How to bake gingerbread cookies at home. Gingerbread cookies - the best recipes

To bake classic gingerbread cookies, you will need following ingredients:

Wheat flour— 0.25 kg;
Chicken egg - 1 pc.;
Powdered sugar - 0.1 kg;
Butter - 100 g;
Cocoa - 1 tsp;
Ground ginger - 2 tsp;
Ground cardamom - 0.5 tsp;
Ground cinnamon- 1 tsp;
Ground cloves - 0.5 tsp;
Flower honey - 1 tbsp;
Ground black pepper - 0.5 tsp;
Baking soda - 0.5 tsp;
Salt to taste.

In addition, you need to prepare:

molds for gingerbread cookies;
rolling pin;
cling film;
baking parchment.

Popular

Step-by-step recipe for ginger cookies with photos

Mix cardamom, cinnamon, ginger, pepper, baking soda and cloves in a deep bowl.
Add salt - a pinch is enough to give the baked goods a piquant taste.
Take a sieve and sift through the flour, and then the cocoa. Add them to the spices.
The butter must be softened - in the microwave, or by putting it out of the refrigerator in advance.
Rub the butter with powdered sugar. By the way, you can take cane sugar instead and grind it in a coffee grinder. Then the cookies will come out darker and acquire a delicate caramel flavor.
Heat the honey in a water bath to bring it to a liquid consistency.
Add honey, egg, butter, grated with sugar, to a bowl with spices and flour. All this needs to be thoroughly beaten with a mixer, and then knead the dough with your hands.
The dough will be sticky and will stick to your hands a lot at first. To avoid this effect, you need to wrap it in cling film and put it in the refrigerator for 1-2 hours. It will become very flexible and comfortable to use.
Roll out the dough on parchment. If you want the cookies to be thin and crispy, then you need to roll them out to a thickness of 3-4 mm. Well, if the layer is more than 5 mm, then you will get gingerbread cookies - also a great option, but they should be baked a little longer.
Squeeze out figures from the dough using pre-prepared molds - for example, in the shape of hearts.
Bake cookies for 5-6 minutes at 180 degrees. If you decide to make gingerbread cookies, then increase the time to 8-10 minutes.
Gather all the scraps together and knead them into a homogeneous piece of dough. You will use it to make a second batch of treats.

Remember: according to this recipe, gingerbread cookies are very soft after baking, and they should not be removed from a flat surface for half an hour until they finally harden and take a stable shape.

How to decorate gingerbread cookies

Typically, such baked goods are decorated with special glaze on a sugar-protein basis - icing. It is easy to prepare at home:

Take 1 egg white, 150 grams powdered sugar, 20 ml lemon juice and food coloring.
Beat the whites until elastic foam.
Add powder to it, previously sifted through a sieve.
Pour lemon juice into the mixture.
Add dye of the required color.
Mix everything thoroughly until smooth.
Place the mixture into a pastry syringe.
Now you can draw any patterns on the finished cookies!

Tip: Before giving, pack the baked goods in cardboard boxes filled with paper shavings and tie them with beautiful satin ribbons. Under the bow you can put a photo of the recipient from your personal photo archive.

baked goods ideal for the cold season. The alluring aroma of spices carefully envelops you in warmth and gives you a feeling of comfort, despite the weather outside the window. It is not surprising that ginger cookies are especially popular during the New Year holidays - they are associated with soulful family and friendly gatherings, and preparing them together brings people together and gives them a good mood.

The main component of this spiced cookies, of course, is ginger - it can be added ground, fresh or crystallized. It is the subtle aroma of ginger that makes baked goods so cozy and warming. While ground ginger, sold in bags, is almost always available and easy to use, it is believed that only freshly grated ginger root can give baked goods that special flavor. bright taste and aroma. IN in this case you should pay close attention to the quality of the spice - the ginger root should be hard, juicy and light in color. Ginger should be finely grated just before adding it to the dough.

