Colorful Gingerbread Cookies
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 80 kcal | (4 %) | ||
| Protein | 1.1 g | (1 %) | ||
| Fat | 0.3 g | (0 %) | ||
| Carbohydrates | 18 g | (12 %) |
Ingredients
- for the cookies
- 250 grams sugar beet syrup
- 100 grams brown sugar
- 2 tsps Gingerbread spice
- finely grated Shell (½ of orange and lemon)
- 375 grams Pastry flour
- 3 tsps Baking powder
- 1 medium egg
- 3 Tbsps milk
- For decorating
- 1 medium egg white
- 250 grams powdered sugar (sifted)
- blue, green and red Food coloring
Preparation steps
For the cookies: Heat the beet sugar, brown sugar, gingerbread spices, orange zest and lemon zest in a small saucepan until the brown sugar has dissolved. Remove from heat and let cool.
Combine the flour and baking powder in a large bowl. Stir in the egg, milk and beet syrup mixture and knead with the dough hook attachment of an electric mixer until a smooth dough is formed. Roll the dough out onto a floured surface to about 1/2 cm (approximately 1/5 inch) thick. Cut into circles about 5 cm (approximately 2 inches) in diameter using a cookie cutter or drinking glass. Place the circles on a baking sheet lined with parchment paper and bake in an oven preheated to 180°C/160°C convection/gas mark 2-3 (approximately 350°F/325°F convection) for 15-20 minutes. Remove from the oven and cool on a wire rack.
To decorate: Whisk the egg white with the powdered sugar until smooth. Divide the mixture into three small bowls and tint with blue, green and red food coloring. Transfer each colored icing to a freezer bag with the corner tip snipped off and decorate the cooled cookies as desired. Allow the icing to harden and store the cookies in an airtight container.
