Gingerbread Christmas mood. To prepare the glaze, we need

realhousemoms.com

Ingredients

For cookies:

240 g butter;
150 g of sugar;
vanillin - on the tip of a knife;
240 g flour;
40 g cocoa;
1 teaspoon baking powder;
½ teaspoon of soda;
¼ teaspoon salt;
2 tablespoons of milk.

For glaze:

90 g butter;
3 tablespoons of cocoa;
2 tablespoons of milk;
250 g of powdered sugar;
confectionery topping - optional.

Cooking

Beat butter, sugar and vanilla with a mixer. Add flour, cocoa, baking powder, soda and salt and beat until smooth. Pour in the milk and mix well again.

Roll out the dough and cut out circles or figures of the desired shape. Place the cookies on a parchment-lined baking sheet and bake in a preheated oven at 180°C for 13 minutes.

While the cookies are cooling, make the frosting. To do this, put the butter, cocoa and milk in a saucepan and cook over medium heat until the butter is melted. Remove from heat, add powdered sugar and mix thoroughly.

Drizzle the cookies with chocolate icing and garnish with sprinkles if desired. This must be done immediately, because the icing quickly hardens. If the glaze has thickened, simply heat it over the fire for 15-20 seconds, stirring constantly.

thecreativebite.com

Ingredients

180 g butter;
200 g of sugar;
1 egg;
vanillin - on the tip of a knife;
320 g flour;
1 teaspoon baking powder;
½ teaspoon of soda;
½ teaspoon salt;
¼ teaspoon ground nutmeg;
140 ml sour cream.

Cooking

Beat butter and sugar until creamy. Add egg and vanilla and mix well. Put flour, baking powder, soda, salt, nutmeg and sour cream and knead the dough. Wrap it in cling film and refrigerate overnight or at least a couple of hours.

Roll out the dough and cut out shapes. Put them on a baking sheet covered with parchment and bake in an oven preheated to 180 ° C for 10-12 minutes. The cookies should brown slightly. Let it cool before applying frosting. You will find three glaze recipes at the end of the article.

homecookingmemories.com

Ingredients

240 g butter;
200 g of sugar;
60 g of powdered sugar;
vanillin - on the tip of a knife;
1 teaspoon mint extract - optional
1 egg;
300 g flour;
1 teaspoon baking powder;
½ teaspoon salt;
½ teaspoon red food coloring

Cooking

Beat butter, sugar, powdered sugar, vanillin, mint extract and egg in a mixer. If you can't find mint extract, replace it with a pinch of cinnamon. The cookies will have a different, but no less pleasant winter taste and aroma. Then add flour, baking powder and salt and mix well.

Divide the dough into two equal parts. Add food coloring to one of them to make a bright red dough. Wrap each piece in cling film and refrigerate for 3-4 hours.

Then pinch off some of the dough from both pieces. Using your hands, roll them into thin sausages about 12 cm long. Roll them into a pigtail and form a “candy cane”. Do the same for the rest of the test.

Place the cookies on a parchment-lined baking sheet and bake in a preheated oven at 180°C for 8-10 minutes until lightly browned. Finished cookies can be decorated with powdered sugar.

spaceshipsandlaserbeams.com

Ingredients

240 g butter;
130 g of sugar;
2 eggs;
vanillin - on the tip of a knife;
½ teaspoon salt;
½ teaspoon baking powder;
1 teaspoon of soda;
1 teaspoon cinnamon + more for garnish
360 g flour;
½ cup chopped walnuts + more for garnish
½ cup white chocolate chips + more for garnish
1 large apple;
¼ cup caramel sauce.

Cooking

Beat butter and sugar with a mixer. Add eggs, vanilla, salt, baking powder, soda and cinnamon. Stir until smooth. Gradually add flour, constantly stirring the dough.

Add chopped nuts and chocolate chips to the dough. You can make it yourself: just finely chop the white chocolate. Peel the apple, remove the core and cut it into small cubes. Add the apple to the batter and stir.

Shape the dough into small balls and place on a foil-lined baking sheet. Slightly flatten the balls with your hand, make a small indentation in the middle of each and fill it with caramel. Sprinkle with nuts, chocolate chips and cinnamon. Flatten the cookies with a spatula to make them flat.

