A very simple gingerbread cookie recipe

Ingredients

Biscuits:

1 cup soft butter
½ cup brown sugar
⅓ cups of honey;
⅛ teaspoon of baking soda;
½ teaspoon cinnamon
½ teaspoon ground ginger;
½ teaspoon of ground cloves;
2 ⅔ cups flour.

Glaze:

2 cups powdered sugar
1 tablespoon sugar or corn syrup
3 tablespoons of milk;
food coloring if desired.

Preparation

Preheat oven to 175 ° C and prepare a baking sheet.

Whisk in soft butter and sugar. Then add honey and stir until smooth.

If you want the gingerbread to have a rich taste and dark color, use buckwheat honey.

Combine the spices and baking soda and add to the dough. You can adjust the composition of the spices. For example, replace cloves with nutmeg and add a pinch of ground cardamom. The only unbreakable rule: there should always be ginger!

Stir in the sifted flour in small portions. When the dough is smooth, divide it into several pieces.

Gingerbread: Divide the dough into several pieces

Now roll each part into a sheet 2.5 cm thick. Wrap the sheets with cling film and send them to the refrigerator for 1-2 hours (it is possible for a week).

If you skip this step and put chunks of dough in the refrigerator, you will have to suffer afterwards. When rolling, the cooled mass will crumble and crack. You will need to crumple it with your hands for a long time.

Remove the dough plates from the refrigerator and roll them out to a thickness of 4–7 mm. Cut the cookies into cookie cutters, place on a baking sheet and bake for 12-15 minutes.

While the cookies are cooking, add the frosting. Mix a tablespoon of milk and syrup in a bowl, then add the rest of the milk. Pour the liquid into the icing sugar, stir until smooth and, if necessary, add a little more milk.

If you wish, you can pour in a little lemon juice, but after the milk has been mixed with the powdered sugar, otherwise it may curdle due to the acid.

The glaze should not be too runny. The drop must retain its shape.

If you want to create a colored frosting, spread the finished mixture into separate bowls and add food coloring of the selected color to each.

Cool the finished cookies and decorate with icing. If you do not have a food bag or a piping syringe with a special attachment, you can simply apply icing to the entire surface of the cookie or roll up a bag of baking paper and carefully draw out the patterns. It is possible to do this with a standard cellophane bag, but it is terribly inconvenient.