Recipe for Christmas Gingerbread Cookies
Real Christmas gingerbread cookies prepared from long-ripening dough, it is the quintessence of traditional, home-made baking for Christmas. Aromatic, soft and full of spicy notes, they are ideal for decorating with icing, making them a beautiful decoration for the holiday table. The dough maturing process allows the spices to fully develop, giving the gingerbread cookies a depth of flavor and a unique aroma. This is a great way to introduce a holiday atmosphere into your home and spend time together with your loved ones. Christmas gingerbread cookies a few days they gain in taste and aroma, becoming even softer and unique - it is worth giving them time to reach perfection! Read our recipe and find out how to make christmas gingerbread.
Christmas gingerbread cookies recipe
Ingredients
Dough ingredients
- 300 g wheat cake flour
- 100 g whole wheat flour
- 1/2 teaspoon of soda
- 150 g honey
- 150 g dark muscovado sugar
- 100 g butter
- 50 g milk
- 1 egg
- 20 g gingerbread spice mix
- a pinch of salt
Icing ingredients
- 150 g powdered sugar
- 1 egg white
- a few drops of lemon
Instructions
Christmas gingerbread dough
Melt the butter, sugar and milk in a small pot over low heat, making sure it doesn't boil, it will just become liquid. After melting, set the pot aside for a moment to let the butter cool down a bit. When it reaches the right temperature, add the honey and mix thoroughly until the ingredients combine into a uniform mass. Set aside to cool.
In a large bowl, prepare the dry ingredients: sift the flour so that it is aerated and free from lumps, then add the salt, gingerbread spice and baking soda. Mix everything thoroughly with a whisk or spoon so that the ingredients are evenly combined and their taste is uniform in the finished baked product.
Add the previously prepared liquid ingredients to the dry ingredients, and the egg, stirring until everything is combined. Continue mixing until a smooth, uniform dough with a compact and thick consistency is formed, ideal for shaping. If the dough is too sticky, you can sprinkle a little flour, but try not to overdo it, so that it does not lose its elasticity.
Transfer the prepared gingerbread dough to a large container. Then cover the dough with a cloth made of natural fabric, such as cotton or linen. This is important so that moisture can escape from the dough and at the same time prevent it from drying out. Set the prepared dough aside in a cool place where it can rest and gain the right consistency before further preparation.
Place the gingerbread dough in the fridge for about 7 days to mature and take on the intense aroma of spices. During this time, the ingredients will combine well and the spices will release their full flavour, giving the dough a unique character. . Maturing the dough is a key stage that makes gingerbread more aromatic and tasty.
After a week of maturing, remove the dough from the fridge and leave it at room temperature for a while to soften slightly, which will make it easier to shape. Then gently knead the dough, giving it elasticity and a uniform structure. Roll it out on a floured pastry board to a thickness of about 0.5 cm, trying to keep the surface even so that the gingerbread bakes evenly.
Using cookie cutters, cut out gingerbread cookies in any shape you like, and arrange the finished cookies on a baking sheet lined with baking paper, leaving some space between them. Place the baking sheet in an oven preheated to 180°C and bake for about 10 minutes, until the cookies are lightly browned. Once baked, remove them from the oven and leave to cool on a wire rack.
Preparing the icing
Beat the egg whites with a mixer, add sifted powdered sugar, and finally add a few drops of lemon. Depending on the consistency you want to achieve, you can add more or less sugar.
Transfer the icing to a pastry bag with the smallest tip. Decorate the cooled gingerbread cookies.
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