How to make homemade cookies and gingerbread. Gingerbread dough - recipe with photo

Step 1: Beat sugar and butter.

Place in a deep bowl right amount brown sugar and softened butter premium. Beat the ingredients with a mixer at medium speed for 2 - 3 minutes. The mass in the bowl should become light and airy.

Step 2: Add eggs, vanilla extract and corn syrup.

Then beat the desired amount into a bowl of sweet butter. chicken eggs without the shell, pour in the liquid vanilla extract and add the corn syrup. Beat all ingredients with a mixer until fluffy and uniform consistency. Turning on the mixer, increase the whipping speed gradually from the lowest to the highest as the mass in the bowl begins to thicken.

Step 3: Prepare Dry Ingredients.

Sift the desired amount into a clean and dry deep bowl. wheat flour using a fine mesh sieve. Then add baking powder, baking soda, salt, ground ginger, cinnamon, cloves and nutmeg. Stir dry ingredients with a tablespoon until smooth.

Step 4: Combine dry and liquid ingredients.

Using a tablespoon, gradually add the dry mixture to the liquid mass, while mixing the ingredients with the mixer at the lowest speed. When it becomes difficult for you to knead the dough, turn off the device, clean its blades of flour pieces and continue kneading in a bowl with your hands.

Step 5: Knead the dough.

Add the rest of the dry ingredients to the bowl and knead into a firm dough. Initially, the mixture will crumble into small pieces, but don't worry, later they will combine and in the end you will get a wonderful fragrant shortbread dough. The consistency should be elastic and not stick to the hands.

Step 6: insist tests.

Using a knife, divide the dough into 2 equal parts and wrap each separately in plastic wrap. cling film. Now there are 2 options, you can leave the dough in the refrigerator for 48 hours before using it or put the dough in the freezer for 20 – 30 minutes before cutting the cookies. It depends on when you are going to prepare your dessert, in this recipe rapid chilling is used.

Step 7: We form gingerbread cookies.

After 20 - 30 minutes, sprinkle the surface of the kitchen table a small amount sifted wheat flour. Take two pieces of dough freezer, put one of them in the refrigerator, and lay the second on the table. Using a rolling pin, roll out the dough to a thickness up to 5 millimeters. If you want more soft cookies roll out the dough thicker 7 - 8 millimeters enough, and for crispy cookies, the dough should be thin. Then take any cookie cutter and use it to cut out cookies. Preheat the oven up to 170 degrees Celsius.

Step 8: Bake Gingerbread Cookies.

Line a large non-stick baking sheet with parchment paper. Prying the cookies with metal spatulas, transfer them to a baking sheet with an approximate distance from each other 2 - 2.5 centimeters. Place a baking sheet with a flour product in a preheated oven and bake for 10 - 12 minutes, recent three minutes Keep a close eye on baking as the cookies may dry out and burn at this time. baking tray with ready-made cookies remove from the oven, helping yourself with a kitchen towel, place it on a cutting board previously laid on the kitchen table and let your dessert cool a little, that's enough 10 minutes. Then transfer the cookies to a metal rack and let cool completely until room temperature. Then you can decorate them as you like and put them on a plate. Mostly at Christmas, such cookies - gingerbread are decorated with a Christmas tree or served as a dessert. In the same way, prepare cookies from the second part of the dough.

Step 9: serve gingerbread cookies.

Gingerbread cookies are served at room temperature. After cooking, they are cooled and decorated with mastic, icing, nougat, chocolate and other decorations. If you have a desire, you can decorate a Christmas tree with such pastries by making a small hole in each cookie with a needle immediately before baking and after decorating flour product any sweet decor. Great dessert or decoration new year holidays! Enjoy! Bon appetit!

- – You can use regular sugar instead of brown sugar. white sugar, changing the ingredient will only affect the color of the product, not the taste.

- – Can be used instead of butter creamy margarine top grade.

- – For making gingerbread cookies you can use mixed flour such as corn and wheat.

- - Ingredients can be driven in not only with a mixer, but also with a blender or whisk

- - The spices indicated in this recipe are not critical, you can put just a few of them or replace them with your favorite spices that are suitable for baking sweet products.

