The cookies Ginger They are a Christmas classic that not only impresses with their quality The tastebut also because it is a fun activity to share with the little ones.
We’ll tell you Ingredients, Tips and the step by step so that they come out perfect.
Ingredients for making homemade gingerbread cookies
This recipe makes approx 35 servings and lasts approximately 1 hour and 30 minutes. To prepare the cookies you will need:
- 125 g butter at room temperature
- 125g sugar
- 1 egg
- 2 tablespoons honey
- 4 teaspoons grated fresh ginger (or 2 teaspoons ground ginger)
- 1 teaspoon cinnamon powder
- 1 pinch of salt
- ½ teaspoon nutmeg
- 200g 0000 flour
- 200g self-rising flour (or plain flour with baking powder)
- Icing for decorating
How do you make gingerbread cookies for Christmas?
Once the ingredients are collected, the following must be followed Steps:
- Mix the butter with the sugar until a homogeneous cream is formed.
- Add egg and honey and mix well.
- Add the sifted dry ingredients (flour, cinnamon, nutmeg, salt and ginger). Mix until a dough forms.
- Wrap the dough in foil and let it cool for at least 30 minutes.
- Using a rolling pin, stretch the dough to a thickness of 5 mm and cut out with Christmas shapes.
- Bake at 180°C for about 10 minutes until the edges are golden brown.
- Allow to cool on a wire rack before decorating with icing.
- Store in airtight containers.
Tips for perfect Christmas cookies
Making cookies may seem complicated, but with these Tips They will come out perfect:
- Use butter at room temperature to create a creamy dough.
- Keep the dough cool so that it doesn’t lose its shape while baking.
- Do not knead too hard so that the butter does not become soft.
- Cut quickly and with sharp shapes for defined shapes.
- Bake on cold trays to avoid deformation.
- Check that the edges are lightly browned before removing from the oven.
- Only decorate when cold so that the glaze does not melt.
We would like to get to know you!
Register for free at El Cronista for an experience tailored to you.
About The Author
