Homemade gingerbread cookies
1
Homemade gingerbread cookies are a wonderful sweet dessert that fills the air with the aroma of spices and brings a sense of coziness. Its ease of preparation makes it accessible for every housewife. With simple ingredients, this recipe allows you to create something special without extra effort or complex tools. It's perfect for a family retreat or a romantic evening with a cup of tea. The cookies can also make a great holiday gift, as they will be loved by everyone who adores warm and tasty sweets.
Variations:
- Add fresh ginger grated on a fine grater instead of ground
- Decorate the cookies with icing made from egg white and powdered sugar
- Mix with cocoa powder or sesame seeds for variety
Secrets of tenderness and flavor:
- Chill the dough for at least 2 hours - it makes the cookies more tender and the aroma more intense
- Do not overmix the dough - it should remain soft
- Roll the dough to a thickness of 4-5 mm for optimal consistency
Ingredient tips:
- Use soft room-temperature butter for even mixing
- Brown (cane) sugar gives the cookies a deeper flavor
- Honey not only sweetens but also makes the cookies more aromatic
Nuances:
- The dough will be slightly sticky to the hands - that's normal, do not add more flour
- The cookies are best stored in an airtight container for up to 2 weeks
- The taste of the cookies improves on the second day after preparation
Ingredients for the recipe
Ingredients
Bogumyla Premium Wheat Flour 2kg
250 g
Molokija Selianske Sweet Cream Butter 73% 180g
100 g
ATA Demerara Brown Cane Sugar
100 g
Kvochka Homemade Chicken Eggs C0 10pcs
1 pc
Pasika Linden Honey 250g
100 g
Pripravka Exclusive Professional Ground Ginger 50g
1 tsp
Mriia Ground Cinnamon 15g
1 tsp
Pripravka Ground Nutmeg 15g
0,5 tsp
Dr.Oetker Baking Soda 50g
1 tsp
Preparation steps
01
Preparation — Remove the butter from the fridge to soften. Sift the flour with baking soda into a separate bowl. Time: 5 min. Reference: Soft butter, sifted flour.
02
Mixing butter and sugar — Mix the soft butter with sugar, thoroughly mixing until smooth. Time: 5 min. Reference: Light and smooth mixture.
03
Adding egg and honey — Add the egg and honey to the butter mixture, mix well. Time: 3 min. Reference: Smooth mixture, no lumps.
04
Adding spices — In a separate bowl, mix the sifted flour with ground ginger, cinnamon, and nutmeg. Time: 2 min. Reference: Spices evenly distributed.
05
Kneading dough — Add the flour mixture with spices to the butter mixture and knead a smooth dough. Time: 5 min. Reference: Smooth dough, slight stickiness to hands — normal.
06
Chilling — Wrap the dough in a plastic bag and place it in the refrigerator for 2-8 hours. Time: 120 min. Reference: Firmer and cold dough, easily rolled out.
07
Shaping and baking — Take the chilled dough, roll it out on a floured surface to a thickness of 3–5 mm, cut out biscuits using cutters or shape into balls, place on a baking tray lined with baking paper and bake in an oven preheated to 180°C for 8–12 minutes until lightly golden around the edges. Time: 8–12 mins. Reference: The edges are golden brown, the biscuits hold their shape, and become denser and more fragrant once cooled.
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Tip: Chilled cookies acquire better aroma and consistency. Store in an airtight container. Optionally, decorate with icing made from egg white and powdered sugar after full cooling.
Where to order ingredients
Select the required ingredients in one of the stores
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