Gingerbread cookies are a Christmas classic, so much so that their origin is documented in the fifteenth century and the first time that gingerbread cookies were given human form dates back to the end of the sixteenth century.
These cookies have been prepared as a family for generations and generations, and are ideal to give as a snack to the little ones on Christmas afternoons or to take them out after eating next to the coffee table.
Today we will learn the basic recipe of Christmas gingerbread cookies and then see some examples of how to mold and decorate these classic cookies to have super super Christmas results 😊😊
How to make gingerbread Christmas cookies
Gingerbread Christmas cookies ingredients:
¾ cup of dark brown compact sugar
½ cup (3 bars) unsalted butter
1 large egg
1 tablespoon grated fresh ginger
½ teaspoon lemon zest
¾ cup all-purpose flour
2 tablespoons ginger powder
3 teaspoons cinnamon powder
¼ teaspoon of washing powder
½ teaspoon ground white pepper
¼ teaspoon ground cloves
2 tablespoons turbinado sugar
Gingerbread Christmas cookies preparation:
Beat the sugar and butter until smooth using an electric mixer. Add the egg, fresh ginger and lemon zest. Then, beat again. Mix the flour, ground ginger, cinnamon, baking powder, white pepper and cloves in a bowl.
Gradually add these dry ingredients to the butter mixture made in the previous step, beat until well combined. Shape the dough into a large disk, wrap in plastic and refrigerate for at least 4 hours or overnight.
Preheat the oven to 180ºC. Take out a teaspoon of dough at a time and with the palms of your hand give it a ball shape. Place the balls on a baking sheet. Crush them with the base of a glass (previously floured to prevent sticking to the dough) to form thin slices.
Sprinkle the top of the cookies with turbinated sugar and bake about 8 to 10 minutes until they look golden and crispy. Place them on a cookie rack to cool.
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