Holiday Gingerbread Cookies

New Yearʼs gingerbread cookies are delicious and beautiful! New Yearʼs gingerbread is often a necessary attribute of the holiday. They can be of different shapes and sizes. They are distinguished by their dough composition and glazed patterns. Additionally, gingerbread cookies are decorated with figures, sprinkles, and chocolate chips. The gingerbreads offered according to the recipe turn out to be very tasty, tender, crumbly, fragile, but dense and not crumbly. Serve these gingerbread cookies on a childrenʼs table or for tea on holidays. You can make holes in the blanks for a cord to hang on the Christmas tree.
cook time: 1h 16 min
Maya Lindell
Holiday Gingerbread Cookies

Nutrition Facts (per serving)

390
Calories
9g
Fat
71g
Carbs
4g
Protein

Ingredients (15 portions)

Ginger dough:

Wheat flour 170 g
Butter 60 g
Chicken eggs 1 pc
Honey 2.5 tbsp
Powdered sugar 70 g
Ground cinnamon 0.5 tsp
Salt to taste
Baking powder 0.5 tsp
Ginger powder 1 tsp

Glaze:

Powdered sugar 180 g
Lemon juice 1 tsp

Recipe instructions

Step 1

Step 1
To prepare gingerbread, take the previously prepared dough. Let me remind you how it was made. Take the products listed for the test.

Step 2

Step 2
Mix all dry ingredients: flour, ginger powder, ground cinnamon, baking powder, powdered sugar and salt. Stir until evenly distributed.

Step 3

Step 3
Cut the solid butter from the refrigerator into cubes and mix into the dough, first you will get crumbs, as when preparing regular shortcrust pastry, which you will gradually gather into a lump by adding honey and egg yolk. Save the white for the glaze.

Step 4

Step 4
Knead a soft dough, put it in a food bag and place it in the refrigerator for half an hour (or as long as you want). The dough can be made in advance several hours before baking if necessary.

Step 5

Step 5
Using a mixer, beat the chilled egg whites and lemon juice into a stiff foam.

Step 6

Step 6
Continuing to beat, gradually add powdered sugar and beat until stiff peaks form. Transfer the glaze into a pastry bag or bag, then cut off the tip, leaving a small hole.

Step 7

Step 7
Roll out the dough to the desired thickness — if you want a lot of crispy gingerbreads, then thinner, if soft, then thicker. I rolled it out to about 0.5 cm. Cut out the gingerbread cookies with a cookie cutter.

Step 8

Step 8
Place in an oven preheated to 180 degrees for 10 minutes (depending on the oven and the thickness of the gingerbread).

Step 9

Step 9
Cool the finished gingerbread cookies and apply the designs with icing.

Additional rubrics

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