Christmas is almost here and the typical gingerbread cookies are a must in the holiday season!
These yummy cookies are great for creative decorations! Would you rather decorate with the traditional white icing, or try out other fun colors? I have not decided yet!
The dough is very simple to make, you just need to combine all the ingredients. It is important to chill it for at least 3 hours to be able to cut out whatever shape you wish to make. I love using cookie cutter with different shapes. My kids love making these cookies, they are always the designated cookie cutters! I recommend chilling them before baking, to prevent them from shrinking in the oven.
You can choose to make white icing or use any other color you like by adding a few drops of food coloring. Once decorated, they need to dry at room temperature.
You will not regret making these cookies! They are soft, crunchy around the edges and incredibly tasty! They keep really well in an air-tight container, with or without icing.
If you try out these Gingerbread Cookies, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Gingerbread Cookies
Ingredients
For the cookies:
- 360 grs all-purpose flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp nutmeg
- 1 pinch of salt
- 170 grs unsalted butter, softened
- 150 grs brown sugar
- 1 egg
- 1 tsp vanilla extract
For the icing:
- 450 grs powdered sugar
- 2 egg whites
- 2 tbsp lemon juice
- 2-3 tsp water
Instructions
For the cookies:
- Cream together butter and brown sugar. Add egg, vanilla extract and beat. Sift together flour, ginger, cinnamon, nutmeg, salt and baking soda, and add to the egg mixture. Combine to form the dough.
- Shape into a flat disc, wrap in plastic wrap and chill for at least 3 hours.
- Preheat oven to 350ºF and line a baking sheet with parchment paper. Roll out the dough, cut out the cookies and place them on the prepared pan. Bake for 10 minutes and let them cool.
Para el glasé
- Sift the powdered sugar, add the egg whites and mix well. Add the lemon juice and mix well. Add the water little by little until you reach the desired consistency.
- Decorate the cookies and let them dry.
Notes
- If the dough becomes too soft while rolling it out and cutting the cookies, place it in the freezer for 5 minutes to firm it up.
- I recommend putting the baking sheet with the cutout cookies in the freezer for 5-10 minutes before baking, so that they keep their shape in the oven. Bake straight from the freezer.
