Gingerbread cookies are a homemade recipe that is often remembered on the eve of the New Year and Christmas holidays. The products are baked in large quantities, decorated with sugar icing, and then presented as souvenirs or added to the dessert menu with a delicious delicacy.

How to make gingerbread cookies?

Cookies with ginger can be prepared using classic technology or with deviations from the traditional recipe, but in any case they will turn out tasty and aromatic.

  1. The basic technology is based on the addition of ground ginger or fresh grated ginger root, which gives the dessert a characteristic aroma and taste.
  2. In addition to ginger, ground cinnamon, nutmeg, cardamom, cloves, and other spices are added to the dough to enrich the properties of the delicacy.
  3. The dough is kneaded exclusively with butter, often with the addition of honey and eggs, and has a plastic texture.

Gingerbread cookies - a simple and delicious recipe


An easy-to-follow recipe for ginger cookies at home will be the basis for obtaining an excellent final result. The dough, kneaded in butter and kept for a very short time in the refrigerator, rolls out perfectly, is soft and pliable, and the finished products hold their shape well and do not crack.

Ingredients:

  • butter – 100 g;
  • egg – 1 pc.;
  • flour – 300 g;
  • honey - 2 tbsp. spoons;
  • sugar – 100 g;
  • ginger – 2 teaspoons;
  • soda – 0.5 teaspoon;
  • cinnamon, cardamom, cloves - ¼ teaspoon each.

Preparation

  1. Sift the flour.
  2. Add soda and all the spices.
  3. Beat soft butter with sugar, adding egg.
  4. Combine the oil base with dry flour, knead the dough and place it in the cold for 2 hours or overnight.
  5. Roll out the base to a thickness of 3-4 mm, cut out the products.
  6. Bake classic ginger cookies at 180 degrees for 5-7 minutes.

Ginger Cinnamon Cookies


In this case, the dough for gingerbread cookies is mixed with the addition of ginger and cinnamon, taken in equal proportions, and does not require prolonged beating of the base. The final taste of the delicacy will be very harmonious, and the aroma will be rich and spicy. If desired, ground ginger can be replaced with grated root.

Ingredients:

  • butter – 100 g;
  • egg – 1 pc.;
  • flour – 300 g;
  • sugar – 100 g;
  • ginger and cinnamon - 1 teaspoon each;
  • baking powder – 1 teaspoon.

Preparation

  1. Melt the butter.
  2. Add cinnamon, ginger, egg and sugar, stir with a whisk.
  3. Add flour, knead the dough, put it in the refrigerator for an hour.
  4. Roll out the ball to a thickness of 4 mm, cut out the blanks.
  5. Bake cookies with cinnamon and ginger on parchment for 10 minutes at 180 degrees.

Ginger pumpkin cookies


Gingerbread cookies, the recipe for which will be presented next, are prepared from batter, which is squeezed onto parchment using a pastry bag or spread with a spoon. obtained by grinding pumpkin pulp baked in the oven, microwave or poached on the stove in a blender.

Ingredients:

  • butter – 140 g;
  • pumpkin puree – 120 g;
  • flour – 300 g;
  • sugar – 150 g;
  • ground ginger – 1 teaspoon;
  • baking powder - 2 teaspoons;
  • vanilla.

Preparation

  1. Beat soft butter with sugar and pumpkin puree.
  2. Combine flour, baking powder, vanilla, ginger and salt and stir into pumpkin-butter mixture.
  3. Place gingerbread cookies on parchment and bake at 170 degrees for 15 minutes.

Gingerbread cookies without eggs


A simple ginger recipe will allow you to get the most crumbly and delicate structure of your products. The assortment of spices can be adjusted at your discretion, leaving only ginger unchanged. The kneaded dough can be stored in film in the refrigerator for up to seven days, which will only make it more pliable.

Ingredients:

  • butter – 200 g;
  • honey – 70 g;
  • flour – 2.5 cups;
  • sugar – 100 g;
  • ground ginger, cinnamon and cloves - 0.5 teaspoon each;
  • soda – 1 pinch.

Preparation

  1. Beat butter and sugar until white.
  2. Add honey with soda and spices.
  3. Stir in the flour and place the base in film in the cold for at least 2 hours.
  4. Roll out a ball, cut out the blanks, and place them on a sheet of parchment.
  5. Gingerbread cookies are a recipe that is completed in an oven preheated to 180 degrees in 10-15 minutes.

Gingerbread cookies with honey - recipe


Buckwheat honey added to the composition will give additional color, rich aroma and the desired sweetness to baked goods. Ginger is used here fresh, for which the root is first peeled and ground on a fine grater. Cinnamon and ground nutmeg are optional spicy ingredients and can be added as desired.

