Gingerbread Cookies with us
Hello dear Friends, we love to create with hands, and what’s better to make a wonderful Holidays Recipe together?
We want to share with you our favorite Gingerbread Cookie recipe, that’s the traditional one, but at the end of the page you can find also a vegan version.
Wishing all of you a beautiful Holidays!
xoxo
Saint Palms Team
We want to share with you our favorite Gingerbread Cookie recipe, that’s the traditional one, but at the end of the page you can find also a vegan version.
Wishing all of you a beautiful Holidays!
xoxo
Saint Palms Team
Traditional Recipe
Quantity for about 60 Gingerbread Cookies
360 g flour '00
75 g granulated sugar
75 g brown sugar
150 g cold unsalted butter
150 g dark molasses (alternatively 150 g honey)
1 egg
2 pinches salt
1/2 teaspoon baking soda
2 teaspoon ground ginger
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
For the Royal Icing (Biscuit Decorations and Sugar Hearts)
150-170 g powdered sugar
1 teaspoon fresh lemon juice
30 g fresh egg white
red food coloring or any color of your choice
For decorations:
baking paper
2-3 disposable piping bags
round nozzle with a very narrow hole
Procedure
If you have it, do it with your mixer
First of all, put the flour in the mixer (keep 10 g for the work surface), or if you are proceeding by hand, arrange it in a heap on a work surface.
Then add the powdered spices, brown sugar, granulated sugar and salt
Then give a high speed mixer shot, a few seconds to create a sandblast
(if you are proceeding without a mixer, sandblast with a fork, without touching the dough with your hands).
Finally add the molasses and egg to the sandblasting, then again, give the mixer a turn at high speed
(if you are proceeding with your hands kneading quickly without overheating the dough, mixing the ingredients)
Finally, transfer the dough onto a floured work surface with the last 10 grams of flour and quickly form a ball. The dough is soft, it must be just like that, wrap it in cling film and let it rest in the fridge for at least 2 hours.
Formation of Gingerbread Cookies
After the indicated time, flour a cold work surface (such as marble, aluminum, plastic). Divide the dough into 2-3 parts and roll out one part at a time
Roll out the dough with a floured rolling pin to a thickness of 4-5 mm and cut with a lightly floured cookie cutter
(if you are proceeding without a mixer, sandblast with a fork, without touching the dough with your hands).
Finally add the molasses and egg to the sandblasting, then again, give the mixer a turn at high speed
(if you are proceeding with your hands kneading quickly without overheating the dough, mixing the ingredients)
Finally, transfer the dough onto a floured work surface with the last 10 grams of flour and quickly form a ball. The dough is soft, it must be just like that, wrap it in cling film and let it rest in the fridge for at least 2 hours.
Formation of Gingerbread Cookies
After the indicated time, flour a cold work surface (such as marble, aluminum, plastic). Divide the dough into 2-3 parts and roll out one part at a time
Roll out the dough with a floured rolling pin to a thickness of 4-5 mm and cut with a lightly floured cookie cutter
Finally, immediately bake the first pan in the oven at 180 degrees for 12 minutes.
The freshly baked cookies will be soft, let them cool on a wire rack or outside the pan; they will solidify in a short time but the heart will remain slightly soft.
How to decorate gingerbreads
First of all, let the Gingerbread Cookies cool completely before proceeding with the decorations, at least 3 - 4 hours.
Then prepare the Royal Ice and decorate your Gingerbread cookies
And now, wait for some hours to harden the icing, and you are free to enjoy these wonderful cookies!
Vegan Recipe
Quantity for about 30 gingerbread cookies
200 g flour 0
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 pinch of salt
2 teaspoons of fresh (chopped) ginger OR 1 teaspoon of dry ginger
50 g sunflower seed oil
60 g maple syrup (or other liquid sweetener)
2 tablespoons (about 30ml) of water
For the royal icing
1 teaspoon of acquafaba (or just water, it still works!)
2 tablespoons of powdered sugar
200 g flour 0
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 pinch of salt
2 teaspoons of fresh (chopped) ginger OR 1 teaspoon of dry ginger
50 g sunflower seed oil
60 g maple syrup (or other liquid sweetener)
2 tablespoons (about 30ml) of water
For the royal icing
1 teaspoon of acquafaba (or just water, it still works!)
2 tablespoons of powdered sugar
Procedure
Add al the powdered ingredients into a bowl, even spieces.
Blend quickly all togheter, and add the liquids.
Mix it up very well and create a smooth dough.
Then transfer the dough onto a floured work surface with 10 grams of flour and Roll out the dough with a floured rolling pin to a thickness of 4-5 mm and cut with a lightly floured cookie cutter.
This recipe doesn't need to rest in the fridge.
Finally, bake the first pan in the oven at 180 degrees for 12 minutes.
Blend quickly all togheter, and add the liquids.
Mix it up very well and create a smooth dough.
Then transfer the dough onto a floured work surface with 10 grams of flour and Roll out the dough with a floured rolling pin to a thickness of 4-5 mm and cut with a lightly floured cookie cutter.
This recipe doesn't need to rest in the fridge.
Finally, bake the first pan in the oven at 180 degrees for 12 minutes.
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