Quick & Delicious Homemade Gingerbread Cookies with Milk

Homemade, delicious, soft, with cocoa, for any occasion! Homemade gingerbread cookies with milk are kneaded in a matter of minutes from a simple and quick chocolate dough. You wonʼt find gingerbread like this in the store! When ready, they are soft, porous and aromatic. Sweet protein glaze successfully complements baked goods.
cook time: 1h 10 min
Noah Merrick
Quick & Delicious Homemade Gingerbread Cookies with Milk

Nutrition Facts (per serving)

306
Calories
5g
Fat
54g
Carbs
7g
Protein

Ingredients (20 portions)

Basic:

Wheat flour 500 g
Milk 240 ml
Sugar 200 g
Vegetable oil 40 g
Cocoa 35 g
Baking powder 7 g
Eggs 1 pc

Glaze:

Powdered sugar 100 g
Egg whites 1 pc
Water 2 tsp

Recipe instructions

Step 1

Step 1
How to make homemade gingerbread cookies with milk? Very simple! To begin, prepare the necessary ingredients according to the list. Take the highest grade flour. Oil — any vegetable oil. I have refined, odorless sunflower oil.

Step 2

Step 2
In a bowl, combine room temperature milk, vegetable oil, egg and sugar. Whisk everything until smooth.

Step 3

Step 3
Add flour, cocoa and baking powder sifted through a sieve. Knead into a soft, slightly sticky dough. At first the dough will be very sticky to your hands, but as you knead it will become less sticky and more elastic.

Step 4

Step 4
As a result, the dough can be formed into an even ball. If necessary, you can add a little more flour, but keep in mind that too much flour will make the finished products hard and very dense. If the dough remains very sticky even with additional flour, it is better to grease your hands with vegetable oil.

Step 5

Step 5
Place the dough on a floured table and roll it out into a layer about 2 cm thick. Using a die cutter or a glass with a diameter of 5-5.5 cm, cut out circles from the dough. You can simply divide the dough into about 20 pieces and form the gingerbread cookies by hand.

Step 6

Step 6
Transfer the pieces to a parchment-lined baking sheet. Place in an oven preheated to 180°C for 15-18 minutes. The exact baking time depends on your oven. You can place a baking tray with water on the bottom of the oven. The gingerbread cookies will rise better and be more porous.

Step 7

Step 7
The glaze is prepared using the white of a fresh egg. If you donʼt want to use a raw egg, you can replace the white with 2 tbsp. l. lemon juice.

Step 8

Step 8
In a bowl, combine powdered sugar and egg white. Beat with a mixer until smooth. Finally, add water and beat the mixture a little more. The glaze should be fluid.

Step 9

Step 9
Dip the finished gingerbreads one by one into the glaze. Transfer the gingerbread cookies to a wire rack to allow the glaze to dry. Bon appetit!

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