- – Instead of liquid vanilla extract, you can put 2 sachets vanilla sugar or vanilla on the tip of a knife.

So I got involved in the Christmas and New Year race. This is my first attempt at pen. Cooked cookies based on GermanHonigkuchen-Platzchen. Why motivated? Yes, because it follows directly from the name that the cookies should be honey, but I cannot use honey, so I successfully replaced it with syrup. In addition, the syrup gives the liver a greater "crunchiness".

They turned out fragrant, dense enough to store, but melt in your mouth if you bite off a piece and drink your favorite tea ... mmm

I'm wondering if they'll make it to the New Year?J

In any case, I promised Edik to bring something to his Flashmob. And since you called yourself a loader, climb into the back ... or as they sayJ

For 700 g of gingerbread:

350g flour (I have 300g white and 50g whole wheat flour) + some for work

3/4 cup honey (I have sugar syrup from 300g sugar and 100g water)

100 g butter

2 eggs + yolk for brushing

1/8 teaspoon cinnamon

1/10 teaspoon cloves

1/10 teaspoon ginger

1/10 teaspoon pepper

1/8 teaspoon cardamom

1/4 teaspoon baking soda

COOKING METHOD:

For syrup, boil sugar and water in a saucepan until light brown. The syrup will become slightly viscous. This will take approximately 20 minutes. Turn off the fire and let it cool down to about 40°C.

Dry all the spices, finely grind and sift. Mix flour with soda and sift. Break up the oil. Honey, if crystallized, warm up a little until the crystals dissolve and cool.

Mix honey (I have syrup), butter, eggs and spices well, add flour and knead the dough for 1-2 minutes. At first it will be very soft, one might say liquid. But after standing for an hour, the other in the refrigerator will become viscous and elastic.

Now roll it out into a layer on a surface dusted with flour. I do this directly on parchment, on which I will bake cookies, so that I don’t have to transfer them additionally.

Cooking gingerbread can seem time-consuming or too simple, as you like. In fact, the gingerbread cookie recipe is somewhere in the middle. Nothing complicated if you don’t go out of your way, add something of your own and measure all the ingredients on the scales.

We will prepare in several stages, there is no other way. The first step is to make the gingerbread cookie dough. We put the butter from the refrigerator into the freezer and, while it is freezing, we combine almost all the dry ingredients in one bowl, leaving only the powder aside. I strongly recommend that you sift everything first so that there are no lumps of flour or lumps of spices left.

We take out the butter from the freezer, it should be very cold. It is impossible to take oil less than 82%, it Bad quality and not even butter at all, Christmas gingerbread with this will not work. Cut the butter into very small cubes, about half a centimeter. You can chop it in a blender chopper instead. The main thing is to touch it less with your hands so that it does not start to melt. We put the crushed butter in a dry mixture and carefully knead it with our hands so that it slides between our fingers. The result should be a small crumb.

Add the remaining ingredients to the gingerbread cookie dough: powdered sugar, honey, yolks.

Knead the dough thoroughly, it should be very tight and smooth. If after kneading the dough does not stop disintegrating, add half a spoon of honey and knead further until a single mixture is obtained. Recipe gingerbread although not very difficult, but some effort is needed.

We put the dough on gingerbread cookies in cling film, making a flattened ball out of it.

Wrap on all sides and refrigerate for at least 1 hour. Preparing for Christmas Gingerbread Cookie should rest and cool down.

After an hour, turn on the oven to warm up to 175 degrees, take out ginger dough from the refrigerator and roll it into a layer about 5 mm thick. I recommend one life hack! Roll out the dough between two sheets of parchment paper so it won't stick to the counter or rolling pin/bottle and you won't need to use extra flour.

The dough is rolled out, remove the top sheet of parchment paper. Checking thickness! Gingerbread cookies for the New Year should crunch and delight you, but thick ones will not crunch!

We take cookie cutters and cut out the desired figures from the dough. I have Christmas trees, stars, flowers and hearts. Still look very cool gingerbread men but I didn't find them New Year all sold out.

