When it's cold and chilly outside, and the Christmas holidays are about to knock on the door, it's the perfect time to fill your home with the aromas of spices and citrus. The taste of ginger and the smell of cinnamon, notes of cardamom and cloves — this is all about the beloved gingerbread cookies! Once you make them, you'll get such a boost of magic that the New Year will rush into your home today.
The cookies from our recipe turn out just like from IKEA — thin, crispy, and fragrant. We strongly recommend baking a double batch right away, because it's a real treat!
Simple gingerbread cookie recipe shared by «So Simple!» has been tested many times: make extra, gift to friends, congratulate acquaintances and relatives. The recipe is simply excellent, and from the specified amount of ingredients, you get 3–4 trays of aromatic gingerbread. A fairy tale!
Simple gingerbread cookies
Ingredients
200 g all-purpose flour
1 egg
100 g butter
110 g sugar
3 tsp honey
1.5 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground cloves
Preparation
Mix the ground spices with the baking soda, then with the flour. If the spices are whole, grind them well in a mortar before adding them to the dough.
In a separate bowl, cream the butter with the sugar, add the egg and the slightly warmed honey. Thoroughly beat the ingredients with a mixer or whisk.
Add the flour mixture with spices to the egg-butter mixture and mix well. Note that during kneading, the dough should acquire an intense brown color.
Knead the dough by hand and refrigerate it for 1.5–2 hours. Chilled dough is much easier to work with.
Roll out the dough thinly, preferably directly on parchment paper, and then use special cutters or paper stencils to cut out desired shapes.
Bake the cookies for 5–7 minutes in a preheated oven at 200 °C. The cookies are very thin and can burn in the blink of an eye! Wait until the dough slightly changes color and quickly remove the gingerbread from the oven.
If desired, you can decorate the homemade gingerbread cookies with icing. To do this, lightly beat 20 g of egg white (1/2 of the white from 1 chicken egg), gradually adding 100 g of powdered sugar. Transfer the icing to a piping bag or syringe, and then confidently draw on the surface of the cookies.
Delicate, crumbly, aromatic cookies are just what you need for a good mood during the pre-holiday days! Moreover, the cookies can be stored for a ve-e-ery long time. If desired, you can bake plenty of gingerbread and pack them into beautiful containers — a unique, tasty, and truly useful gift for family and friends.