Place the baking sheet in a preheated oven at 180°C for 12 minutes until the cookies are browned. Cool it completely before serving. By the way, the next day these cookies will be even tastier than immediately after cooking.

recipes-plus.com

Ingredients

220 g butter;
5 tablespoons of sugar;
vanillin - on the tip of a knife;
¼ teaspoon salt;
240 g flour;
240 g chopped walnuts;
200 g of powdered sugar.

Cooking

Beat butter and sugar with a mixer until creamy. Then add vanilla and salt. Gradually add flour, constantly beating the dough. Add nuts and mix thoroughly. Divide the dough in two, wrap in cling film and refrigerate for 45 minutes.

With your hands, form small balls with a diameter of about 2.5 cm from the chilled dough. Place them on parchment-lined baking sheets and bake in an oven preheated to 180 ° C for 12-14 minutes, until the cookies begin to brown. Don't bake too long or the balls will break apart.

Roll the still warm cookies in powdered sugar. Let it cool and roll in the powder again.

bettycrocker.com

Ingredients

For cookies:

300 g flour;
2 teaspoons of baking powder;
½ teaspoon salt;
250 g sugar;
120 g butter;
100 g ricotta;
2 teaspoons grated lemon zest;
2 eggs;
vanillin - on the tip of a knife.

For glaze:

280 g of powdered sugar;
3-4 tablespoons of lemon juice.

Cooking

Mix flour, baking powder and salt. In another bowl, beat the sugar, softened butter, ricotta and lemon zest with a mixer. Continuing to beat, add the eggs one at a time. Add flour mixture and vanilla and mix until smooth. Wrap the dough in cling film and refrigerate for half an hour.

Shape the cooled dough into balls about 2.5 cm in diameter. Place the balls on parchment-lined baking sheets, slightly flattening them at the bottom. Bake in a preheated oven at 180°C for 9-11 minutes until lightly browned.

While the cookies are cooling, mix in the icing sugar and lemon juice. If the frosting is too thick, add a little more lemon juice. Drizzle ½ teaspoon of frosting over each cookie. If desired, you can decorate cookies with confectionery sprinkles.

dinneratthezoo.com

Ingredients

120 g butter;
30 large marshmallows (can be replaced with soft marshmallows);
1 ½ teaspoons green food coloring
vanillin - on the tip of a knife;
350 g corn flakes;
a little vegetable oil;
red dragees - for decoration.

Cooking

Melt the butter in a saucepan. Add marshmallows and stir until completely dissolved. If you are using marshmallows, cut them into small pieces and pour a little water into the pan.

Remove saucepan from heat, add food coloring, vanilla, and corn flakes. Mix everything thoroughly. Put a tablespoon of this mixture on parchment, greased with vegetable oil. While the mixture has not cooled down, use your hands to form New Year's wreaths from it and decorate the dragee. Leave cookies to cool on parchment at room temperature.

And this video clearly shows the process of making these "wreaths":

bhg.com

Ingredients

For cookies:

240 g butter;
200 g of sugar;
1 teaspoon baking powder;
¼ teaspoon salt;
1 egg;
vanillin - on the tip of a knife;
270 g flour;
1 tablespoon cocoa;
1 tablespoon of powdered sugar.

For filling:

250 g of powdered sugar;
30 g butter;
2 teaspoons of ground coffee;
vanillin - on the tip of a knife;
some milk.

Cooking

Make the dough first. Mix butter, sugar, baking powder and salt with a mixer. Add the egg and vanillin and achieve a homogeneous consistency. Gradually add flour and knead the dough. Divide the dough into two parts, wrap in cling film and refrigerate for 2-3 hours.

On a floured surface, roll out the dough into thin sheets. Cut out figures from the dough, put them on parchment-lined baking sheets and bake in an oven preheated to 190 ° C for 8-10 minutes.

Mix ingredients for filling, adding milk as needed. You should have a thick cream. Spread a teaspoon of coffee filling on one cookie and cover with a second one. Combine cocoa and icing sugar and sprinkle over sandwiches.

wellplated.com

Ingredients

200 g of sugar;
240 g butter;
80 g cream cheese;
½ teaspoon salt;
vanillin - on the tip of a knife;
1 egg;
270 g flour.

Cooking

Mix sugar, softened butter, cream cheese, salt, vanilla and egg yolk until smooth. Gradually add flour, constantly stirring the dough. Wrap it in cling film and refrigerate overnight.

Turn the chilled dough out onto a floured board and roll into a thin sheet. Do not roll too thin, otherwise the cookies will turn out hard. If there is too much dough, just put the excess in the refrigerator until the next time.

