Christmas ginger cookies with icing - delicious and very fragrant

Kitchen appliances and utensils:

• 2 deep bowls;
• sieve;
• fork;
• spoons - tea and dining room;
• rolling pin;
• curly cookie cutters;
• whisk;
• culinary bag;
• a baking sheet;
• parchment paper;
• oven.

Ingredients

Step cooking

Cooking Cookies

1. In a large bowl, put 100 g of butter, pour 50 g of sugar, with a fork, grind the butter and sugar until smooth.
   
2. Add a teaspoon of honey, drive one egg in, stir everything well.
   
3. In another bowl we make a mixture of bulk products: sift 300 g of flour, add a teaspoon of ground ginger, half a teaspoon of cinnamon and nutmeg, pour a teaspoon of baking powder. All mix well.
   
4. Gradually (a few tablespoons) add the dry mixture to the sugar and butter and mix. When it becomes uncomfortable to stir with a fork, we stir with our hands.
   
5. The dough will be dense enough, it needs to be well kneaded to make it tight, but elastic. At the end we collect it in a lump and leave it for half an hour to lie down.
   
6. Lightly sprinkle flour on the table. We spread the dough, roll it into a layer of uniform thickness from about half to one centimeter. If the dough is too brittle and cracking, do not worry. You just need to divide it into parts. Each one before rolling, we knead well again in the palms, then it will be easier to roll it out.
   
7. Using cookie cutters, cut out cookie figures, trying to arrange them compactly. We collect the remainder of the dough between the figures into a new lump, knead it and roll it out again so that we can cut out new cookies from it.
   
8. Turn on the oven to warm up to 180 degrees. We cover the baking sheet with baking paper and put the finished cookie figures on it at a small distance from each other. The liver will not change much in size, but still grow a little, keep this in mind.
   
9. We send the pan to the oven for 10-15 minutes. Baking time depends on the size and thickness of the cookie. Look at the smell: as soon as you feel the strong aroma of baking, immediately check its appearance. Cookies that are slightly browned can be considered ready. If your figures are very small and thin, then it may take even less than 10 minutes, so try to be near the oven all the time. If you over-hold the cookie, it will turn out to be solid.
   

Cooking icing and decorating cookies

1. Separate the protein of the remaining egg from the yolk. This must be done very carefully so that not a drop of yolk gets into the protein. We don’t need the yolk anymore. Whisk the protein with powdered sugar (200 g) with a whisk until smooth. For flavor and greater whiteness of the glaze, you can add half a teaspoon of lemon juice.
   
   If the mixture is too thick, you can dilute it with boiled water, but you need to do this very carefully - adding literally half a teaspoon. Each time, carefully stir to see the resulting consistency. The glaze should be elastic, but not liquid. If you put it in a spoon and pour it back, then the surface should smooth out in about 8 seconds.
2. We take out the finished cookies from the oven, let it cool slightly directly in the baking sheet or carefully remove with a spatula and put it on a flat surface for cooling. We spread the icing in a pastry bag, cut the corner and draw patterns on the cookies. Here you can improvise how much imagination is enough.
   
3. Decorated cookies must be left in a horizontal position for about half an hour or an hour until the glaze has completely dried. Then you can shift it into a beautiful dish and serve it on the table.
   

Video recipe

In this short video, you can observe the sequence of preparation of cookies, see what consistency glaze should turn out and look at options for decorating cookies.

Tasty, fragrant ginger cookies are usually associated with the Christmas holidays, which is why it bears such a name. But in itself it is so tasty that it will be appropriate to enjoy its taste on any other day of the calendar and serve it on any holiday table. The beauty of this cookie is that it retains its aroma for a long time and does not dry out. That is, you can cook it even a few days before the planned holiday. The only thing you risk is that by the scheduled day you may simply not have it left. Try to cook this delicious pastry and be sure to share with us if you liked the proposed recipe, tell us how cookies were decorated and how quickly they ate them. We will be interested to read your comments.

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