Ingredients:

  • butter – 250 g;
  • honey – 100 g;
  • flour – 500 g;
  • fresh ginger – 100 g;
  • cinnamon – 1 teaspoon;
  • nutmeg – 0.5 teaspoon;
  • vanilla and powdered sugar.

Preparation

  1. Mix honey with soft butter.
  2. Add grated ginger, cinnamon and nutmeg.
  3. Stir in the flour and place the dough in the cold for 2-3 hours.
  4. Roll out the base, cut out the blanks, and place them on parchment.
  5. Bake honey-ginger cookies for 10 minutes at 180 degrees, sprinkle with vanilla powder.

Swedish ginger cookies


Simple gingerbread cookies get extra flavor by adding maple syrup to the dough and replacing white sugar with brown sugar. Heating the liquid base with spices will ensure maximum flavor in baked goods and will make it easier for the sugar crystals to dissolve and the butter to bloom.

Ingredients:

  • butter – 150 g;
  • maple syrup and water - 5 tbsp each. spoon;
  • brown sugar – ¾ cup;
  • flour – 500 g;
  • ground ginger – 1 tbsp. spoon;
  • cinnamon – 1 tbsp. spoon;
  • nutmeg – ¼ teaspoon;
  • baking powder - 2 teaspoons.

Preparation

  1. Bring water with sugar and syrup to a boil.
  2. Add oil and all the spices and let the mixture cool.
  3. Mix flour with baking powder and place the lump in the refrigerator overnight.
  4. Roll out the base, cut out the pieces, place them on parchment and bake for 10 minutes at 175 degrees.

Shortbread cookies with ginger


Ginger, which allows you to appreciate the melt-in-your-mouth taste of the finished products. The amazing aroma here will be achieved through the use of orange zest and oven-dried fresh ginger root. If necessary, you can not add eggs at all or reduce their quantity by half.

Ingredients:

  • butter – 200 g;
  • eggs – 2 pcs.;
  • sugar – 140 g and 2 tbsp. spoons;
  • flour – 400 g;
  • grated ginger – 2 tbsp. spoons;
  • cinnamon – 2 teaspoons;
  • honey – 4 teaspoons;
  • nutmeg – 1 teaspoon;
  • baking powder - 3 teaspoons;
  • zest from half an orange.

Preparation

  1. The ground ginger root is dried in the oven on foil for 10 minutes.
  2. The resulting ginger is mixed with cinnamon, nutmeg, orange zest and two tablespoons of sugar, and ground in a coffee grinder.
  3. Add honey, sugar, butter, eggs, baking powder, and then flour.
  4. Knead the dough and put it in the freezer for 20 minutes.
  5. Roll out a ball, cut out shortbread ginger cookies, bake at 200 degrees until golden brown for 10-15 minutes.

Ginger oatmeal cookies


Homemade gingerbread cookies can be reduced in calories by baking them with oatmeal and whole wheat flour according to the following recipe. The result will pleasantly surprise you with the excellent taste of the delicacy. It will be a pleasure to treat yourself to such a healthy dessert with a cup of hot tea, warm milk, or cocoa.

Ingredients:

  • butter – 80 g;
  • brown sugar – 40 g;
  • oatmeal – 100 g;
  • whole grain flour – 120 g;
  • grated ginger – 2 teaspoons;
  • cinnamon – 1 teaspoon;
  • honey – 60 g;
  • water – 50 ml;
  • baking powder - 2 teaspoons.

Preparation

  1. Soft butter is ground with honey, sugar, cinnamon and ginger.
  2. Sift two types of flour and baking powder into the base, add water and mix.
  3. Take a teaspoon of dough, roll into balls, and place them on parchment.
  4. Ginger, which is completed by baking the products in the oven at 200 degrees for 15 minutes.

Chocolate gingerbread cookies


Cooking ginger cookies with the addition of cocoa will interest fans of chocolate and desserts with its participation. For a richer taste, the portion of the additive can be increased by simultaneously adjusting the amount of flour. When ready, such products can be decorated not only with melted chocolate.

Ingredients:

  • butter – 100 g;
  • sugar – 100 g;
  • flour – 300 g;
  • ground ginger – 1 tbsp. spoon;
  • cinnamon – 1 teaspoon;
  • honey - 3 tbsp. spoons;
  • cocoa – 2 tbsp. spoons;
  • egg – 1 pc.;
  • baking powder - 1.5 teaspoons.

