Here I am with another recipe to try: ginger and cinnamon cookies. These cookies can be made in many different shapes, especially during the Christmas season, using molds shaped like reindeer, trees, houses, stars, or hearts. Once baked, they are decorated with royal icing. Perfect to enjoy with tea or hot chocolate on these cold afternoons.
Other recipes to try
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 15/20 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Ginger and Cinnamon Cookies
- 2 3/4 cups all-purpose flour
- 1/2 cup butter (cold)
- 2 tbsps honey (about 1/4 cup)
- 3/4 cup sugar
- 1 tsp ground ginger (level)
- 1 tsp ground cinnamon (level)
- 1 pinch nutmeg
- 1/2 tsp baking soda
- 1 pinch salt
- 1/2 tsp unsweetened cocoa powder
- 1 1/4 cups powdered sugar
- 1 egg white
- lemon juice (a few drops)
Steps for Ginger and Cinnamon Cookies
To prepare ginger and cinnamon cookies, pour the flour, cocoa, and all the spices into the bowl of the stand mixer or even in the mixer with blades: ground cinnamon, nutmeg, ginger, and baking soda. Add sugar, a pinch of salt, and honey. Now it’s time to add the cold butter cut into small pieces.
Mix everything until you get a sandy mixture. Now add the egg and mix again. Transfer the mixture to the work surface, knead quickly, form a flat loaf, cover it with plastic wrap, and place it in the refrigerator for at least 30 minutes.
When the shortcrust pastry has rested, take it out of the fridge, roll out the dough with a rolling pin between two sheets of parchment paper so it doesn’t stick. The thickness should be about 1/4 inch.
Cut out the cookies with the molds you have, transfer the cookies to a baking sheet lined with parchment paper, spaced apart. Bake in a preheated static oven at 340°F for about 15 minutes, depending on the power of your oven and the size of your molds, so I recommend checking and, if necessary, keeping them longer.
Once cooked, take the cookies out of the oven and let them cool completely. In the meantime, prepare the icing to decorate them. Put the egg white in a bowl (if you don’t have it, replace with 1 tablespoon of water) and start blending, add a few drops of lemon and gradually also the powdered sugar. If the mixture is still runny, add more powdered sugar.
Transfer the icing into a piping bag, cut the tip with scissors to form a very small hole, then decorate your cookies as you like. Let the decorations dry completely before serving them.
See you in the next recipe.
If you like, follow me on Facebook by clicking The Cookbook of the Vergare and leave your like. I’ll be waiting for you, Ivana.
You can also find me on Instagram and on Pinterest.
If you liked this recipe, click the stars below; to give the maximum, click directly on the last star. Your rating is very important to me. Thank you.
Return to the HOME to read all the other recipes.
