Gingerbread

Votes: 2

Time: 2 hours 45 minutes
Complexity: average
Quantity: 12 - 16 shaped cookies

In Europe, no Christmas is complete without gingerbread cookies. They're baked at home, sold at fairs, and given as souvenirs. However, they're such a versatile treat that they've become a favorite pastry for even the holidays. Thanks to their dense texture, they can be shaped into any shape and then decorated with royal icing. This makes them elegant and not only savory but also very sweet.

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:

Cookie

220 g butter, room temperature
0.5 cup brown sugar
1/4 cup molasses
2.5 cups premium flour, plus extra for dusting pans and work surfaces
1 tbsp. ground cinnamon
1 tbsp. ground ginger
2 tsp ground allspice
0.5 tsp of soda
0.5 tsp ground black pepper
0.5 tsp fine salt
1/4 tsp ground cloves
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper
Special equipment: bronze pig-shaped cookie cutters (13 cm long x 7.5 cm wide)

Royal icing

2 egg whites
3 cups powdered sugar, whisk to remove lumps
Juice of 0.5 lemon
Food coloring, optional

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In the bowl of a stand mixer, combine the butter, sugar, and molasses. Attach the paddle attachment and beat until light and fluffy, about 3 minutes. Meanwhile, in a separate bowl, whisk the remaining dry ingredients. Gradually add them to the butter mixture, continuing to beat until all ingredients are thoroughly combined.
Place the dough on the counter and divide it into three pieces. Shape each piece into a disk and wrap in plastic wrap. Refrigerate for 1-2 hours, or up to 3 days.

Place racks in the center of an oven preheated to 175°C. Line baking sheets with parchment paper.
Line two large sheets of parchment paper and lightly dust them with flour. Place the dough disk between the sheets of parchment and roll it out to a thickness of 6 mm. Repeat with the remaining two pieces. Then re-roll any scraps of dough into balls and re-chill before using.
Cut out the cookies and use an offset spatula to place them on parchment-lined baking sheets, spacing them 2.5 cm apart. Bake for 10-12 minutes. Let cool on the baking sheets for 5 minutes.
Then transfer the cookies to a wire rack and let them cool to room temperature before decorating with royal icing.

Royal icing

Place the egg whites, powdered sugar, and lemon juice in a large bowl. Beat with a hand mixer until stiff, glossy peaks form, 5-6 minutes. Add food coloring (if using) and mix thoroughly. Transfer the icing to a piping bag fitted with a fine tip and decorate the cookies.

Categories:

recipe / Festive dishes / Christmas / Desserts / Cookie / Patrick and Gina Neely

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