Carefully remove excess dough and transfer the gingerbread cookies to the lined parchment paper baking sheet. You can also use a silicone mat. You don’t need to grease anything, the main thing is that there is space between the cookies, as they will increase during baking. We put in a preheated oven for 7-10 minutes, see for yourself, it all depends on your oven! We bake until golden brown.

Now you know how to bake gingerbread cookies! But that's not all 🙂

Set the gingerbread cookies aside to cool. We shift very carefully, at first they will be soft, but then they will harden.

It's time to make cookie icing to decorate beautifully. Take a cold egg and separate the white from the yolk. Attention! The yolk should not get into the protein, even the smallest! And hands should be clean and not greasy. This is important, otherwise nothing will work.

Squeeze lemon or lime juice into protein, prepare icing sugar (put next to it) and start beating. Beat the whites for a long time until they become very thick, then pour in the powder without stopping. It is important! Beat until stiff, adding more powder as needed. Icing for gingerbread should be thick so that nothing spreads.

At the very end, you can add any dye, any color, to the glaze. I didn't add. But I can tell you that dyes can also be natural, for example, beetroot, spinach or carrot juice. Transfer the cookie icing to pastry bag. Or in a tight bag, like mine 🙂 Mine from Ikea, which is on the zipline, fit perfectly.

Cut off the end of the bag. It is necessary to cut off just a little 1-2 mm, no more! This is important too! And start decorating gingerbread cookies. Here the flight of your imagination will help you! Don't press too hard on the package.

Remember that New Year's cookies with ginger and cinnamon should be cold!

Lay it out conveniently for you, because decorating gingerbread cookies is a long and painstaking process.

I sprinkled some of the gingerbread coconut flakes, it gives the appearance of snow 🙂 Now you know exactly how to decorate gingerbread cookies! Let the frosting dry for 2-3 hours. Do not put in the oven, otherwise it will end 😀

In the morning, gingerbread is even tastier for some reason 😀

They can be packed in beautiful boxes and presented to all your loved ones 😉

Let me quickly summarize!

Short recipe: gingerbread cookies or gingerbread

1. Put the butter in the freezer.
2. Cooking the dough: in a bowl, mix all the dry ingredients for the dough, except for powdered sugar, sift them through a sieve.
3. We cut the butter into very small cubes or grind it in a blender chopper, try not to touch it with our hands.
4. We put the oil in the dry mixture and grind everything with our hands, passing pieces of oil between the fingers until crumbs form.
5. Add all the other ingredients for the dough and carefully knead the tight dough (if it falls apart, add half a spoon of honey).
6. Wrap the gingerbread cookie dough in cling film and place in the fridge for an hour.
7. After an hour, turn on the oven to warm up to 175 degrees.
8. Roll out the dough between sheets of parchment paper 5 mm thick.
9. Cut out shapes from the dough using cookie cutters, transfer them to a baking sheet lined with parchment paper, leaving space between the cookies.
10. We put the gingerbread cookies in the oven for 7-10 minutes until golden brown, depending on your oven!
11. Take the gingerbread cookies out of the oven and let cool.
12. Preparing frosting for decoration: in a bowl, beat the cold protein with lemon juice to a thick state.
13. Add to the egg whites, continuing to beat them, powdered sugar, a little bit, until a dense consistency.
14. At this point, you can add any coloring you wish to the glaze.
15. We put the icing for gingerbread in a tight bag and cut off the tip of it by 1-2 mm.
16. Decorate the cooled gingerbread cookies as you wish.
17. Now you know how to cook gingerbread, the recipe of which has come to a logical end.

Recipe New Year's cookies over, so I want to digress a bit. We are on the threshold of the New Year, the biggest holiday in our countries. Each time, approaching the New Year, we sum up, analyze what has been passed and accomplished. So, I wish you all that each of your years be better than the previous one, so that, looking back, you will not be sad that suddenly the year turned out to be the same as the previous one. May all your years be varied and better every time! Like mine 🙂

And yes, stay with me next year I will also delight you with new interesting recipes! Not to be missed , it's free! In addition, when you subscribe, you will receive a whole collection as a gift. complete recipes of 20 dishes prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real.