In addition to ginger, other spices are often used in cookie recipes, which allow you to give baked goods a unique aroma and personality - such spices include cinnamon, nutmeg, cardamom, cloves, black pepper and pink pepper. The base in gingerbread cookies is the combination of ginger and cinnamon, while other spices are added at your discretion. In the course of numerous culinary experiments, housewives usually find “their” combination of spices, which serves as the basis for signature cookies. The gingerbread cookie recipe may also include honey, nuts, chocolate or orange zest. If you want to prepare gingerbread cookies according to all the rules, use brown sugar, cocoa or molasses - these ingredients will give the cookies a rich dark color.

Classic gingerbread cookie dough consists of flour, eggs, butter, sugar and spices and takes no more than 10 minutes to prepare. After mixing all the ingredients, it is best to wrap the dough cling film and place in the refrigerator to harden. The dough is then rolled out to a thickness of 3 to 5 mm and cookies are cut out of it. It is best to roll out the dough between two layers of cling film or parchment paper, and not on a table sprinkled with flour, since ginger dough does not tolerate excess flour. You can also not roll out the dough, but pinch off small balls from it, roll them in sugar, and then flatten them using a glass directly on the baking sheet - this will allow you to get cookies with a crispy top layer.

If desired, the finished gingerbread cookies can be decorated with icing (icing) made from powdered sugar, whipped with egg white And lemon juice. If you add food coloring to this glaze, you can paint whatever your heart desires on gingerbread cookies, turning the baked goods into a bright one. culinary masterpiece. By using curly molds to cut the dough, you can rest assured that your cookies will create a real sensation. And how happy the kids will be! So colorful shaped cookies You can give it as a gift to your loved ones and friends and even hang it on christmas tree, having previously made a hole for the string in the cookies. Show your imagination in decorating gingerbread cookies, and they will turn an ordinary day into a real holiday!

Easy to prepare, unique aroma and great spicy taste make ginger cookies a favorite treat for adults and children. So, want to add a touch of warmth and comfort to your life? Then be sure to prepare ginger cookies according to our recipes!

Classic gingerbread cookies

Ingredients:
2.5 cups flour,
1 glass of sugar,
200 g softened butter,
1 egg,

1/2 teaspoon ground black pepper or cardamom,
1/2 teaspoon of soda.

Preparation:
Beat butter with sugar and egg using a blender or mixer. In a bowl, mix the sifted flour with spices and soda, then add to the oil mixture and mix thoroughly until plastic dough. Place the dough in the refrigerator for 25-30 minutes, wrapping it in plastic wrap. Roll out the chilled dough thinly and cut out cookies using shaped cutters. Bake the cookies on a baking sheet lined with parchment paper in an oven preheated to 180 degrees for about 15 minutes.

Ingredients:
1 1/2 cups flour,
120 g butter room temperature,
1/2 cup sugar plus 1/2 cup sugar for coating cookies
200 g chocolate,
1/4 cup liquid honey,
2 tablespoons fresh ginger,
1 tablespoon cocoa powder,
2 teaspoons ground ginger,

1/2 teaspoon ground nutmeg,
1/2 teaspoon of soda.

Preparation:
Using a mixer, beat butter and sugar for 4-5 minutes. Add honey and finely grated fresh ginger, mix well. In another bowl, whisk together flour, cocoa powder, baking soda, ground ginger, cinnamon and nutmeg. Add the dry ingredients to the butter mixture along with the finely chopped chocolate and mix with a mixer on low speed. Cover the dough with cling film and chill in the refrigerator for 2 hours.
Preheat the oven to 180 degrees. Line a baking sheet with parchment paper or a silicone mat. Form the dough into small balls no more than 4 cm in diameter, roll them in sugar poured into a plate and place on a baking sheet at a distance of 5 cm from each other. Flatten the dough balls using the bottom of a glass and bake the cookies for about 15 minutes until they are firm to the touch. Let the cookies cool on the baking sheet for 5 minutes.

Ginger cookies “Fragrant”

Ingredients:
250 g flour,
100 g sugar,
80 g softened butter,
1 egg,
1 thumb-sized piece of ginger root
1 teaspoon ground cinnamon,
1 teaspoon ground ginger,
1/2 teaspoon ground cloves,
1/2 teaspoon baking soda or baking powder.