Cut out shapes from the dough and place them on a parchment-lined baking sheet. Bake the cookies in a preheated oven at 190°C for 7-10 minutes until lightly browned. Let the cookies cool before decorating.

cookingclassy.com

Ingredients

120 g butter;
150 g of sugar;
100 g of honey;
1 large egg;
2 tablespoons of water;
320 g flour;
1 teaspoon of soda;
½ teaspoon salt;
2 teaspoons ground ginger;
½ teaspoon ground cinnamon;
½ teaspoon ground nutmeg;
½ teaspoon ground cloves.

Cooking

Beat butter and sugar with a mixer. Add honey, egg and water and stir. In another bowl, mix the rest of the ingredients and gradually add them to the dough, stirring constantly. Wrap the dough in cling film and refrigerate for half an hour.

Roll out the dough into a thin layer on a floured surface. Cut out figures of men from the dough and put them on baking sheets greased with vegetable oil or covered with parchment. Bake in a preheated oven at 180°C for 8-10 minutes until the cookies are golden brown.

Now that you've baked delicious fragrant cookies, it's time to make them a real decoration of the holiday table. Thanks to a variety of molds, delicious glaze, food coloring and a culinary syringe, you can create real works of art. Here are some ideas for inspiration:

1. Classic glaze

thekitchn.com

Ingredients

250 g of powdered sugar;
4 tablespoons of milk;
vanillin - on the tip of a knife.

Cooking

Beat all ingredients with a mixer until smooth. The icing should not spread, but at the same time, you should be comfortable decorating the cookies.

If the frosting is too thick, add a little more milk. Keep in mind that it will increase in volume even more. Then, if desired, you can add food coloring.

This glaze dries for several hours. But if you want to decorate cookies with some kind of confectionery topping, then it is better to do this immediately after applying the icing. So the jewelry will grab better.

There are many original designs for New Year's cookies:

2. Protein glaze

kingarthurflour.com

Ingredients

2 egg whites;
2 teaspoons of lemon juice;
330 g of powdered sugar.

Cooking

Whisk the egg whites and lemon juice with a mixer. Add the sifted icing sugar and beat until smooth. If the frosting is too thin, add a little more powdered sugar, and if it's too thick, add a little water.

Here are some ideas on how to decorate cookies with egg white frosting:

3. Butter glaze

taste.com.au

Ingredients

75 g melted butter;
500 g of powdered sugar;
vanillin - on the tip of a knife;
5 tablespoons of milk.

Cooking

Beat all ingredients with a mixer until creamy. If the frosting is too runny, add some milk.

See how easy it is to decorate cookies with buttercream icing:

You can decorate a Christmas tree with such beautiful cookies. To do this, you need to make holes in the cookies before baking, and then insert thin ribbons there. And it can also be an unusual gift.

This is the first mention of honey gingerbread, for a long time gingerbread has become a symbol of Christmas in Europe, it has come down to us. Many housewives delight their household with a delicious treat not only for the holiday, but also on weekdays. Learn how to bake gingerbread cookies at home for the New Year.

Honey gingerbread cookies
australian biscuits
Biscuits "Picarkok"
Gingerbread Kozuli

Classic gingerbread cookie

Since gingerbread has a long shelf life, you can make it ahead of time. If you pack sweets in colorful boxes, you will get a wonderful gift for friends.

Ingredients:

Flour - 250 g;
butter - 180 g;
egg - 1 pc.;
sugar - 250 g;
ginger - 2 tsp;
baking powder - 1 tsp;
a pinch of salt.

For glaze:

Powdered sugar - 180 g;
egg white - 1 pc.;
cocoa powder - 2 tablespoons;
food colors.

Cooking:

1. Divide the butter into 2 parts, grind one half with sugar, melt the other.

2. Then we combine them, add the remaining ingredients and mix.

3. Gradually add flour and knead the stiff dough.

4. We put it in a plastic bag and put it in a cool place.

5. Then we roll out a thin cake and begin to create the silhouettes of the future cookies.

6. Put them in a baking dish greased with sunflower oil, cook for 5-7 minutes in the oven.

7. Combine the protein with powdered sugar and beat with a mixer.

To get colorful cookies, add cocoa or food coloring. You can use natural products for coloring, for example, turmeric, beetroot juice.
We decorate the dessert with icing.

Advice! Prick the dough with a fork before baking to avoid bubbles.

