Gingerbread Cookies

Gingerbread Cookies - фото рецепта
Soon it will be the holiday season, and I think it's time to start preparing for it. I propose a fairly simple and quick recipe for honey gingerbread cookies. Lately, ginger sweets have become very popular. The cookies bake very quickly, depending on the thickness of the dough you roll out, you can get thin crispy cookies or fluffy gingerbread cookies. Get your kids involved, they especially enjoy decorating gingerbread cookies. These cookies can be a wonderful gift, and you can also decorate the Christmas tree with them by making little holes for ribbons before baking.
1/2 cup (softened)
1/3 cup
2/3 cup (liquid)
Baking soda
1 tsp
1/2 tsp
1/2 tsp
Black pepper
1/2 tsp (freshly ground)
1/2 tsp
2 1/2 - 3 cups
1/2 tsp
For sugar icing:
Powdered sugar
1 1/2 cups
1 (white only)
Lemon juice
1/2 tsp
To make the gingerbread cookies, beat butter and sugar in a bowl until homogeneous and fluffy.
If you use brown sugar and buckwheat honey, the dough will be darker and have a richer flavor. You can also add 1 tsp. cocoa powder for a darker color. The choice is yours.
Add the remaining ingredients - egg, honey, baking soda, salt, and spices, mix everything with a mixer. Then gradually add sifted flour, mixing well each time with a spatula (remove the mixer). You might need a bit more flour, add until the dough becomes obedient and can be rolled into a ball, while remaining soft and elastic.
You can buy a ready-made spicy mixture for mulled wine or coffee and use it, in this case, 2 tsp. of the mixture will be suitable for the recipe.
Wrap the prepared dough ball in plastic wrap and refrigerate for at least an hour, preferably overnight. If you're in a hurry, flatten the ball, it will cool faster.
After the dough cools, it will become firmer and less sticky. This dough can be kept in the refrigerator for up to 3 weeks. Interestingly, the longer the dough rests, the better it gets.
Roll out the dough into a 5-7 mm thick sheet (convenient to do this between parchment sheets) and cut out shapes.
If cutting out shapes takes too long and the dough becomes too soft, put it back in the refrigerator for some time. Too soft dough can deform during baking.
Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 170°F for 7-10 minutes.
You can simply dust the finished cookies with powdered sugar.
Or you can decorate them with colorful sugar icing with your kids. Then the gingerbread cookies become festive, fun, and even more delicious! Wishing everyone a festive mood and creativity!
For the icing, mix powdered sugar with egg white until it turns snowy white. Add lemon juice and mix a bit more. To make the icing thicker, add a bit more powdered sugar. If you need it more runny, add water in small increments (1/2 tsp.) until desired consistency. Use food coloring to paint the icing.