Gingerbread cookies with vanilla sugar
8 servings
20 minutes
Gingerbread cookies with vanilla sugar are a fragrant and spicy treat from American cuisine, especially popular during the holiday season. Their rich flavor combines the warmth of fresh ginger, caramel notes of brown sugar, and the delicate sweetness of vanilla sugar. The dough becomes crumbly and melting due to butter and proper mixing without overheating. During baking, the cookies acquire an appetizing golden hue while their surface becomes crispy, complementing the softness inside. These cookies are perfect for cozy tea time, especially with black or green tea, and pair well with coffee or cocoa. They are often made for Christmas, decorating festive tables and bringing an atmosphere of comfort and warmth to the home. A great choice for gifts or simply to enjoy the moment.
1
Wash, peel, and finely grate the ginger roots - you need two teaspoons of grated ginger for the cookies.
- Ginger root: 1 piece
2
In a blender, mix cold diced butter with brown sugar and a pinch of salt at high speed, then add the egg yolk and blend until smooth again.
- Butter: 75 g
- Brown sugar: 80 g
- Salt: pinch
- Egg yolk: 1 piece
3
Sift the flour with vanilla sugar, baking powder, and gingerbread spices. Add this mixture and grated ginger to the blender bowl with the butter gradually, in small portions. It's better to knead the dough with a blender rather than by hand: shortcrust pastry shouldn't be overheated. Also, mixing by hand can make the dough too tough. The finished dough should be placed in the refrigerator for an hour.
- Wheat flour: 160 g
- Vanilla sugar: 15 g
- Baking powder (raising agent): 1 teaspoon
- Gingerbread spice mix: 1 teaspoon
- Ginger root: 1 piece
4
Roll out the chilled dough to a thickness of 1.5 mm in all directions. Use cookie cutters to cut out shaped cookies, transfer them to a baking sheet lined with parchment paper, and place in a preheated oven at 180 degrees for five to eight minutes until lightly browned at the edges.
