Baking

Gingerbread cookies with glaze

Many housewives think that gingerbread cookies with frosting it is very difficult to prepare and not everyone can do it. Today Smakota (Smakotainfo.com) debunks myths.

Every housewife can make ginger cookies. Follow the instructions and you will definitely succeed!

Gingerbread Cookies with Glaze – Ingredients

  • For the cookies:
  • Oil – 100
  • Egg – 1 piece.
  • Flour – 200 g.
  • Honey – 3 tsp
  • Sugar – 110 g.
  • Soda – 1,5 tsp
  • Ground ginger – 1,5 tsp.
  • Ground cardamom – 1 tsp.
  • Cinnamon – 1 tsp.
  • For the icing:
  • Powdered sugar.
  • Lemon juice – 3 tsp.
  • Cold boiled water – 1-2 tsp.

An interesting video on the topic – How to make chocolate sprinkles:

Ginger cookies with glaze – preparation

In a deep bowl, rub butter with sugar and beat with a mixer, add liquid honey and egg, beat until smooth.

In another bowl, mix sifted flour, spices and soda. Mix everything very well.

Add the flour mixture to the oil in parts and mix very well. The dough may be a little sticky, as it should be. Gather the dough into a lump, wrap it in cling film, put it in the refrigerator for 2-2,5 hours.

Take the dough out of the refrigerator, divide it into 2 parts. We hide one again in the refrigerator. Place the second on a floured work surface and roll out to a thickness of 0,5 cm. Cut out figures from the dough. We transfer them to a form covered with parchment and send them to an oven heated to 180 degrees for 6-7 minutes.

You need to work with the dough quickly and immediately take the leftovers to the refrigerator. Cut figures from the dough should also be immediately sent to the oven. Otherwise, the oily dough will begin to “float”.

We spread the cookies a little apart from each other, they increase during baking.

The finished cookies will be soft, do not be afraid, after a few minutes after you take them out, they will harden.

While the cookies are drying, prepare the glaze.

Pour the powder into a deep bowl and add lemon juice. Add a little water (1 teaspoon) and mix the powdered sugar with the liquid very well. If necessary, add a teaspoon of water.

A sticky mass should come out. Not too thick and not too thick. You can check it for readiness. Take a little glaze with a teaspoon and drop it on a dry flat surface, if the glaze does not spread, then it is of the right consistency. You can decorate cookies.

The glaze dries quickly, but before packing or transporting the cookies, you should wait 6-8 hours for the glaze to dry well.

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