Gingerbread cookies

Gingerbread cookies – an integral part of Christmas preparations. To process engages all children and your acquaintances will be a lot of fun and excitement!

Dough is rolled or have a child is older, and let the kids cut out biscuits variety of molds.

Prepare the glaze, various pastry decorations and all together takes to decorate cookies. And if before baking cookies cut holes in tube for a cocktail, and then thread the ribbon in the finished cookies – get a wonderful Christmas decorations, which can be safely broken that give kids hang on the Christmas tree.

40-50 Cookies


390 grams (720 ml) flour

1/2 teaspoon salt

3/4 teaspoon baking soda

2 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

115 grams of butter, room temperature

100 grams (120 ml) sugar

1 large egg

230 grams (160 ml) molasses *

* If the molasses is metered by weight, do it on top of another ingredient in the recipe (in this case, spread it on the sugar). Do not forget to take into account the weight of the sugar. If measured into a beaker, grease cup sunflower oil to molasses from sticking.

Icing to fill:

2 egg whites (60 grams)

2 teaspoons fresh lemon juice

340 g (720 mL) icing sugar, sifted

A few drops of the dye (optional)

+ Extra icing sugar to a thick consistency glaze


In a large bowl combine the flour, salt, baking soda and ground spices.

Put the butter and sugar in a mixing bowl or food processor, set the nozzle – blade or whisk attachment test. Beat 2-3 minutes until fluffy, light, creamy consistency. From time to time, stop the mixer and scrape the oil from the walls of the bowl, all are uniformly mixed.

Add egg and molasses, and mix until uniform dough at medium speed. Gradually add the flour mixture and stir again until smooth.

Divide the dough into 2 parts, each shape of the bowl and lightly priplyusnite him to get the disc (then it will be convenient to roll). Wrap in plastic wrap and store in the refrigerator until the dough has hardened (at least 2 hours). The dough can be stored in the refrigerator for 2-3 days.

Preheat the oven to 180˚C. Shots 2 baking parchment paper.

On a lightly floured surface roll out the powdery dough to the desired thickness (roll out the dough from the center to the edges, occasionally lifting the dough and, if necessary, podpylyaya table surface with flour to make the dough not stick).

To roll out the dough thin crispy pastry to 2-3 mm for thicker – up to 5-7 mm. With the help of molds for cookies cut shaped cookie and gently shift them on a baking sheet. During baking biscuits slightly increase in size, so arranging them in a pan with an interval of 2 cm.

If you hang the cookies on the Christmas tree, using a cocktail stick or a wooden splinter make holes on the top of the cookie. If in the process the dough or cut cookies softened, remove them directly on the baking sheet in the refrigerator for 10-15 minutes. Then baking they maintain their shape well.

Place the cookies on the baking sheet with the average level of the preheated oven and bake for 8-12 minutes, depending on the size of the cookies.

Readiness is defined as follows: the edge of the pastry and lightly cured pokorichnevel, but in the center it remains mild.

Remove the cookies from the oven, check whether the holes are not closed for the ribbons (if so, until the pastry is still warm again cut a hole in the already finished cookies) Put on the grill to cool. Optionally, as a decoration in the still warm cookies, you can push the raisins, dried currants or small candies. Or you can decorate cooled cookies with sugar icing.


Using a food processor, blender or hand whisk lightly whisk the whites with the lemon juice, then begin to add the powdered sugar. Do this gradually at the minimum speed of the combine, to glaze had no air bubbles. Check the consistency of the glaze.

The correct consistency of the glaze to fill – when you lift the whisk or spatula with frosting, it flows tape forming on the surface of a small relief, which disappears after a few seconds. If you add more powdered sugar than you need to add a little water.

If the watery glaze – continue to mix powder. The finished glaze should immediately cover with cling film or a shift in a pastry bag.

If you plan on making the contours, lettering or pictures, put the right amount of glaze and keep adding powdered sugar to a thick consistency.

The correct consistency here is if you lower the icing spoon or spatula, and pick it up – weight does not hold the peak, it is soft and bent down – but it does not flow. If you add too much powder – the icing would be “cool”, it would be difficult to squeeze out a pastry bag, it will instantly solidify and be very brittle. In this case, the glaze dilute with water to the proper consistency.

Optionally, you can tint the glaze dye. Put the right amount of icing in a separate bowl, or several bowls (if you use different colors), and start adding dye literally drop by drop, as it is very concentrated.

If using gel dye is very convenient to do it with a toothpick: a toothpick, dip the tip into the dye, then glaze – Stir before you add the dye. Thus gradually pick the right shade of color.

To decorate cookies contours do initially, and then apply the fill.

If you want to draw a cookie pastry decorations (different silver and gold beads, figurines, colored sprinkles), do it until the glaze has not dried up.

Sweet Christmas! Happiness to your family!

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