Gingerbread cookies with eggnog and caramel
Complexity: easily
Quantity: 20 double cookies
In the winter cold, we crave something warming, which is why many traditional winter holiday dishes are rich in the aromas of spices that fill the soul with warmth. One of the most popular winter, or more accurately, Christmas drinks is eggnog. It's a milk and egg cocktail with rum, brandy, or another spirit—a kind of alcoholic eggnog. It's believed to have originated in England, and its history dates back over 300 years. This cocktail is also considered the ancestor of the now-popular milkshake. The drink is incredibly popular in the US, Canada, and Europe, but not everyone appreciates the presence of raw eggs. For fans of this particular combination of flavors and aromas, these cookies are a wonderful alternative. If you don't want to use rum, you can substitute vanilla extract. The cookies can be made ahead of time and stored unadorned in the refrigerator, as the sugar and caramel dissolve in the cold.
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:
Gingerbread cookies
- 2 and 1/4 cups premium flour
- 0.5 tsp ground ginger
- 0.5 tsp. grated nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/4 teaspoon salt
- 220 g butter, softened
- 0.5 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
Rum glaze
- 1 cup powdered sugar
- 1 tbsp (15 g) butter, softened
- 2 tbsp. heavy cream 33%
- 2 tbsp dark rum
Sugar sprinkles
- 2 tbsp. granulated sugar
- 0.5 tsp ground nutmeg
- 1/4 tsp cayenne pepper
- Zest of 1 lemon
- Zest of 1 orange
Caramel
- 0.5 cup granulated sugar
We recommend
Cooking the dish according to the recipe:
- Making cookies: In a large bowl, sift together the flour, ginger, nutmeg, allspice, cinnamon and salt.
- Place the butter and granulated sugar in the bowl of a stand mixer, attach the paddle attachment, and beat for 5-8 minutes until light and creamy. Use a silicone spatula to scrape down the sides of the bowl until all the butter and sugar are incorporated.
- Beat in the egg yolks one at a time and add the vanilla. Gently fold the dry ingredients into the butter until you have a soft dough. Using plastic wrap, shape the dough into a log 5 cm in diameter and 25 cm long. Refrigerate for about 2 hours to firm up.
- Preheat oven to 175°C and line 2 baking sheets with parchment paper.
- Baking cookiesUnroll the dough and, using a sharp knife, cut each sausage into 6mm-thick circles. Place the cookies on the prepared baking sheets, spacing them 2.5cm apart. Use a round cookie cutter to cut a hole about 2.5cm in diameter in every other cookie. Bake for 12-14 minutes, until light golden brown. Let cool.
- Preparing the glazeIn a stand mixer, combine the powdered sugar and butter, using the paddle attachment. Beat for 2-3 minutes until smooth. Add the cream and rum and beat until combined.
Preparing the sugar topping: In a small bowl, combine granulated sugar, nutmeg, cayenne pepper, lemon zest and orange zest. - Assembling cookiesOnce the cookies have cooled completely, coat each half with icing (about 1 teaspoon per cookie), then top with a cookie with a hole to create a sandwich. Don't press down on the cookie. Carefully place the cookie on the icing, being careful not to let any icing leak out the edges.
- Making caramelPlace the sugar in a small skillet and heat over medium heat, stirring constantly, until melted. Once the sugar has melted, stop stirring and instead shake the pan periodically in a circular motion for about 6 minutes, until the sugar turns an amber color.
Lightly drizzle each cookie with caramel and decorate with sugar sprinkles.
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