Christmas Gingerbread Cookies with Icing

Baking and Desserts | Kazakhstani cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

The icing can be replaced with sugar sprinkles.

Ingredients

Wheat Flour - 12.3 oz
Baking Powder - 2 spoons
Butter - 3.5 oz
Grated Ginger Root - 2 spoons
Brown Sugar - 6.2 oz
Black licorice - 4.1 oz
Chicken Egg - 1 piece
Egg white - 2 pieces
Meyer Lemon Juice - 3 spoons
Powdered Sugar - 12.3 oz

Step by Step guide

Step 1

Preheat the oven to 374°F. Grease two baking trays with butter. Sift the flour, baking powder, ginger, and a pinch of salt into a bowl. Add the butter cut into small pieces, mix well, and then add the brown sugar. Make a well in the center and add one egg and molasses. Knead until it forms a soft dough.

Step 2

Divide the dough in half and roll out one half to a thickness of 5 mm. Using various cookie cutters, cut out cookies and transfer them to a baking sheet. Repeat the same process with the remaining dough. Bake for 8 minutes, until the biscuits are light brown. Leave them on the baking sheet for 2-3 minutes, then transfer to a plate.

Step 3

For the glaze, whisk the egg white and lemon juice together. Then add 155 grams of powdered sugar. Mix well and cover with plastic wrap.

Step 4

For the decorative icing, beat the remaining egg white until stiff peaks form, then gradually fold in the remaining powdered sugar. Cover with plastic wrap.

Step 5

Brush the biscuits with liquid glaze and let them sit for a while. Transfer the decorative glaze to a piping bag and create patterns on the cookies. Decorate with silver balls.