Gingerbread Cookies with Red Currant Glaze

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Gingerbread Cookies with Red Currant Glaze
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40 min.
ready in 1 hr 30 min.
Ready in


For the gingerbread
150 grams sugar
150 grams sugar beet syrup
50 grams butter
1 pinch salt
1 generous pinch ground cloves
1 generous pinch grated Nutmeg
1 generous pinch ground allspice
500 grams Pastry flour
1 tsp Baking powder
1 egg
For the glaze
200 grams powdered sugar
1 Tbsp lemon juice
3 Tbsps Red currant jam
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Preparation steps


Heat the sugar, corn syrup and butter over low heat until the butter has melted and the sugar has dissolved. Remove from heat, transfer to a large bowl and let cool. Stir the salt and spices into the sugar mixture. Slowly add the flour, egg and baking powder and knead into a smooth dough. If the dough is too sticky, knead in a bit more flour. Cover in plastic wrap and refrigerate for 30 minutes.


Preheat the oven to 180°C (approximately 350°F) and line a baking sheet with parchment paper. 


Roll the dough out onto a floured surface until about 1 cm thick (approximately 3/8 inch). Cut into diamonds or shape of your choice using a cookie cutter. Transfer to the prepared baking sheet and bake for 15-20 minutes. Remove from the oven and cool on a wire rack. 


Heat the currant jam until it liquefies. Brush the diamonds halfway with the jam and leave to dry.


Whisk two-thirds of the powdered sugar with lemon juice and a bit of water to form a thick glaze. Whisk the remaining powdered sugar with water until thin and brush on top of the currant jam covered portion of the cookies. Transfer the thick glaze to a freezer bag and snip a tiny bit off the corner. Pipe a wavy line down the middle of the cookies. Allow the icing to dry and store in an airtight container.