Servings: pcs.
Ginger Cookies for the Christmas Tree
I love ginger, so these cookies probably won't hang on the Christmas tree for very long, but if you love other spices, just throw them in! If you want to hang the cookies on the Christmas tree, remember to poke the holes out before you bake the cookies - I use a straw for this purpose.
Equipment
- Kitchen Scale
- Bowl
- Cutting Board
- Knife
- Oven
- Rolling Pin
- Piping Bag
Ingredients
- 350 gram Wheat Flour
- 10 gram Baking Soda
- 6 gram Ground ginger
- 6 gram Vanilla Sugar
- 3 gram Cinnamon ground, ceylon
- 125 gram Butter
- 70 gram Light syrup
- 1 pcs. Egg
- 175 gram Brown sugar or muscovado sugar
Glaze
- 200 gram Powdered Sugar
- 5 gram Vinegar
- 1 pcs. egg white
Instructions
- Mix flour, baking powder, ginger, vanilla sugar, and cinnamon in a large bowl.
- Cut butter into cubes and crumble it into the flour until the mixture resembles grated cheese – just like when making pie dough.
- Add syrup, egg, and brown sugar – optionally mix the three together beforehand.
- Press everything together well with your hands and form it into a clump.
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
- Lightly dust the table with flour and roll the dough out to 4 mm thickness – use half or a third at a time to make it easier to handle.
- Get out all your best cookie cutters, cut out the shapes, and place the cookies on a baking sheet – if you want to hang the cookies, poke a hole for the string with a straw. Mine were about 5 cm in size, so I got quite a few out of the batch.
- Bake the cookies in the middle of the oven for about 8 minutes.
- Take them out and let them cool on a rack.
- Mix powdered sugar, egg white, and vinegar together to make an icing.
- Pour the icing into a piping bag, cut a small hole, and decorate the cookies – optionally make different colored icings! I think green, red, and white are the most festive.