Mint Gingerbread Delight

Fragrant, with a bright, rich taste, easy to prepare! Mint gingerbread cookies will be loved by all fans of home baking. The aroma and taste of mint in them is brighter than in similar store-bought baked goods. And you can prepare the dough for them quickly and easily. You can involve children in the process!
cook time: 1h 20 min
Maya Lindell
Mint Gingerbread Delight

Nutrition Facts (per serving)

334
Calories
6g
Fat
62g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Sugar 200 g
Wheat flour 320 g
Water 100 ml
Vegetable oil 3 tbsp
Soda 1 tsp
Tincture 1 tsp

Glaze:

Sugar 180 g
Lemon juice 1 tbsp
Water 65 ml

Recipe instructions

Step 1

Step 1
How to make delicious fragrant mint gingerbread at home? Very simple! To begin, prepare the necessary ingredients according to the list. Take the highest grade flour. Oil — any vegetable oil. I use direct-pressed olive oil (so the dough and finished gingerbread cookies turned out to be a beautiful golden color).

Step 2

Step 2
Mix sugar and water in a saucepan. Place on the stove and bring to a boil over medium heat, then simmer the mixture for about 30 seconds until the sugar is completely dissolved. Cool the resulting sugar syrup.

Step 3

Step 3
Pour mint tincture into the sugar syrup and stir. The mixture will turn light green. Mint tincture can be purchased at any pharmacy. The tincture can be replaced with concentrated mint flavor. Only they will provide the gingerbread with a bright taste and aroma of mint. There were cases when gingerbread cookies were made with a homemade decoction of fresh mint, but the taste of mint was almost not felt in such gingerbread cookies. Therefore, it is better to purchase a tincture, especially since it is quite inexpensive.

Step 4

Step 4
Sift most of the flour into a bowl. Add baking soda and stir.

Step 5

Step 5
Pour the vegetable oil and sugar-mint mixture into the flour. Add the remaining flour little by little and knead into a soft, slightly sticky dough. Depending on the quality of the flour, the degree of boiling of the sugar syrup, you may need more or less flour.

Step 6

Step 6
The dough should not stick to your hands, but it may stick slightly to the table.

Step 7

Step 7
Roll the dough into a ball, wrap in a bag or cling film and refrigerate for 30 minutes.

Step 8

Step 8
Divide the dough into 12-15 equal parts and roll them into even balls. There is no need to specially shape them into gingerbread cookies — the dough will spread on its own during baking.

Step 9

Step 9
Place the pieces on a parchment-lined baking sheet and place in an oven preheated to 180°C for 10-12 minutes. The exact time depends on the features of your oven and the size of the workpieces. Gingerbread cookies should remain light on top. They may brown slightly on the bottom because the dough is in contact with the hot baking sheet, but not on top. If the gingerbread cookies are browned on top, it means you overcooked them and they dried out. Letʼs assume a yellowish tint due to mint and oil.

Step 10

Step 10
While the gingerbread cookies are baking, prepare the glaze with water, sugar and lemon juice. If you wish, you can not cover the gingerbread cookies with icing at all, but it will turn out tastier.

Step 11

Step 11
Mix sugar and water in a saucepan. Cook over medium heat until thickened and sugar dissolved. When the mixture begins to thicken, add lemon juice and mix well. After this, you can remove the saucepan from the heat. As it cools, the icing sugar will begin to thicken more and more.

Step 12

Step 12
Remove the finished gingerbread cookies from the oven and cool slightly. Dip the tops of the gingerbread cookies into the still hot glaze and leave until the glaze hardens. You can also apply the glaze to the gingerbread cookies using a brush. Bon appetit!

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