Perfect Holiday Gingerbread Cookies

Delicious, original, light, appetizing, perfect for the holidays! I consider these Christmas gingerbread cookies to be one of the best. The dough is incredibly aromatic, but at the same time it is much easier to prepare than any gingerbread dough. And the appearance of the baked goods looks no less impressive — you can decorate the New Year tree with it!
cook time: 6h
Isla Thatcher
Perfect Holiday Gingerbread Cookies

Nutrition Facts (per serving)

339
Calories
10g
Fat
53g
Carbs
5g
Protein

Ingredients (8 portions)

Basic:

Sugar 50 g
Cinnamon (ground) 1 tsp
Wheat flour 200 g
Butter 60 g
Water 5 tbsp
Honey (liquid or molasses) 30 ml
Soda 1 tsp
Carnation (ground) 0.5 tsp
Brown sugar 60 g
Cardamom (ground) 0.5 tsp
Ginger powder (ground dry ginger) 1 tsp

Recipe instructions

Step 1

Step 1
How to bake Christmas gingerbread cookies? Prepare the products according to the list. You can take the butter directly from the refrigerator. It is better to take liquid honey or replace it with molasses. All spices should be ground; you can replace them with a special gingerbread mixture.

Step 2

Step 2
Pour regular sugar, brown sugar, honey and water into a heavy-bottomed saucepan or saucepan. Stirring constantly, bring the mixture to a boil. Remove from heat. Both types of sugar should be completely dissolved.

Step 3

Step 3
Add all the spices, butter and soda to the sugar mixture. The mixture will change color slightly. While stirring, dissolve all ingredients. Cool the mixture to room temperature. In the next step, add flour in parts, monitoring the consistency of the dough. It may take you more or less flour than it did for me.

Step 4

Step 4
Add flour to the cooled mixture and knead the dough. Gather the dough into a ball. The dough comes together easily into a ball if you roll it in your hands, but working with such dough is difficult — it sticks very much to your hands. Wrap the dough in plastic wrap and refrigerate overnight or for at least three hours. You can store this dough in the refrigerator for several days to use later. Remove the chilled dough from the refrigerator. Turn the oven on to about 170 degrees.

Step 5

Step 5
Pinch off pieces of dough and place each one on baking parchment one at a time. Cover the top with another sheet and roll the dough between two sheets. Roll out into a very thin layer, remove the top sheet of paper and use cookie cutters to cut into various shapes. Remove excess dough. Transfer the paper with cookies to a baking sheet and bake in a preheated oven for about 5-10 minutes. Focus on your oven.

Step 6

Step 6
Remove the finished cookies from the paper and cool. It turns out very crispy (if the dough was rolled out thinly). Serve it with tea, milk, hot chocolate or grog and mulled wine. These cookies can be stored in a closed container for many days!

Additional rubrics

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