Preparation:
Beat the diced butter with a mixer with sugar and egg until homogeneous mass. Mix with finely grated ginger. In a separate bowl, mix sifted flour, baking powder and spices. Add flour to butter and sugar mixture and knead elastic dough. Place the dough wrapped in plastic wrap in the refrigerator for half an hour, then roll it out to a thickness of several millimeters. Cut out cookies using a glass, molds or a special cutter. Line a baking sheet with baking paper, place the cookies on a baking sheet and bake in an oven preheated to 180 degrees for about 10-15 minutes, depending on the size of the cookies.

Ginger cookies with honey and nuts

Ingredients:
400 g flour,
170 g butter,
80 g sugar,
1 egg,
1/2 cup liquid honey,
1/2 cup chopped nuts ( walnuts, peanuts, almonds, hazelnuts, etc.),
2 teaspoons grated ginger,
1/2 teaspoon ground cinnamon,
1/2 teaspoon nutmeg,
1/2 teaspoon black pepper,
1/2 teaspoon of soda,
1/4 teaspoon salt.

Preparation:
Beat softened butter with sugar, then add egg and honey and beat again. Stir the mixture with nuts, spices, salt and soda. Gradually add sifted flour - you may need more or less specified quantity. As a result, you should have a smooth dough that does not stick to your hands. Form it into a ball, wrap it in cling film and put it in the refrigerator for 1 hour. After that chilled dough rolled out to a thickness of 5 mm, cut into shapes and baked for about 10 minutes at 180 degrees.

Gingerbread cookies with orange zest

Ingredients:
2 cups flour,
1 glass of sugar,
170 g butter,
1 egg,
1 tablespoon crystallized ginger,
2 teaspoons orange zest,
2 teaspoons ground ginger,
1 teaspoon ground cinnamon,
1 teaspoon baking soda,
1/4 teaspoon ground nutmeg,
1/4 teaspoon salt.

Preparation:
In a large bowl, cream together the softened cubed butter and sugar. Stir in orange zest and crushed crystallized ginger. In a separate bowl, mix sifted flour, baking soda, cinnamon, nutmeg and salt. Add dry ingredients to cream mixture and mix until smooth. Place the dough in the refrigerator for 30 minutes, forming it into a ball and wrapping it in plastic wrap. Roll out the chilled dough and cut out the cookies, placing them on a baking sheet lined with parchment paper. Bake cookies for 8-10 minutes in an oven preheated to 180 degrees. Store cookies in an airtight container.

Gingerbread cookies with molasses

Ingredients:
4.5 cups flour,
2 cups sugar plus 3/4 cup sugar for sprinkling cookies
330 g butter at room temperature,
2 eggs
1/2 cup molasses,
4 teaspoons ground ginger,
2 teaspoons baking soda,
2 teaspoons ground cinnamon,
1 teaspoon ground cloves,
1/4 teaspoon salt.

Preparation:
In a medium bowl, whisk together flour, baking soda, spices and salt. Set aside. In another bowl, cream butter and sugar. Add eggs and molasses, beat. Stir the cream mixture into the flour mixture using a wooden spoon. Pinch off pieces of dough and form them into balls approximately 4-5 cm in size. Pour the remaining sugar into a flat plate and roll the dough balls in it, then place on a baking sheet lined with parchment paper, at a distance of about 5 cm from each other. Using the bottom of a glass, flatten the cookies until they are flat. The bottom of the glass must be periodically immersed in sugar. Bake cookies at 180 degrees for 12-14 minutes. Ready cookies Cool on the baking sheet for 5 minutes, then remove from the baking sheet.

If you want to give the ginger cookies festive look, decorate it sugar icing. This glaze is very easy to prepare, dries quickly, does not stick to your hands, and allows you to draw a wide variety of designs on cookies. To prepare colored glaze, you need to divide it into required quantity parts and stir each part with food coloring. Cookies are decorated with icing placed in a pastry bag or using a brush. Remember that only baked and cooled cookies should be glazed.

