Christmas Gingerbread Cookies

Baking and Desserts | Author's cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The syrup can be replaced with honey. Brown sugar is preferable. You can add a pinch of nutmeg, cardamom, and cinnamon.

Ingredients

Light Corn Syrup - 6 fl oz
Sugar - 10.6 oz
Butter - 8.8 oz
Wheat Flour - 22.9 oz
Chocolate eggs - 3 pieces
Activated Baking Soda - 1½ teaspoons
Ground clove - 2 teaspoons
Grated Ginger Root - 2 teaspoons

Step by Step guide

Step 1

Heat the syrup with spices until boiling and add the butter.

Step 2

Beat the eggs with sugar and combine with the cooled syrup. Add the baking soda and gradually mix in the flour through a sieve.

Step 3

Let the dough rest in the refrigerator for at least 6 hours, preferably overnight.

Step 4

Take the dough out of the refrigerator 1–2 hours before rolling it out, as it will be easier to work with. Roll the dough to a thickness of 2–3 mm, cut out cookies, and bake at 374°F for 7–12 minutes (depending on thickness). If the dough crumbles and is difficult to roll out after refrigeration, mix in 1–2 tablespoons of water.