Gingerbread cookies in lemon glaze
4 servings
60 minutes
Gingerbread cookies with lemon glaze are a true European treat infused with the aromas of spicy spices and fresh citrus tang. Brown sugar and syrup add depth to the dough, while ginger provides a slight spiciness, making the cookies warm and cozy. The delicate lemon glaze complements the spicy flavor, creating a subtle balance of sweetness and tartness. Historically, such spiced cookies were popular in cold seasons as spices not only added flavor but also preserved freshness. These cookies are perfect for decorating a New Year's table or even a Christmas tree if you make a hole for a ribbon. Serve with hot tea or cocoa while enjoying the rich flavor and festive atmosphere.
1
Sift flour, baking soda, ginger, and cinnamon into a bowl from the large bag.
- Wheat flour: 312 g
- Soda: 1 g
- Ground ginger: 2 g
- Ground cinnamon: 1 g
2
Add butter and mix by hand until crumbly, then add sugar and mix.
- Butter: 125 g
- Cane sugar: 170 g
3
Lightly beat the egg, add the sugar syrup, and whisk until the mixture thickens.
- Chicken egg: 1 piece
- Sugar syrup: 35 ml
4
Add the egg mixture to the bowl, mix until smooth; wrap the dough in plastic and leave in the refrigerator for 15 minutes.
5
Roll out the dough to a thickness of 0.5 cm on a lightly floured surface, using shapes or a knife to cut cookies into random shapes and place them on a baking sheet, leaving space between the cookies.
6
Bake the cookies in a preheated oven at 180 degrees for 10 minutes, transfer to a tray and let cool for 10 minutes; make the glaze: squeeze lemon juice, gradually add 1 teaspoon of juice to the powdered sugar while stirring until thickened.
- Lemon: 1 piece
- Powdered sugar: 80 g
7
Coat the cookies with icing, let them dry, decorate the cookies with coloring pencils; you can make a hole for a ribbon and hang the cookies on the tree.
- Food coloring: to taste