Honey gingerbread cookies

You can make gingerbread cookies at home for the New Year with the addition of honey. This will give the treat a more spicy flavor.

Ingredients:

Flour - 450 g;
butter - 180 g;
egg - 1 pc.;
sugar - 220 g;
ground ginger - 2 tsp;
baking powder - 3 tsp;
honey - 3 tablespoons;
cream - 80 ml;
spices.

Cooking:

1. Pre-sift the flour, mix with ground ginger and baking powder. Then grate the frozen butter on a coarse grater and add to the flour.

2. Beat the chicken egg with a whisk and pour into flour, put honey and sugar and knead the dough. Continue kneading until the dough becomes firm and elastic.

3. After cooling, roll out a thin cake and cut out stars, Christmas trees or snowflakes.

4. It is rather difficult to determine the baking time, the delicacy cooks very quickly, so you need to carefully monitor the color change.

5. Instead of icing, melt the chocolate bar and pour over the cookies.

Diversify the taste of sweetness with vanilla or cinnamon.

australian biscuits

The appearance of such cookies is different from the usual ginger dessert, even the fudge does not freeze.

Ingredients:

Flour - 400 g;
butter - 150 g;
sugar - 100 g;
ground ginger - 1 tsp;
baking powder - 1 tsp

For fondant:

Butter - 80 g;
honey - 2 tablespoons;
powdered sugar - ¾ cup;
ginger - 1 tsp

Cooking:

1. Add ground ginger and baking powder to the flour.

2. Remove the butter from the refrigerator in advance so that it becomes soft. Put sugar in it and mix with a mixer. We combine all the products of a deep container and knead well with a spoon.

3. Roll out the mass into a layer, 7 mm thick and bake in the oven.

4. Let's do the icing, for this, in a deep container, combine butter, honey, ginger, powdered sugar and put on a slow fire.

5. We constantly interfere, achieving uniformity. Lubricate the cake with glaze, and when it has cooled, divide into rectangles.

For reference! Ground ginger is enough 1 tsp. per 1 kg of dough, and fresh root must be taken 2 times more.

New and original cookie recipes

Based on ginger, new and unusual recipes have been invented over the years. Thanks to additional additives and changes in technology, the taste of the delicacy has completely changed.

Biscuits "Picarkok"

In each country where such pastries are prepared, some ingredient is added, and the taste of the delicacy takes on unexpected shades. You can make gingerbread cookies for the New Year in an Estonian way. A recipe with step-by-step photos will help you easily cope with this task.

Ingredients:

Water - 180 g;
flour - 500 g;
margarine - 150 g;
sugar - 300 g;
cinnamon - 10 g;
soda - 1 tbsp;
ginger - 1 tsp;
nutmeg - 2 g;
ground cardamom - 2 g;
white pepper - 2 g.

Cooking:

1. Take a small container, put sugar, pour water and put on the stove.

2. Cook, stirring constantly, achieving a brown mass.

3. Beat warm margarine, then add soda, slaked with water, ginger and other spices.

4. We combine the caramel mass, flour, water and knead the elastic dough.

5. The baking process is carried out according to the already known scheme.

Advice! After baking, it is better to cover the finished cookies "Piparkok" with whipped cream.

Gingerbread Kozuli

Most often, this recipe is used by the peoples of the north, usually gingerbread is presented to relatives. There is a belief that Kozuli bring good luck and protect from adversity.

Ingredients:

Butter - 50 g;
yolk - 1 pc.;
quail egg - 2 pcs.;
quail egg protein - 1 pc.;
flour - 300 g;
sugar - 150 g;
cardamom - 2 g;
ginger - 1.5 tsp;
cloves - 2 g;
cinnamon - 1 tsp;
nutmeg - 2 g;
water - 200 g;
powdered sugar - 80 g;
salt, soda, vinegar.

Cooking:

1. Pour sugar with boiling water and add butter.

2. Mix chicken yolk with quail eggs with syrup, then put soda, salt and other spices.

3. Now gradually stir in the flour, the dough should be viscous, cover it with plastic wrap and send it to the cold for 24 hours. This will help the spices to fully develop their flavor.

4. We bring the dough to a warm place and let it warm up.

5. Then we roll out a thin cake and cut out the figures of future gingerbread.

6. Bake for 15 minutes at a temperature of 200 degrees in the oven.

7. Beat the protein with powdered sugar until thick, at the end we put a little vinegar.

8. We put the icing in a plastic bag, cut off a corner and gently squeezing out, decorate the gingerbread.

When the glaze dries, you need to place them in an airtight container, so they will last a long time.

