Gingerbread cookies with chocolate icing
Homemade, easy to prepare, soft gingerbread cookies in chocolate icing are a classic Christmas delicacy that delights with the aroma of spices and a delicate, moist consistency.Covered with velvety chocolate icing, they are a perfect addition to the Christmas table. Best gingerbread cookies prepared at home is not only a guarantee of freshness and taste, but also a great way to introduce a magical atmosphere in the kitchen. Prepare delicious holiday pastries and read our a proven recipe for soft gingerbread cookies, which will delight with their taste and aroma!
Gingerbread cookies recipe
Ingredients
Ingredients for the dough
- 1/2 kg flour
- 1 teaspoon of soda
- 1/2 cup milk
- 100 g butter
- 150 g brown sugar Dark Muscovado sugar
- 1 pack of gingerbread spice
- 1 egg
- 1 teaspoon cocoa
- a pinch of salt
- a pinch of black pepper
Chocolate icing
- 100 g dark chocolate
- 50 g butter
Instructions
Preparing the gingerbread dough
In a small saucepan, place the butter, honey, sugar, salt, pepper, spices, and cocoa over low heat. Heat gently, stirring constantly, until the ingredients dissolve and combine into a smooth, aromatic mass. When the mass is ready, remove the saucepan from the heat and leave to cool until it reaches room temperature.
Place the flour in a large bowl, sift it through a sieve to remove any lumps and aerate the dry ingredients. This will make the cake fluffier and lighter. Then add the baking soda. Mix the dry ingredients thoroughly with a whisk or spoon to combine all the ingredients well. This step is important because evenly distributing the baking soda will ensure that the cake rises properly during baking.
Add the cooled liquid mixture to the previously prepared dry ingredients, make sure it is not too warm so that it does not curdle the egg. Then beat in the egg and knead everything by hand or using a food processor with a dough hook. If the dough sticks to your hands while kneading, you can gradually sprinkle a small amount of flour, but be careful not to overdo it, the dough should remain soft and pliable.
Form the dough into a smooth cake, wrap tightly in cling film to prevent it from drying out and absorbing odors from the refrigerator. Place in the refrigerator and chill for at least 30 minutes. This will make the dough more compact and elastic, making it much easier to roll out and shape.
Preheat the oven to 180°C, set the heat to the top and bottom option to ensure even baking of the gingerbread cookies. Remove the chilled dough from the fridge and roll it out on a lightly floured pastry board or counter. Try to keep the dough evenly thick, preferably about 1 cm, so that the gingerbread cookies bake evenly. Use heart-shaped cookie cutters to cut out the cookies.
Place the finished shapes on a baking sheet lined with baking paper. Place the sheet in a preheated oven and bake for 8-10 minutes. After baking, transfer them to a wire rack where they can cool completely. The ingredients listed make about 40 gingerbread cookies, depending on the size of the molds.
Preparing the icing
In a small narrow bowl or glass, melt the chocolate and butter. Microwave for 2 minutes.
Mix the melted ingredients well. Dip half of the gingerbread cookie in the prepared glaze.
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