CakeChristmas
CakeChristmas
Presentation of a portion of the prepared portions. Ginger biscuits in silhouettes of short-sleeved sweaters, all lying down. A single central white heart and two lines on the wrists, slightly irregular contours, no fine mesh or face.
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Cute & Kawaii / Cookies & cupcakes

Gingerbread Sweater Biscuits

A recipe by CakeChristmas / Updated on 30 October 2026.

The ginger paste is cut into short-sleeved sweaters; a heart and icing cuffs give a soft pattern without character.

About 20 flat cookies in small pulls / Cold-colded shortbread dough, cutting and icing with water

10Indicative portions
50 minPreparation
24 minBaking
3 hRest & Cooling
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The ginger paste is cut into short-sleeved sweaters; a heart and icing cuffs give a soft pattern without character.

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Original quantity: 10 servings.

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Preparation

  1. Cream butter and brown sugar. Add honey and egg, then flour, spices, bicarbonate and salt. Form a disc without kneading for a long time; refrigerate 1 hour.
  2. Preheat to 175°C. Spread on 5 mm. Using a template, cut out about twenty 8 x 7 cm sweaters, with short sleeves and wide collar, without parts thinner than 1 cm. Spacing on two plates. Spread the offcuts and bake them in small extra cookies 8 to 10 minutes.
  3. Cook one baking tray at a time for 10 to 12 minutes. The contours should color slightly. Wait 5 minutes on the plate, then cool on a rack.
  4. Mix the water and the icing sugar to obtain an icing that keeps its line. On each cold sweater, draw a full heart of 1.5 cm in the center and a short line at the bottom of each sleeve. Keep a large portion of biscuit bare.
  5. Allow the icing to dry for 1 hour before storing.

Preserve and Serve

7 days in metal box, perfectly cold and dry cookies.

Baking tips for this recipe

  • Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
  • Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
  • Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

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