Knowing such cookie recipes, you can create real masterpieces of gingerbread cookies by placing them in a beautiful bag and tying them with a bright ribbon, it makes a great gift for Christmas or New Year. Having made holes in the cookies and stretched out the ropes, you get a beautiful, edible, Christmas tree decoration.

Pour egg white into the bowl of a mixer (combine, blender or just a pan), add water, but not all - about 50 ml. Just mix with a spoon and leave for 5-8 minutes. Then add a teaspoon of lemon juice and beat. It is better, of course, to feel sorry for yourself and use a blender, mixer, combine. Beat until the bubbles are small and the mixture has increased slightly in volume. I use a mixer, beat with a whisk for about 3-5 minutes.

Now pour out the powdered sugar (as much as we measured out) and start mixing (again in a mixer, at low speeds).

If I see that the powder does not mix, remains dry, I can add quite a bit of water (from the remaining 60 ml). In this case, I added 2 teaspoons (I add one at a time, mix and check each time).

The icing should be thick. In America, his name is stiff peak, i.e. hard peaks. If you take out a spoon, then the mass stretches, and then does not settle. This consistency is suitable for storage. If you're not going to use the icing right now, transfer it to a jar and refrigerate.

And if you want to start decorating gingerbread right now, then go ahead.

We need food coloring. I like American gel ones, you can also buy from us, for example, Americolor or Chefmaster (in any online store a la “everything for a pastry chef”).

We also need packages. You can use ordinary plastic bags (for breakfast, for freezing, for storage) or order special culinary bags on Aliexpress, they are a little more comfortable, but this does not matter. Don't forget the clips (I haven't found any better than IKEA ones yet).

Another tool that is simply vital is ... an ordinary toothpick! It will help to give color to the glaze, and the filling to spread, and correct the oblique contour, and remove all unnecessary.

Before I start drawing, I make simple sketches for myself in a notebook.

In the New Year's decor, I like the white and blue gamut. We put a part of our thick glaze in a separate small bowl, take a blue dye (at the very tip of a toothpick) and mix. If the color is too dark, you will have to add more white glaze. Having achieved the desired shade, “thinn” the glaze.

Add a little water (just a few drops). It is important not to miss the desired consistency.

We need two options for each shade: one for the contour so that it does not spread, the second for filling. The icing for the contour is similar in consistency to toothpaste (namely, paste, not gel). For filling - like sour cream 10-15% - spreads, but not very quickly.

Many people remember for themselves how the surface of the glaze is completely smoothed after mixing. It is convenient for me to do just by eye.

First we prepare the icing for the contour, we shift about a third into a bag, we tie it. Add a little more water to the remaining icing, bring to the consistency of sour cream, also transfer to a separate bag and tie. Now the important point. You need to cut a corner. For the contour it is quite thin - 1-1.5 mm wide, for pouring it can be thicker than 2-3 mm.

We carry out similar procedures for each shade of glaze that will be involved in the decor.

Now we can decorate our gingerbread. For example, just draw the outline of a snowflake on a "naked" cookie. Here it is necessary that the hand be “solid” and not tremble.

Another option - you can first make a background fill (but before that, still apply a contour so that the fill does not spread over the edges). In this case, it will be necessary to allow the background to dry completely, usually 2-3 hours.

Here are the New Year's snowflakes and Christmas balls I got.

In general, “practice bakes perfect”! So keep it up!

A simplified version of the preparation of egg white glaze in the video version of this recipe from Chef Elena Stradze in the culinary program “In my plate”.

If you liked this post, be sure to check out and.

The history of New Year's gingerbread cookies

Gingerbread New Year's cookies, like countless other treats, undoubtedly have their own history. According to the main version, it was invented by English monks around the 12th century and, as you yourself understand, it had nothing to do with Jesus and his existence. And they associate it with the holiday rather because the monk, whose name, unfortunately, no one will remember today, in the process of baking ordinary cookies for the Christmas meal, decided to be original and thus began the history of one of the most famous desserts. It simply added a handful of ginger to the dough, and as a result, the usual and familiar to all cookies turned into something new and completely unfamiliar, but by the way, no less tasty. And so the first delicious gingerbread cookie was born.