Preparation

  1. Beat butter and sugar, adding honey and then egg.
  2. Stir in cocoa and spices, flour and baking powder, until the dough is homogeneous.
  3. Place the lump in the film in the cold for 2 hours.
  4. Roll out a ball, cut out cookies, bake for 12 minutes at 180 degrees.

Orange-ginger cookies


The following recipe for cookies with ginger involves adding orange juice and zest to the dough, which transforms and enriches the final taste of the baked goods. Cloves harmonize perfectly with notes of citrus, while in this case it is better to refrain from adding nutmeg or replace it with cardamom.

Ingredients:

  • butter – 140 g;
  • sugar – 150 g;
  • eggs – 2 pcs.;
  • flour – 400 g;
  • ground ginger – 2 teaspoons;
  • cloves – 0.5 teaspoon;
  • honey - 2 tbsp. spoons;
  • orange – 1 pc.;
  • baking powder - 3 teaspoons.

Preparation

  1. Grind the butter with sugar, adding honey, egg, ginger, orange juice and zest, and cloves in the process.
  2. Knead a viscous and sticky dough.
  3. Form it into balls the size of a walnut, place it on parchment, and press it.
  4. Bake cookies for 10 minutes at 200 degrees.

Gingerbread cookies with glaze - recipe


Gingerbread cookies with icing, which can be made based on the instructions given in this recipe, will complement the dessert menu, become a decoration for the New Year tree or a souvenir for friends. If desired, the white sugar icing can be divided into portions and tinted with food coloring, which will make the decor more vibrant.

Truffles or aromatic oil that you made yourself. They contain your attention and care. Bake some gingerbread cookies for your friends this year! I have a simple and reliable recipe.

Baking cookies on Christmas Eve is an old European tradition. The first to appear were the German lebkuchen gingerbreads; they are distant relatives of our mint and berry gingerbreads. By the 16th century, a variety of cookies were baked throughout Europe. In Germany, in addition to gingerbread, spritz cookies were made with butter, in Sweden they made sweets with black pepper and ginger, and in Norway they made lacy waffles with the aroma of citrus and cardamom.

In England, so-called “sugar” cookies, sugar cookies, have become fashionable; they contain a lot of sugar. Even the small animal-shaped cookies (edible zoo), which we all adored as children, also go back to the tradition of celebrating European Christmas. Bake as many as possible so that your tree gets a few. Cookies do a great job as toys!

In December in Europe and America, cookies are everywhere. It is sold in confectionery shops and bakeries, and prepared in home kitchens. Since the 1960s, there has been a tradition of cookie swaps in the United States: girls get together, have fun and share baked goods with each other. Each one goes home with a whole box of assorted cookies, as if she had stopped by a candy store or hasn’t left the kitchen for a week. One day I was invited to such a party. It was sweet, noisy, and smelled of warm spices and champagne. True, then I couldn’t look at cookies for 11 months.

The most interesting thing is that there are not so many basic dough recipes. The differences are rather in the shape of the cookies, decoration and size of the edible beads. I make regular dough, not too sweet, with a minimum amount of butter, because the icing will add sweetness. I add more, especially ginger, because Christmas cookies should sting your nose a little. Believe me, ginger can do this!

The dough is prepared in literally ten minutes. You need to combine all the ingredients and wrap in cling film. I recommend putting the dough in the refrigerator for half an hour to harden slightly - this will make it easier to roll out and cut out the shapes.

Another trick in the dough rolling technique. You'll probably want to dust your work surface with flour, but it's better to do it differently: cut two sheets of baking paper, place a ball of dough between them and roll out with a rolling pin. Firstly, it is very convenient - it is easy to handle the layer, twist it to roll it out evenly. Secondly, this way the dough will not absorb excess flour. Plus, you won’t have to wash the countertop later.

I learned to bake from Western magazines. Beautiful photos with snowmen and Christmas trees inspire you to wear an apron! In all foreign photographs, the cookies are a delicate coffee color, but with the basic recipe this color will not work. It will be as light as a loaf of gray bread. How many gingerbread men I baked before I figured out that the British add a little dark syrup, and the Americans add thick, blue-black molasses! Our grandmothers tinted the dough with a burner, burning sugar in a frying pan, and our mothers used cocoa powder.

The simplest thing is to add a little cocoa to the dough, it will give it a shade like the cookies in the magazine picture. Make a gingerbread if you like, but I suggest saving your energy for decorating the gingerbread cookies. Make some frosting, color it with a variety of food colorings, fill piping bags, and remember what you learned in art class. Create! There are no rules when it comes to decorating cookies!

My advice to you: bake with your children. They will be happy if you trust them to cut out and decorate the cookies. Your kitchen will also love it - it will be filled with the aromas of the holiday. Don't delay, New Year is very close!

