1 . Stage
Melt sugar, butter and honey over low heat, add cinnamon and refrigerate. In a separate bowl, beat the eggs and pour them into the butter. Gradually add flour mixed with soda and cocoa, knead elastic dough. Put in the refrigerator for 8 hours.
2 . Stage
Then roll the dough thinly and cut out the shape of the eggs. Bake at 180 degrees for 15 minutes.
3 . Stage
Make icing by whipping egg white with icing sugar and lemon juice, the icing should be like sour cream.
4 . Stage
With the help of a bag, we will apply the icing, cut the corner and squeeze it slowly onto the cookies, add different colors to the icing and decorate the Easter gingerbread cookies at your discretion.
5 . Stage
Easter gingerbread cookies are ready, let the glaze cool completely; it will take a couple of hours.
6 . Stage