However, this is only the history of the cookie itself, but it would be interesting to know about the spice itself called ginger. It's simple, ginger, like many other spices and spices, came to us from India. And I must say that in the countries of Asia and the East, he enjoys special honor, because the local cuisine without spices, in principle, is impossible. Today, according to tradition, ginger is grown in its homeland in India, as well as in China and Jamaica. Ginger is also considered very valuable for Arabic cuisine, where it is considered sacred, because the mention of this plant can be found even in the Koran, and for Muslims it is worth a lot. As for the peculiarities of the local use of ginger, it is worth noting that it came to us one of the first among other spices and at first it was very expensive. As a result, only wealthy people could treat themselves to such a delicacy, while the peasants remained in the dark for a long time. However, over time, the culture of eating spices has reached our latitudes.

We learned that in addition to the amazing taste, these amazing plants give us vitality, strengthen our immunity, take care of the beauty of hair, nails and skin, and also promote digestion and have a positive effect on the nervous system. Well, what is useful, and even tasty, cannot but be liked. So gradually we stopped being afraid of foreign seasonings and they took their place of honor in every kitchen.

As for ginger, today it can be found in eastern markets and in stores in the form of a powder, raw or pickled. And each of these types can and should be used for gingerbread cookies, but you need to understand that in each case the taste of the dessert will be different. For example, gingerbread cookies with fresh ginger will be more juicy and rich in flavors, while pickled cookies will not be devoid of marinade flavor, with ginger powder it will turn out dry and crispy. Experiment and choose to your liking.

Benefits of ginger and gingerbread

In the meantime, we will turn to the benefits of the dish and mainly to the benefits of the main ingredient. Well, the fact that, like any cookie, it is not devoid of fat and dangers, we have already mentioned. But, on the other hand, gingerbread cookies have a much lower calorie content than, for example, eclairs or cream cakes, this should not be forgotten either.

Further, turning to the recipe, we see that, in addition to ginger, it also contains honey, and whole books, let alone articles, are written about its beneficial properties. Honey boasts a content of various macro- and microelements, as well as vitamins. This is an extremely useful product that, due to its characteristics, is also easily absorbed by the body. We must not forget about cinnamon, because in India it is considered the queen of spices and in many respects not only exceptional taste, but also potential benefits. Cinnamon has antipyretic and diuretic properties, and it also contributes to the normal functioning of the gastrointestinal tract and prevents the occurrence of a heart attack.

Now let's move on to ginger. This spice is just as beautiful as it is mysterious. For us, in addition to the characteristic taste and aroma of ginger, a closed book. We will now try to lift the veil of secrecy and introduce you to him better. First of all, I would like to note the amazing immunostimulating properties of this inconspicuous root and its ability to fight various viruses and bacteria. Do not forget about the content of magnesium and potassium, which makes this product indispensable for the heart, and it also helps digestion, creating a beneficial flora in the stomach, and can even cope with toxicosis. This is such a miracle ginger. And besides, it is also surprisingly tasty, which is not such a common thing for a healthy product.

As for gingerbread cookies and the traditions of its preparation, it must be said that since the time of the ancient English monk, a lot of water has already flown under the bridge, and today you can meet not just mugs of gingerbread lovers, but even entire gingerbread clubs. Yes, it is not strange, because today's gingerbread and sweets are not at all the same. There is no longer a crooked and boring baking - everything is now designed to give people a holiday, including cookies. Any dessert, of course, can be prepared at home, but in the pastry shop on the eve of the holiday, gingerbread cookies will be made to order, and of any shape and type. Today you can find whole houses made of cookies, as well as gingerbread cookies with icing, and even, for the most sophisticated, corporate options - gingerbread cookies with the logo of a company or entertainment venue. As you can see, technological progress has not left this side of our lives unnoticed. So beauty will not be the thing, and now the main thing is to cook a really delicious dessert. This is what we will do with you now.

Your attention is invited to gingerbread cookies, or rather its recipe with a photo.