Ginger cookie

Ingredients(about 18 cookies)

flour - 250 g

butter at room temperature - 70 g

brown sugar - 80 g

egg - 1 pc.

cocoa - 1 tbsp. spoon

ground ginger - 1 teaspoon

fresh grated ginger - 1 teaspoon

ground cinnamon - 1 teaspoon

ground cloves - 0.5 teaspoon

soda - 0.5 teaspoon

For decoration

powdered sugar - 250 g

large egg white (about 40 g) - 1 pc.

lemon juice - 1 tbsp. spoon

warm water - 2-3 tbsp. spoons

food colorings

beads and snowflakes

Preparation

1. Cut the butter into cubes, combine with sugar, egg and beat with a mixer for 2-3 minutes - you should get a homogeneous mass.

2. Add flour, soda, spices, ginger and cocoa. Mix (I use a stand mixer). Wrap the dough in cling film and put it in the refrigerator for half an hour.

3. Divide the dough into two parts. Place the first piece on a large sheet of baking paper, flatten it with your hand, cover with another sheet and roll out with a rolling pin. You should get an even layer 5-7 mm thick.

4. Preheat the oven to 180 degrees. Line a baking tray with baking paper. Make figures from the dough (if desired, poke holes for the ribbon with a straw), place them on a baking sheet and place in the oven for 10 minutes. If the cookies are thicker than 7mm, they will need an extra 3-4 minutes.

5. While the first batch is baking, do the same with the second batch of dough. If the dough is a little soft, put it back in the refrigerator. Let the finished cookies cool and start decorating.

6. Combine all glaze ingredients and beat with a mixer for 8-10 minutes. You should get a dense glossy mass. Run a knife over the glaze; it should hold a mark for about 10 seconds—it’s convenient to paint with this glaze. If the glaze is runny, add more powdered sugar and beat with a mixer. If, on the contrary, it is too dense, pour in a tablespoon of warm water.

7. Place the glaze into bowls and color with food coloring. Then transfer to pastry bags and start decorating. If you want to cover the gingerbread with an even layer of icing, paint the edges first and then fill in the middle. You can level the surface with a toothpick or brush. Decorate the cookies with edible beads and snowflakes and leave for 3-4 hours for the icing to harden. Store cookies in a container with a tight lid.

This dish not only has an unusual taste - its design is also always original. Cooking it means enjoying the process, enjoying the anticipation of the result and the anticipation of presenting a creative dessert as a gift to a loved one. And what about the cozy evenings on the eve of the holiday - hanging sweet decorations on the branches of the spreading beauty, you can forget about everything in the world with happiness!

The five most commonly used ingredients in recipes are:

It cannot be said that recipes for gingerbread cookies are distinguished by a wide variety of options for kneading, preparing and rolling out the dough - mostly cooks take familiar, successful, popular ideas as a basis. Another thing is icing or fondant. Bright, rich colors will highlight the originality of the dessert. By the way, you can involve children in working on the design - little ones with a sweet tooth will simply be delighted. Entrust little experimenters with a responsible, proactive mission - a lot of positive emotions are guaranteed, the kitchen will instantly be filled with loud and joyful exclamations.

Spicy and fragrant gingerbread cinnamon cookies are a simple yet delicious treat. Even in its simplest form, without any decorations, it is a great addition to a cup of coffee or tea. Cookies are prepared easily, quickly, and in theory can be stored for a long time. In theory, because in practice, after literally half an hour there is nothing left to store. Cookies with ginger and cinnamon are so aromatic and tasty that once you try them, it’s very difficult to tear yourself away from them. Crispy in appearance, it literally melts in your mouth, leaving only a piquant aftertaste of spices. Try it!

Prepare the ingredients according to the list.

Sift wheat flour with baking powder.

Add a pinch of salt, 2 tsp. ground ginger, 1 heaped teaspoon of ground cinnamon and a pinch of ground black pepper. Mix everything thoroughly.

Combine the chicken egg and sugar, add 2-3 tsp if desired. honey Beat the mixture until smooth. Add room temperature butter and mix everything thoroughly until smooth.

Add the resulting mixture to the dry ingredients. If desired, add 0.5-1 tsp. grated ginger root.

Mix everything thoroughly, knead the mixture and form a ball of dough.

Wrap the dough in cling film and place in the refrigerator for 25-30 minutes to cool.

Then sprinkle your work surface with flour and roll out the dough to a thickness of 4-5 millimeters.

Shape the cookies into the desired shape using cookie cutters or cutting the dough into pieces.

