Classic Gingerbread Cookies
Ingredients
- For the cookie dough
- 250 grams honey
- 250 grams brown sugar
- 150 grams butter
- 100 grams ground almonds
- 400 grams Pastry flour
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground Cardamom
- ¼ tsp ground Mace
- ¼ tsp ground allspice
- 1 tsp lemon zest
- 1 Tbsp Cocoa
- 1 egg
- 1 tsp potatoes
- Pastry flour (for dusting)
- To serve
- 3 Tbsps powdered sugar
- 2 Tbsps lemon juice
Preparation steps
For the cookie dough: Warm the honey, sugar and butter in a pan, stirring, until the sugar dissolves. Remove from the heat, transfer to a mixing bowl and let cool.
Add the ground almonds, flour, spices, cocoa powder and egg to the butter mixture and knead thoroughly with the dough hook attachment. Mix the baking soda with 2 tablespoons cold water, add to the dough and mix until the dough no longer sticks to the side of the bowl and shines. Add some flour, if necessary. The dough should be firm and pliable. Cover and chill overnight in the refrigerator.
The following day, preheat the oven to 180°C (approximately 350°F) convection. On a lightly floured work surface, roll out the dough until around 5 mm (approximately 1/4 inch) thick and cut into various shapes with cookie cutters (such as snowflakes, hearts or stars). Arrange on a baking sheet lined with parchment paper and bake for 18-20 minutes. Remove from the oven, transfer the cookies along with the parchment paper to a wire rack and let cool.
To decorate: Stir some powdered sugar with the lemon juice until smooth, spread over the cookies and let dry. Add the remaining powdered sugar until thick and creamy, transfer to a piping bag, use to decorate the cookies and let dry completely. Decorate with silver sugar pearls, if desired. Keep well sealed.