Ingredients for gingerbread cookies

Flour - 315 gr.
Honey - 85 gr.
Ginger (powder) - 1 tsp
Butter - 85 gr.
Chicken eggs - 1 pc.
Soda - 0.5 tsp
Cinnamon - 1 tsp

How to make gingerbread cookies

First of all, we will prepare all the necessary products;
We heat honey on the stove;
When the honey boils, add cinnamon to it;
Now is the time to add the ginger;
As soon as all the ingredients are heated, add the butter, cut into pieces;
Stir everything thoroughly and bring to a boil again;
Now the ladle with fragrant dough should be removed from the heat and cool slightly. After that, you need to break eggs one at a time into it and mix everything quickly so that the eggs do not curl;
Now, in parts, we begin to introduce honey into flour and turn the workpiece into ginger dough;
Set the dough aside and let it "breathe" a little;
Now sprinkle the work surface with flour and begin to roll out the cake with a thickness of 0.3 cm. You can only roll it out once, otherwise the cookies will be hard;
Now, using the forms you like, give the cookies the necessary configuration;
Now we cover the baking sheet with baking paper and lay out the cookies;
We heat the oven to a temperature of 170 degrees and put cookies in it for 10 minutes;
Take the gingerbread cookies out of the oven and let them cool down a bit.
The finished gingerbread cookies should look like in the photo. Before serving, it can be sprinkled with powdered sugar and almond flakes;

As you can see, there is nothing easier than preparing such a festive treat. Moreover, these cookies can also become an excellent Christmas tree decoration, and in this case, before baking, you need to make a small hole in each cookie with an awl. As for the company for this very cookie, it is best to eat it with fragrant mulled wine or punch to the sounds of a Christmas orchestra on a huge festive square, in a town that seems to have just appeared from a fairy tale by Charles Perrault. Everyone imagines this magical place in their own way and everyone has different tastes, but the desire to get into a fairy tale at least for a minute is common, and gingerbread cookies are part of this very fairy tale. Do you remember the cookie from Neverland??? If you know no less interesting and colorful recipes for festive dishes, we look forward to receiving your letters. We wish everyone a great mood and real holiday inspiration. Let the holidays bring you the warmth of a family hearth and a lot of positive emotions. This is what your most ardent admirer of HozOboz wants.

175 g of starch;
75 g of sugar;
1 tsp ground ginger;
1 tsp cinnamon;
1 tsp vanilla sugar;
80 g butter;
1 egg;
2 tbsp. l. honey;
3-4 st. l. powdered sugar.

Recipe:

Mix all dry ingredients. We introduce oil into them and mix until crumbs.

Separate the protein from the egg. Add honey to the yolk and grind them together until smooth. We send to flour.

Knead the dough and leave it in the cold for several hours. Roll out the chilled mass on the table.

We cut out curly cookies using special tools or a regular glass.

We lay out the blanks on a baking sheet covered with baking paper and bake at 180 ° C for 7 minutes.

Ready for frosting. Protein mix with powdered sugar using a mixer. A glossy cream should form.

Color the cookies however you like.

Use a cooking syringe or bag to decorate. With their help, you can create incredible patterns and ornaments on cookies.

Classic gingerbread cookies with icing

Another traditional recipe by which you can bake ginger for the New Year for your loved ones.

Ingredients:

200 g flour;
150 g butter;
1 egg;
150 g of sugar;
3 tsp ground ginger;
1 tsp baking powder;
1 pinch of salt.

For glaze:

1 st. powdered sugar;
1 egg white;
2 tbsp. l. cocoa;
food colors.

Recipe:

We spread the butter from the refrigerator in advance. Grind part of it with sugar, melt the rest of the butter.

We combine the oil in one bowl, add salt, egg and baking powder to it. We mix.

We introduce flour, ginger and other spices. We mix.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

We roll out the dough on the table and cut out the blanks of the desired shape.

Grease the baking sheet with oil. We spread the cookies, pierce them with a fork and put them in the oven for 5-7 minutes to bake at 220 ° C.

Take out the cookies and let them cool down for a while. And at this time we prepare the glaze. To do this, mix powdered sugar, cocoa powder and egg white with a mixer. You can add food coloring instead of cocoa to the mixture, then the cookies will turn out even more elegant and festive.

Decorate cookies with icing.

Be near the oven at all times, as cookies cook very quickly, so if you delay, they can simply burn.

Traditional Christmas Cookie Recipe

This is the most complex classic recipe that will require a lot of time and effort from the hostess. But the cookies cooked on it just melt in your mouth, so if you want to please your loved ones with something incredibly tasty, you should stand by the stove for an extra minute.

Ingredients:

500 g of sugar;
200 ml of boiling water;
200 g butter;
1 tsp soda;
1 tsp ginger;
1 tsp cinnamon;
1 tsp nutmeg;
1 tsp cardamom;
1 egg.

