
Add eggs, powdered sugar, and honey. Knead until smooth and soft.Rest:
Wrap the dough and let it rest for 20–30 minutes at room temperature.Roll & cut:
Roll out the dough to 4 mm thickness. Cut out Christmas shapes.Bake:
Bake at 160°C (320°F) fan for 8 minutes.
Do not overbake — they firm up as they cool.Cool & decorate:
Let the cookies cool completely before icing or packing.
⭐ Icing (Optional)
Whisk the egg white until foamy. Add powdered sugar and cornstarch gradually, then lemon juice. Mix until smooth. Pipe with a small tip for fine lines.
⭐ Storage
Store in a tin or airtight box. Stays soft for 2–3 weeks.