Gingerbread Cookies Recipe

Gingerbread cookies recipe are associated with Christmas and holidays usually. But with peppermint tea, they are perfect at any time of the year.

Yields12 Servings
Ingredients:
 1 cup all-purpose flour
 ¼ tsp baking soda
 a pinch of salt
 1 tsp ground cinnamon
 1 tsp ground ginger
  cup unsalted butter
  cup powdered sugar
 2 tbsp honey
 1 yolk
Methods:
1

In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, and salt. Set aside.

2

Finely chop ice butter into 1/3-inch cubes. It is important that the butter does not melt, therefore, cut quickly and try to touch it less with by hands.

3

After that, immediately put it in the bowl with dry ingridients. And quickly knead the dough by hands, until you get a bead-sized crumb.

4

Next, add powdered sugar, honey, and yolk. Knead the dough again. It should be very hard and smooth dough. If it suddenly crumbles, add honey, but first mix well.

5

Then chill in the refrigerator for at least 2 hours or overnight.

6

Once the dough is thoroughly chilled and you’re ready to bake the cookies, heat the oven to 350°F and line a baking sheet with parchment paper; set aside.

7

Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more.

8

Transfer to parchment-covered baking sheets.
Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.

9

Once the cookies are room temperature, srinkle with powdered sugar. Serve and enjoy immediately, or store in a sealed container for up to 4 days.

Ingredients

 1 cup all-purpose flour
 ¼ tsp baking soda
 a pinch of salt
 1 tsp ground cinnamon
 1 tsp ground ginger
  cup unsalted butter
  cup powdered sugar
 2 tbsp honey
 1 yolk

Directions

1

In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, and salt. Set aside.

2

Finely chop ice butter into 1/3-inch cubes. It is important that the butter does not melt, therefore, cut quickly and try to touch it less with by hands.

3

After that, immediately put it in the bowl with dry ingridients. And quickly knead the dough by hands, until you get a bead-sized crumb.

4

Next, add powdered sugar, honey, and yolk. Knead the dough again. It should be very hard and smooth dough. If it suddenly crumbles, add honey, but first mix well.

5

Then chill in the refrigerator for at least 2 hours or overnight.

6

Once the dough is thoroughly chilled and you’re ready to bake the cookies, heat the oven to 350°F and line a baking sheet with parchment paper; set aside.

7

Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more.

8

Transfer to parchment-covered baking sheets.
Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.

9

Once the cookies are room temperature, srinkle with powdered sugar. Serve and enjoy immediately, or store in a sealed container for up to 4 days.

Gingerbread Cookies Recipe
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