For decoration:

1 protein;
200 g of powdered sugar;
0.5 tsp starch;
0.5 tsp lemon juice;
dyes.

Recipe:

We put a pan on the stove on a slow fire. Pour sugar into it and begin to melt it to get caramel. In this case, you need to constantly stir the contents with a spatula so that nothing burns. When the sugar turns brown and all the crystals dissolve, pour a glass of boiling water into the pan in a thin stream, stirring constantly. Add butter and cook until it melts. Pour spices, soda and mix well.

Cool the mass, introduce the egg and flour into it, leaving a little for rolling. Knead soft elastic dough. Wrap in cling film and put in the refrigerator.

Roll out the chilled dough into a layer and cut out cookies using cookie cutters.

We lay baking paper on a baking sheet, put the semi-finished products on it and send it to the oven preheated to 180 ° C for 5-10 minutes.

Beat the protein with a mixer with powdered sugar, add starch and lemon juice. We paint in the desired colors.

We decorate the cookies with the resulting icing.

2 new recipes for New Year's gingerbread cookies

Gingerbread with spices

If you cook gingerbread for the New Year, it will turn out crispy, but at the same time tender and melting in your mouth. And at the same time, you don’t have to spend a lot of money on this famous delicacy, since the products for its preparation will require simple and affordable.

Ingredients:

200 g flour;
110 g of sugar;
100 g butter;
3 tsp honey;
2 tsp ground ginger;
1.5 tsp soda;
1 tsp cardamom;
1 tsp cinnamon;
0.5 tsp ground cloves;
1 egg.

Recipe:

Sift all dry ingredients into a deep bowl. Add soda and stir.

Mix sugar and butter with a mixer, add honey and egg.

Combine flour and butter mass, knead soft dough. Wrap the resulting bun in cling film and put in the refrigerator. for a few hours. Sprinkle the surface of the table with flour and roll out a layer of chilled dough on it. Cut out cookies using pre-made cookie cutters.

Arrange the dough pieces on the prepared baking sheet.

Bake at 180°C for 5-7 minutes.

Ready-made cookies can be coated with sugar icing if desired.

Chocolate gingerbread cookies with raisins

And the cookies according to this recipe are somewhat reminiscent of a sweet pie, since they are baked in one layer, and not in separate figures, and the dough is soft and loose.

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Ingredients:

250 g flour;
150 g butter;
180 g of sugar;
4 eggs;
1 pinch of vanillin;
400 g dark chocolate;
80 g ground ginger;
2 tsp baking powder;
200 g raisins.

Recipe:

125 g of softened butter rubbed with sugar.

We introduce eggs into the mixture, continuing to beat vigorously with a whisk or mixer. Add ginger and vanilla. Add flour and baking powder, stirring continuously.

Coarsely grate the chocolate and add to the dough.

Pour boiling water over raisins for 10 minutes. We drain the water, and squeeze the berries properly and let them dry. We send it to the dough and mix thoroughly again.

Preheat the oven to 180°C. We roll out the dough into a layer, 1 cm thick. It should be completely placed on a baking sheet. We send it to the oven for 30 minutes.

Melt a small amount of dark chocolate in the microwave or in a water bath, add 25 g of butter to it. Mix and cover the finished cake.

When the chocolate icing hardens, cut the dessert into squares and decorate as desired with fruit, candied fruit or powdered sugar.

The chocolate for this recipe can be cut into small pieces with knives. And so that it does not melt during the grinding process, you can pre-hold it in the freezer for 20 minutes.

Ginger trees - recipe with photo

If you wish, you can bake a ginger tree according to this recipe with a photo, and present it as a gift to your loved ones or leave it to decorate the festive table.

Ingredients:

115 g butter;
65 g sugar;
155 g honey;
1 egg;
0.5 tsp soda;
0.5 tsp cinnamon;
0.5 tsp ground ginger;
1 pinch of black ground pepper;
0.5 tsp nutmeg;
375 g flour.

Recipe:

Preheat the oven to 180°C. In a deep bowl, mix butter and sugar until smooth.

Add the eggs to the mixture while continuing to beat.

Add liquid honey, soda and spices. Mix well again.

We introduce the sifted flour in portions and knead a soft, elastic dough.

We form a ball out of it and wrap it in cling film. Let it cool down for a few hours.

We roll out the chilled dough into a layer of 5 mm and cut out the details for the future Christmas tree with special molds. Do not forget about the connecting elements that will fit between the main sprockets.