American Gingerbread Cookies
10 servings
150 minutes
American gingerbread cookies embody warm aromas and spicy flavors from New England kitchens. Their history roots back to colonial America traditions, where ginger was brought from distant lands and quickly became a favorite ingredient. Crunchy on the outside and soft on the inside, they are enveloped in the sweetness of sugar and a light spiciness of candied ginger. Each piece has a rich, warming flavor that perfectly complements a cup of hot tea or coffee. This cookie, topped with a golden glaze made from egg yolk, not only decorates the festive table but also serves as a cozy treat any time of year.
1
Chop 3 pieces of candied ginger finely, and cut 3 pieces into small cubes. Mix the chopped ginger, butter, sugar, egg, and salt, then add sifted flour and knead into a uniform dough. Roll it into a ball, wrap in foil or plastic wrap, and refrigerate for 2 hours.
- Crystallized ginger: 100 g
- Butter: 150 g
- Sugar: 100 g
- Chicken egg: 1 piece
- Salt: to taste
- Wheat flour: 300 g
- Ground ginger: 0.5 teaspoon
2
Preheat the oven to 200 degrees.
3
Divide the dough into 3 parts and roll it out on a floured board to a thickness of 1/2 cm. Cut into rectangles of 4x7 cm and place on a baking sheet.
4
Whisk the egg yolk with a little water, brush it on the cookies, sprinkle with ginger cubes, and bake for 15 minutes.
- Egg yolk: 1 piece
- Crystallized ginger: 100 g
