Classic gingerbread cookies from childhood
Recipe for gingerbread cookies with icing
Get the cookie cutters ready and bring the children into the kitchen.
It’s time for Christmas fun with the whole family.
This classic is a must-have for us in December – this year is no exception. We’ll be baking and decorating gingerbread cookies until we’re all covered in icing.
Servings: PCS
Gingerbread Cookies with Icing
Classic gingerbread cookies from childhood
Ingredients
- 175 gram Brown sugar
- 125 gram Butter
- 200 gram Syrup Preferably dark
- 700 gram Wheat Flour
- 1.5 gram Hartshorn
- 1.8 gram Ground ginger
- 2.6 gram Cinnamon
- 1 Egg
- 1 pinch Salt Preferably a good salt like Maldon
- 1 egg white
- 270 gram Powdered Sugar
- 60 gram White Wine Vinegar
Instructions
Gingerbread Cookies
- -
- Put butter, brown sugar, syrup in a pot and melt it together into a homogeneous mass over low heat.
- Set the melted mixture aside and let it cool down until it's lukewarm.
- Put flour, salt, ammonium bicarbonate, ginger, and cinnamon in a bowl and mix together.
- Add the cooled mixture to the flour mixture along with an egg. Knead together into a firm and smooth dough.
- Let the dough rest in the refrigerator for 2 hours.
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) conventional oven,
- Roll out the dough to a thickness of 3-5 millimeters and cut out Christmas cookies.
- Bake the cookies for 7-10 minutes, in the middle of the oven.
- Let the baked cookies cool on a wire rack before decorating.
- -
- Whisk egg whites, powdered sugar, and white wine vinegar together into a firm and stiff meringue.
- Put the finished icing into a piping bag and cut a small hole in the bag.
- Now it's just time to decorate and eat.
Notes
Optionally, spruce up your icing with a bit of food coloring and sprinkle with some funfetti or sugar pearls.
