Gingerbread Cookies with Icing
4 servings
60 minutes
A must-have for the long winter holidays. Gingerbread cookies should be baked in bulk, they will come in handy in any case: as a gift to friends in a beautiful box, and as Christmas tree decorations, and with coffee, and with tea, and with a cup of eggnog. A great idea if you need to keep the children busy at a family celebration is to arrange a culinary master class for them on making and painting these cookies. Prepare multi-colored icing, knead more gingerbread dough - and go ahead. If you make a lot of cookies in advance, they will be with you throughout the holidays and even after that, they will remain for a long time.
1
Prepare the necessary ingredients.
2
In a small saucepan, heat the molasses, add sugar and butter, and mix until smooth. Cool down.
- Treacle (syrup): 100 g
- Sugar: 70 g
- Butter: 120 g
3
Beat the egg. Sift together flour, baking powder, salt, and spices. Combine everything together.
- Chicken egg: 1 piece
- Wheat flour: 320 g
- Baking powder (raising agent): 8 g
- Salt: pinch
- Ground ginger: 10 g
- Cinnamon: 5 g
4
Cover the dough and leave it overnight.
5
Roll out the dough thinly. It will be easier to divide it into several parts and roll them out one at a time.
6
Cut out cookies using cookie cutters. Bake in an oven preheated to 180 degrees for 6-8 minutes.
7
Mix the egg white with powdered sugar using a fork or mixer until thick.
- Egg white: 1 piece
- Icing sugar: 250 g
8
Put the glaze in a pastry bag. Place the bag in a container lined with a towel — this will prevent the glaze from leaking and drying out.
9
Decorate the cooled cookies.
10
Submit.
