Spiced Gingerbread Cookies

Delicious, aromatic, spicy, melts in your mouth! Everyone immediately associates classic gingerbread cookies with New Year and Christmas. The mixture of spices for its preparation is perfect for the winter period — they warm you up and envelop you in a wonderful aroma of warmth and comfort.
cook time: 2h
Ethan Rowley
Spiced Gingerbread Cookies

Nutrition Facts (per serving)

425
Calories
18g
Fat
55g
Carbs
7g
Protein

Ingredients (10 portions)

Basic:

Sugar 100 g
Wheat flour 200 g
Butter 100 g
Cocoa (optional) 1 tsp
Honey 3 tsp
Chicken eggs 1 pc
Soda 0.5 tsp
Carnation 0.5 tsp
Ground cinnamon 1 tsp
Ginger powder 2 tsp

Recipe instructions

Step 1

Step 1
How to make classic gingerbread cookies? Prepare your food. Take natural, high-quality butter, without vegetable additives. Remove it from the refrigerator in advance to allow the butter to soften. You can change the set of spices depending on your taste. Only ginger is required, the cookies are ginger after all.

Step 2

Step 2
Crush the cloves in a mortar or grind in a coffee grinder.

Step 3

Step 3
You should get a fine powder. Or use already ground cloves.

Step 4

Step 4
Mix flour with ginger, cinnamon, cloves and soda. Read about the specifics of using soda in baking in the article at the end of the recipe.

Step 5

Step 5
Sift the flour with spices and soda through a sieve.

Step 6

Step 6
Beat butter at room temperature with sugar.

Step 7

Step 7
You can use a regular whisk or use a mixer.

Step 8

Step 8
Add the egg to the butter mixture.

Step 9

Step 9
Then liquid honey (if your honey is thick, no problem, just melt it in a water bath or in the microwave).

Step 10

Step 10
Beat everything together into a fluffy mass.

Step 11

Step 11
Next, add flour in portions and using a mixer, mix it well into the butter. Remember that you may need a little less or more flour, depending on the consistency of the dough. Read about the properties of flour in the link at the end of the recipe.

Step 12

Step 12
The dough is ready, it will remain liquid and sticky, it’s not scary — after freezing it will be easy to work with.

Step 13

Step 13
Divide the dough in half, add cocoa to one half if desired.

Step 14

Step 14
Stir to create chocolate dough.

Step 15

Step 15
Wrap both types of dough in cling film and place in the freezer or refrigerator for 1-1.5 hours (I used the freezer).

Step 16

Step 16
Remove the white dough from the freezer and divide it in half. Dust baking paper well with flour and roll out one half thinly directly on it.

Step 17

Step 17
Use cookie cutters to squeeze out cookie shapes.

Step 18

Step 18
And with the help of a cocktail straw you can make holes in the cookies — then they can be hung on the Christmas tree.

Step 19

Step 19
Place the paper with cookies on a baking sheet. Bake cookies at 180 degrees for 5-7 minutes. Please note that the cookies bake very quickly, so be careful not to burn them. Time and temperature are approximate, use your oven as a guide. Read about ovens in the article at the end of this recipe.

Step 20

Step 20
Do the same with the rest of the dough — I got 5 batches.

Step 21

Step 21
When hot, the cookies are soft, but when they cool down they become crispy.

Step 22

Step 22
It is very convenient to store cookies in a tin jar — I have it full, even part of the cookies did not fit.

Step 23

Step 23
You can make a garland from cookies with holes and decorate a Christmas tree — it turns out very beautiful and homey.

Step 24

Step 24
Enjoy your tea!

Additional rubrics

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