Gingerbread cookies were one of those recipes that my family always asked for, but honestly, I didn’t think to make…then one day my husband went shopping and created chaos, he bought the cookie cutters!
My son’s comment was: was the problem only buying the cookie cutters? Had I known, I would have asked him to buy them long ago!
So I started mixing because I had the recipe, forgotten but I had it…made this dough and created the cookies.
I kept the decorations simple, but if you are more skilled than me, you will surely do better.
With my skepticism, I decorated the cookies, photographed them and they were ready to eat…I tasted them and was really surprised, I liked them a lot!
I think I will change the photo soon, also because I have already been asked to make them again!
Since I really like spicy things, they couldn’t help but get my approval, but I don’t know why I never made them!
The origins are from various traditions, so to not make a mistake I prefer not to write anything.
I made them in slightly large shapes and made 12, but obviously if you use smaller cutters you will get more.
Approximately 266 Kcal per cookie
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 12 cookies
- Cooking methods: Electric oven
- Seasonality: Winter, Christmas
Ingredients for Gingerbread Cookies
- 1 egg (medium)
- 3/4 cup butter (at room temperature)
- 3/4 cup sugar
- 1/2 tsp nutmeg
- 1 tsp ground cinnamon
- 3-4 cloves
- 1/2 tsp baking soda
- 1 pinch salt
- 3 cups all-purpose flour
- 1/4 cup honey
- 1 tbsp ground ginger
- 1/2 egg white
- 1/2 cup powdered sugar
Tools
- 1 Cookie Cutter gingerbread man cutters
Preparation of Gingerbread Cookies
First, if you have the spices already ground, that’s fine, otherwise grind them with a coffee grinder, then in a bowl combine all the ingredients a little at a time, finishing with the flour and spices.
Mix everything well, then wrap it in plastic wrap and put it in the fridge for 10 minutes.
After the time has passed, roll out the dough on a work surface to a not too thin level, but if you want thinner cookies than mine, looking at the photos you can decide if you want to thin it a bit more or less.
Using the gingerbread man cutters, cut out the cookie shapes and place them on a baking tray lined with parchment paper.
At this point, bake in a preheated oven at 350°F for 15 minutes, checking the cooking.
Once cooked, let them cool, then whisk the half egg white and gradually add the powdered sugar, adjusting if you need slightly more or less.
The consistency of the icing should be nice and thick.
At this point, put the icing in a piping bag with a super thin tip and decorate the cookies as desired.
Let them dry in the air for half an hour or so and then serve.
