Giant gingerbread cookie
Votes: 2
Time: 2 hours.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 526, total fat 19 G., saturated fats 12 G., proteins 4 G., carbohydrates 86 G., fiber 1 G., cholesterol 67 mg, sodium 196 mg, sugar 61 G.
Calories 526, total fat 19 G., saturated fats 12 G., proteins 4 G., carbohydrates 86 G., fiber 1 G., cholesterol 67 mg, sodium 196 mg, sugar 61 G.
These giant gingerbread snowflake cookies are a triple delight: incredibly easy to make, perfect for baking with kids, and stunning enough to be the centerpiece of your dessert table. Each bite is filled with spicy notes of cinnamon, allspice, nutmeg, and ginger, warming and uplifting on a cold winter evening. You can give these giant gingerbread cookies as a gift and write a message in icing instead of a snowflake. Your recipient will surely love this delicious card.
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:
Cookie
- 2.5 cups premium flour + extra for working with the dough
- 1.5 tsp ground ginger
- 1 teaspoon ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 0.5 tsp salt
- 0.5 tsp of soda
- 220 g unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1 large egg
- 1/3 cup molasses
- 1 tsp vanilla extract
Glaze
- 450 g powdered sugar
- 2 tbsp. dry egg white
- 4-6 tablespoons of water
- Granulated sugar, for sprinkling
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Cooking the dish according to the recipe:
- In a medium bowl, whisk together the flour, ginger, cinnamon, allspice, nutmeg, salt, and baking soda. In a large bowl, beat the butter and granulated sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes.
- Beat in the egg just until incorporated. Stir in the molasses and vanilla extract. Reduce the mixer speed to medium-low, beat in the flour mixture, and knead the dough.
- Line a baking sheet with parchment paper. Place the dough on the baking sheet. Using lightly floured hands, shape it into a circle 25 cm in diameter and about 1 cm thick. Cover loosely with plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C). Uncover the dough. Bake until the cookies are slightly puffed and golden around the edges, 18-20 minutes. Let cool on the baking sheet for 5 minutes, then slide the cookies (on the parchment paper) onto a wire rack to cool completely.
- Meanwhile, prepare the glaze.:
In a large bowl, combine the powdered sugar and dry egg whites. Add 4 tablespoons of water and beat until the icing is smooth and holds stiff peaks. Add more water, 1 teaspoon at a time, until the icing is thin enough to pipe. - Transfer the icing to a pastry bag fitted with a small star-shaped tip. Pipe the icing onto the cookies, creating a large snowflake shape. Sprinkle with sugar and let the icing set for about 30 minutes. Cut the cookies into pieces.
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