Ginger Sugar Cookies

Votes: 1

Time: 30 min.
Complexity: easily
Quantity: 48 shaped cookies

Resembling gingerbread, these gingerbread cookies have become an integral part of Christmas in Europe – they are baked in the shapes of various animals, holiday and religious symbols, decorated with icing, given as gifts, and used to decorate the Christmas tree. There's no consensus on the origins of these cookies, but it's known that Europeans have been making them since the Crusades. They're very easy to make and store, and thanks to the dough's flexibility, they can be molded into almost any shape.

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.

Ingredients for the recipe:

0.5 cups of butter at room temperature
3/4 cup brown sugar
0.5 cup molasses
2 large eggs at room temperature
3 and 1/4 cups premium flour
1 tbsp. ground ginger
0.5 tsp ground cinnamon
0.5 tsp ground allspice
0.5 tsp baking powder
0.5 tsp of soda
0.5 tsp salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, brown sugar, syrup, allspice, ground ginger, cinnamon, eggs

Cooking the dish according to the recipe:

Beat the butter, brown sugar, and molasses until light and fluffy. Add the eggs one at a time, beating thoroughly after each addition.

In a separate bowl, sift together the flour, ginger, cinnamon, allspice, baking powder, baking soda, and salt. Add this mixture to the butter and mix thoroughly. Form the dough into 2 discs, wrap them in plastic wrap, and refrigerate for 1 hour and up to 2 days (the dough will remain soft even when chilled).
Preheat oven to 175°C and line 2-3 baking sheets with parchment paper.

On a lightly floured surface, roll out the first disk of dough to a thickness of 3 mm. Using your chosen cookie cutter, cut out cookies from the dough and carefully place them on the prepared baking sheets, spacing them approximately 1.5 cm apart. Repeat with the second portion of dough; any leftover dough can be refrigerated for future use.
Bake the cookies for 15-18 minutes, until lightly browned around the edges. Let them cool on the baking sheet for a few minutes, then transfer them to a plate or rack to cool completely. Cookies can be stored in an airtight container for up to 10 days..

Author of the recipe - Anna Olson is a pastry chef and television host.

Categories:

recipe / Festive dishes / Christmas / Desserts / Cookie / European cuisine

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