Gingerbread "Yolki"
Votes: 2
Time: 1 hour 50 min.
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
These charming gingerbread tree cookies are perfect for a festive treat, a sweet gift, or as decorations for a New Year's cake or gingerbread house. To make them, you'll need tree-shaped cookie cutters. Use several different tree shapes to make the cookies more cheerful. Bake them using a gingerbread dough made with molasses, brown sugar, flour, and butter, along with fragrant spices. Once the cookies have cooled completely, decorate the trees with garlands of icing and frosted seeds in various colors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups of premium flour + extra for work
- 1 tbsp gingerbread seasoning
- 3/4 tsp baking soda
- 0.5 tsp salt
- 220 g butter, room temperature
- 3/4 cup brown sugar
- 2/3 cup molasses
- 0.5 cup powdered sugar
- 2-3 teaspoons of hot water
- White decorative sugar, for decoration
- Sunflower seeds in multi-colored sugar glaze, for decoration
We recommend
Recipes with similar ingredients: premium flour, gingerbread seasoning, butter, brown sugar, molasses, powdered sugar, sunflower seeds
Cooking the dish according to the recipe:
- In a medium bowl, combine flour, spices for gingerbread, baking soda, and salt. In a large bowl, beat the butter, brown sugar, and molasses with a mixer on medium-high speed until fluffy, 3-5 minutes. Reduce the mixer speed to medium-low and add the flour mixture in two additions, beating until fully combined. Divide the dough between two large pieces of plastic wrap. Form into disks and wrap. Refrigerate until firm, at least 2 hours or overnight.
- Position oven racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Line 2 baking sheets with parchment paper. On a lightly floured work surface, roll out 1 disk of dough to a thickness of about 1 cm. Using a 2-3 in (5-7 cm) Christmas tree cutter, cut out shapes from the dough. If the dough becomes too sticky, refrigerate it for 15 minutes. Place the shapes 1 in (2.5 cm) apart on the prepared baking sheets.
- Bake, rotating the baking sheets halfway through, until puffed and set, 15-18 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to wire racks to cool completely.
- On a lightly floured work surface, roll out another disk of dough and cut out gingerbread shapes. Once the baking sheets have cooled, space the dough shapes 2.5 cm apart, bake the gingerbread cookies, and let them cool.
Prepare the glaze:
Mix powdered sugar with water until smooth and very thick. Transfer the icing to a zip-lock plastic bag, snip off a corner, and pipe the icing onto the gingerbread cookies; dust with powdered sugar. Decorate with glazed seeds.
Categories:
Similar recipes
