Ginger cookie

Ginger cookie

In anticipation of the New Year holidays, we take out and recall all New Year's recipes. This is one of the important and very relevant recipes. Gingerbread cookies in my family are used to bake for the Christmas holidays and Holy evenings. I treat them to the children who come to us to conjure and to be generous. And many of them are already specifically following these cookies. The recipe is very old, and take my word for it, verified. It is very simple to prepare, but products from it must be baked quickly enough. Listen to my advice, just keep the proportion and you will succeed. I’ll also mention the quality of flour and butter, it should be impeccable.


  • egg - 1 piece;
  • butter fat 82% - 100 grams;
  • premium flour - 200 grams;
  • honey (I use flower) - 3 teaspoons;
  • sugar - 110 grams;
  • soda - 1.5 teaspoons;
  • ginger - 2 teaspoons (ground);
  • ground cardamom - 1 teaspoon;
  • cinnamon to taste about 1-2 teaspoons.

Ginger cookie. Step by step recipe

  1. Let's start with honey, we definitely need it to be liquid. If you have sugared or very thick, warm it in a water bath for just a couple of minutes.
  2. Grind very soft room temperature butter with sugar until smooth. You can beat with a mixer at medium speed. I usually grind.
  3. Cool the honey and add to the butter and sugar, also beat the egg. Whisk everything with a whisk.
  4. Sift flour and mix with ground ginger, cinnamon, cardamom and soda. Mix loose ingredients, you can sift everything together with flour again, in order to avoid lumps in the finished product.
  5. While adding flour mixture, knead the dough. Knead for a long time and hard, 10-15 minutes, to get completely homogeneous. If you suddenly think that the dough is too sticky, add a maximum tablespoon of flour, not more.
  6. Wrap the dough in cling film and refrigerate for 1.5 hours.
  7. Sprinkle with flour, sprinkle the rolling pin with flour, and quickly, without heating the dough, roll it into a thin layer. Determine the thickness yourself, but I recommend 0.5 centimeters. While the dough is being rolled, we will heat the oven to 180 ° C, so that then we can quickly send cookies there. It is not necessary that the dough rests on the table for a long time, otherwise it will float.
  8. Now with cookie cutters, cut out the cookie from the dough, and carefully with a knife, put it on a baking sheet, sent by parchment paper.
  9. Bake cookies for no more than 7 minutes.
  10. As soon as you remove the cookies from the oven, it will be soft, but when it cools it will harden. It will turn out uniformly smooth and fragrant.

Decorate the finished ginger liver with icing as desired, leave it overnight so that the icing evenly dries. Such cookies are stored in a box for more than a week. "Very tasty" wishes you bon appetit! And be sure to try cooking cookies in a pan and puff tongues.

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