Vika Leping was with you! Tell your friends about how to make gingerbread cookies, put likes, leave comments, rate, write what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine, and, of course, enjoy your food! I love you, be happy! And have a great New Year's Eve!

Simple and very quick recipe homemade gingerbread cookies that are so tender that they melt in your mouth. If you have a pastry bag with a star tip, you can bake kurabye cookies from this dough. I did it easier and stuck on lush gingerbread cookies in the form of flat cakes. Roll out this dough will not work, too tender. In the oven, the gingerbread rose well, became airy and crumbly. Great meal for afternoon tea or for Christmas gifts.

Ingredients for shortcrust pastry

• 180 g high-fat butter,
• 80 g of sugar, and preferably powdered sugar,
• 1 egg
• 300 g flour
• cinnamon, nutmeg, ginger - to taste.

Shortcrust pastry recipe

Soften the butter slightly, beat with a mixer at high speed with sugar until a fluffy homogeneous mass is obtained. Add egg, beat again. Add the sifted flour and spices and knead the dough at the lowest speed. It should be soft, but keep its shape well.

Put the dough in the refrigerator for half an hour. Preheat oven to 200°C. Line a baking sheet with baking paper. Let's start making gingerbread. It is better to do this away from a preheated oven. Scoop the dough with a teaspoon, place on a baking sheet, smooth and shape with your fingers. Sculpt the gingerbread quickly so that the butter does not have time to melt. Place the baking sheet on the top rack of the oven and bake for 15-20 minutes depending on the thickness. If the top is pale, flip the gingerbread and return to the oven for another 1-2 minutes. Let the gingerbread cookies cool slightly on a baking sheet, transfer to a plate.

In a closed container, gingerbread from shortcrust pastry can be stored for about a week.

Shortcrust pastry is very tasty and easy to prepare, in order to cook shortbread gingerbread no special ingredients needed. Everything is at hand for any hostess. Using different molds for making shortbread sweets, you will give your children and guests such cookies that will never leave them indifferent.

To make shortcrust pastry we need:

100 g butter (margarine) at room temperature;

100-150 g of sugar;

200 g flour;

A pinch of salt;

Optional cocoa, cinnamon, soda.

Shortbread gingerbread recipe.

First, mix butter and sugar into crumbs.

Then add two eggs and mix the mixture until smooth.

Gradually add flour and mix the dough. If desired, you can add cocoa, cinnamon to one half. If you want to get lush gingerbread, add baking powder (based on 5 g per 1 kg of flour). When it becomes difficult to interfere, sprinkle the table with flour and knead the dough (add a little flour if necessary).

In no case should it be thick, but at the same time, it must not stick to hands, be plastic and uniform. Form a ball from the dough (if using cocoa, then two, respectively), wrap it with cling film and leave in the refrigerator for 30-60 minutes.

Surely every housewife will be interested to know the little secrets of making delicious shortcrust pastry:

It is better to choose flour with a low gluten content, that is, less than 20% (to create the effect of dough tenderness, it is good suitable flour second class);

Lack of sugar will make the dough bland and pale;

If you put few eggs, the dough will not keep its shape well and will not bake well;

For stuffing, decoration, taste for shortbread biscuits best suited vanilla, ground nuts, cinnamon, almonds, jam.

On a floured table, roll out a layer 3-6 mm thick. It depends on the desired result: if you want thin and crispy - make it thinner, soft and tender - thicker. Squeeze figures out of the dough with different molds.

Line a baking sheet with parchment paper or grease butter(from sunflower may remain a specific aftertaste). Put cookies on it and bake at a temperature of 150 degrees until cooked.

Sprinkle the finished cookies with powdered cocoa. Also, the dough before baking can be decorated with sugar, sesame seeds. Several Yet delicious options this is a coating with icing (chocolate, protein), strips of chocolate, coconut flakes, sugar decorations, jelly, mastic, jam.

Like these ones shortbread gingerbread we got it.

In addition to gingerbread, you can bake according to our recipe.