Ginger Cookies
A stunning treat! They turn out crispy, fragrant and have a deep flavor. During the cooking process, the house is filled with a wonderful aroma! These cookies are perfect for a gift: simply place them in a cute box, add a ribbon and spruce twigs. To make the dessert as crispy and tasty as possible, I recommend rolling out the dough very thinly.
- Total cooking time
- not set
- Number of servings
- 50
- Recipe difficulty
- 4 / 5
Ingredients
for 50 servings
- butter 100 g
- sugar 70-100 g
- vanilla sugar 2 tsp
- egg 1
- honey 50 g
- ground ginger 2 tsp
- cinnamon 1 tsp
- nutmeg
- cardamom 3-5 pcs
- baking powder 2 tsp
- flour 300-350 g
Instructions
Step 1 of 19
Grate the nutmeg on a fine grater (½ tsp will be needed).
Step 2 of 19
Remove the seeds from the cardamom.
Step 3 of 19
Crush them.
Step 4 of 19
Cream the butter with sugar and vanilla sugar.
Step 5 of 19
Add the egg.
Step 6 of 19
Mix the mixture.
Step 7 of 19
Add honey.
Step 8 of 19
Mix.
Step 9 of 19
Add cinnamon, ginger, cardamom and nutmeg.
Step 10 of 19
Mix.
Step 11 of 19
Stir in flour and baking powder. Knead the dough.
Step 12 of 19
Wrap it in plastic wrap. Leave for 30 minutes at room temperature.
Step 13 of 19
Divide the dough into 3–4 parts for easier rolling. Place them on parchment paper and flatten slightly.
Step 14 of 19
Cover with another sheet of parchment paper (to prevent the rolling pin from sticking to the dough).
Step 15 of 19
Roll out into a thin layer (about 2 mm thick).
Step 16 of 19
Remove the top layer of parchment paper.
Step 17 of 19
Cut out cookie shapes using a glass or cookie cutters (the author used a cutter with a diameter of 6 cm).
Step 18 of 19
Remove the dough scraps (these should be rolled out again to cut more cookies, etc.).
Step 19 of 19
Transfer the paper with the patties to a baking sheet. Place in an oven preheated to 180 degrees. Bake for 7–10 minutes.