Gingerbread cookies with cinnamon and nutmeg
12 servings
40 minutes
Gingerbread cookies with cinnamon and nutmeg are a fragrant treat that warms with their rich flavor and spicy bouquet of spices. This classic European recipe has deep roots in winter holidays, especially Christmas. Ginger gives the cookies a slight spiciness, cinnamon adds warm sweetness, and nutmeg contributes a subtle savory note. Crunchy on the outside and soft on the inside, they pair perfectly with hot tea or milk. Suitable for cozy family tea times as well as festive tables. The cookies can be cut into various shapes and decorated with icing or powdered sugar, making them a great gift. The simplicity of preparation and availability of ingredients make this recipe a favorite in many homes.
1
Preheat the oven to 180 degrees.
2
Mix the flour with baking powder, ground ginger, cinnamon, and nutmeg.
- Wheat flour: 2.5 glasss
- Baking powder (raising agent): 1 teaspoon
- Ground ginger: 2 teaspoons
- Ground cinnamon: 1 tablespoon
- Ground nutmeg: to taste
3
Soften the butter. Beat the butter with sugar until white, add the egg, flour, and knead the dough.
- Butter: 100 g
- Sugar: 1 glass
- Chicken egg: 1 piece
- Wheat flour: 2.5 glasss
4
Roll out the dough on a floured surface. Cut out cookies in various shapes from the dough.
- Wheat flour: 2.5 glasss
5
Line a baking tray with parchment paper and place the cookies on it. Bake in a preheated oven for 20 minutes.
