Christmas Spiced Gingerbread Cookies
Baking and Desserts • European
Description
Instead of syrup, you can use liquid honey or molasses. You can add 0.5 tsp of ground cloves (5 whole). The icing can be made with regular water or any juice or flavoring instead of lemon (for example, orange or tangerine would pair well). You can decorate the cookies with colored icing pens (caramel icing works well).
Ingredients
- Butter 5 oz
- Brown Sugar 5 oz
- Egg white 1 piece
- Maple syrup 2 tablespoons
- Wheat Flour 10 oz
- Activated Baking Soda ½ teaspoon
- Ground Cinnamon 1 teaspoon
- Grated Ginger Root 1½ teaspoons
- Ground Nutmeg a pinch
- Cardamom ½ teaspoon
- Meyer Lemon Juice 2 teaspoons
- Powdered Sugar 5 oz
Step-by-Step Guide
Step 1
Beat the soft butter at room temperature with the sugar in a mixer until fluffy and homogeneous.
Step 2
Lightly beat the egg separately. Then add it along with the maple syrup to the butter mixture and beat well again.
Step 3
In a separate bowl, mix the flour with the baking soda and all the spices (ginger, cinnamon, cardamom, nutmeg).
Step 4
Combine both mixtures (butter and dry) and beat until a homogeneous dough forms. Place the finished dough in the refrigerator for about half an hour. Meanwhile, preheat the oven to 355°F (mark 5).
Step 5
Remove the dough from the refrigerator and roll it out on a prepared surface. The dough should not be thick, about 1–1.5 cm thick. Cut out Christmas shapes using a decorative cutter, continuing to roll out the dough and cut cookies until all the dough is used.
Step 6
Lightly grease a baking sheet with butter and carefully place the cookies on it (you can use a spatula, as they are fragile). Leave a 3 cm space between the cookies, as they will slightly expand during baking.
Step 7
Bake each batch of cookies (each filled baking sheet) for about 10 minutes. Once baked, leave the cookies on the baking sheet for a minute, then use a spatula to transfer them to a wire rack to cool completely.
Step 8
While the cookies cool, prepare the lemon icing: add enough lemon juice to the powdered sugar to achieve a thick consistency (about 2 teaspoons per 80 grams). Transfer the icing to a piping bag (or syringe) and decorate the cooled cookies. Allow the icing to set for a few minutes.
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