Place cookies in the refrigerator for 15 minutes to cool.

And then bake in an oven preheated to 180 degrees, 8-10 minutes, until golden brown.

If desired, decorate the finished cookies with icing or paint with sugar pencils.

Gingerbread cinnamon cookies are ready. Bon appetit!

If you've ever tried Gingerbread Cookie, you are unlikely to be able to forget these amazing, spicy and crispy cookies. Well, if you haven’t tried it, here’s a recipe for you - very simple, affordable in terms of ingredients and not requiring any special culinary skills. Gingerbread cookies will come in very handy for the New Year and Christmas tables. By the way, they are prepared according to a similar recipe, only the dough is rolled out thicker and the baking time increases. It's time to get out your hidden cookie cutters and start working your magic for the New Year and Christmas.

Ingredients

  • flour 250 g
  • egg 1 PC.
  • butter 100 g
  • powdered sugar 100 g
  • ground ginger 2 teaspoons
  • ground cinnamon 1 teaspoon
  • ground cardamom 1/2 teaspoon
  • ground cloves 1/2 teaspoon
  • ground allspice 1/2 teaspoon
  • cocoa powder 1 teaspoon
  • honey 1 tbsp. spoon (25 g)
  • soda 1/2 teaspoon
  • salt 1 pinch

Please note that cloves and allspice are used in ground form in the recipe.

If there is no honey, then you don’t have to put it in the dough, but then you should take more sugar and use 1 teaspoon of baking powder instead of soda.

Preparation

The first thing to do is take out the butter and leave it in the kitchen at room temperature for an hour or two until it softens. It is advisable that the eggs are not cold either, so you can also get them in advance or warm them in warm water.

Mix ground ginger, cinnamon, cardamom, allspice, cloves and soda. If you don’t have any ground spices, grind them yourself in a coffee grinder, mortar or other simple methods.

Add a pinch of salt and stir. Don't be afraid - this won't make the cookies salty. Salt is a natural flavor enhancer!

Sift flour and cocoa into the spices and mix. I add cocoa to make the cookies a little darker. If you want light cookies, you don't need to add cocoa. Sugar can also affect color. More on this below.

In a separate bowl, mix the butter and powdered sugar with a mixer. Let's return to the question of color: if you use regular powdered sugar, then, as you understand, it lightens the cookies a little. If you want fairly dark cookies, use fine brown sugar such as Cassonade or Muscovado.

Add the egg and liquid honey to the oil mixture (if the honey is thick, just heat it a little in a water bath or in the microwave). Stir until smooth.

Add this mass to the flour with spices and knead again. You can use a mixer at low speed, or you can use your hands.

The dough turns out soft and slightly sticky. Don't let this scare you. Wrap it in cling film (or put it in a regular bag) and put it in the refrigerator for an hour. After this procedure, the dough will be very easy to work with.

After the allotted time, we take out the dough, divide it into 2 parts: we put one part in the refrigerator, the other we roll out with a rolling pin on a sheet of parchment or a silicone mat, and we will bake on it, because we can transfer our future cookies to a baking sheet without deforming them. it will be quite difficult. I roll out the dough very thin - 1-2 mm, during baking the cookies will rise a little, but they will still be quite thin and crispy, these cookies are sold in Sweden. If you roll out the dough thicker, up to 5 mm, the cookies will turn out thick and soft, most likely they won’t even be cookies, but gingerbread. When rolling out the dough, you can cover it with a second sheet of parchment so that it does not stick to the rolling pin.

We cut out the figures using molds. Do not place them too close to each other; the cookies will expand slightly during baking and may stick together. We remove the excess dough and put it in the refrigerator for now.

Carefully transfer the parchment sheet to a baking sheet and place in the oven, preheated to 180 degrees, for 5-6 minutes; if you are making thicker cookies, increase the baking time to 7-8 minutes. While the cookies are baking, prepare the next batch.

The cookies are soft immediately after baking, but become hard and crispy as they cool. Therefore, for 30 minutes after baking, cookies should be kept on a flat surface to avoid deformation of their shape. Gingerbread cookies ready to serve! If you tie it beautifully with a ribbon, you can give it to friends.



But, as a rule, gingerbread cookies are painted with icing - a protein-sugar glaze. It will look especially beautiful on the New Year's table or directly on the Christmas tree.

For a better understanding of this process, look at our separate material -.

Here it is - ginger christmas cookies! The finished cookies can be stored for quite a long time, they will last exactly 2 weeks, I once left them for a month and they were preserved normally, having slightly lost their taste properties. But cookies should be stored in a closed box or bag without air access, otherwise they will dry out in the first week.