Sugar icing for gingerbread cookies

Ingredients:
200 g powdered sugar,
1 egg white,
1 tablespoon lemon juice.

Preparation:
In a dry bowl, beat the egg white with lemon juice at high speed until stiff foam forms. Reduce mixer speed and slowly add the sifted powdered sugar, then beat the mixture for 5 minutes at maximum speed. The glaze should be quite thick and shiny and should hold a knife mark for about 10 seconds. If the icing thickens too quickly when applied to the cookies, add a little cold water. Once the glaze is applied, it should be allowed to set for about 2-3 hours.

Ginger cookies charge you with a joyful mood and fill your home with a feeling of celebration. Create this mood now by rushing to the kitchen! Bon appetit!

Ginger cookies are a classic treat that is traditionally prepared for Christmas and New Year. It is not only tasty and fragrant dessert, but also a table decoration, as well as a popular gift for children and adults. It can be prepared in advance, as the cookies have a shelf life of 1-2 weeks. Knowing a few nuances of cooking, you can have in your arsenal win-win aromatic and bright dessert.

Classic ginger cookie recipe

Making ginger cookies is quick and easy. It takes more time to decorate it. These are multi-colored glaze patterns complemented by sprinkles. Thanks to ginger, the dessert acquires a spicy aroma, creates a festive atmosphere and improves the mood, especially for children.

Gingerbread cookies with glaze classic recipe prepared from available components:

100 g natural butter;
2 cups flour;
1 egg;
half a glass of sugar;
2 tsp. baking powder;
a good pinch of cinnamon;
3 tsp. grated ginger.

At the first stage, prepare the flour mixture. For it, flour is mixed with baking powder, cinnamon and ginger. At the second stage, the dough base is prepared. For the day, knead the butter well with a fork. For convenience, it is kept for 1-2 hours at room temperature. Add beaten egg and sugar to the butter. Whip everything with a whisk until fluffy. Next, the flour mixture is gradually added to the base.

After combining all the ingredients, the dough is left in the refrigerator so that it sets and is easier to work with. The dough is first divided into several parts. Next, take the dough out of the refrigerator one piece at a time and roll it out with a rolling pin. The thickness of the layer is no more than 0.5 cm.

The shape of gingerbread cookies can be so different

Then creativity begins. Using molds or improvised means, cut out figures from the dough. These are Christmas trees, stars, snowflakes, people. The smaller they are, the more interesting and festive the cookies will be. You need to work quickly with the dough, as the butter softens and the base can stick and break. If you add additional flour to the dough, the resulting cookies will not be crispy and melt in your mouth.

To bake crispy shaped cookies, the baking sheet is not greased with oil, but covered with baking paper and lightly sprinkled with flour. Place the figures on it and bake for 15 minutes.

After waiting for it to cool, you can start decorating. How christmas decoration Glaze is always used.

Perfect Glaze Recipes

To decorate the dessert in an original way, you can use white and colored glaze for gingerbread cookies. Options for its preparation come down to using or not using egg white.

The icing can be of different colors to realize any confectionery ideas.

Recipe 1: A simple, effortless decoration made with powdered sugar, egg white, lemon juice, warm water. Add any if desired food coloring. The proportions are as follows: for 1 egg white, 1 glass of powdered sugar, 1 tbsp. l. citrus juice (orange, lemon), 2 tbsp. l. water. Combine everything and beat with a mixer until thick. If the glaze seems runny, add more powder. The thicker and more elastic the sugar icing, the easier it is to paint on cookies.

Recipe 2: glaze without protein chicken egg prepared on a base of water and citrus juice with the addition of powdered sugar. Ratio: 1 tbsp. l.: 1 tsp.: 150 grams respectively. First, combine powdered sugar with lemon juice, then gradually add water. Mixer for kneading glaze this recipe not necessary, because there is no protein in it. The glaze is prepared in a bowl and thoroughly mixed with a spoon until smooth and desired consistency. To check the readiness of the glaze, place a drop of the mixture on a saucer, if it does not spread or harden in a matter of seconds, holiday decor ready. Now you can cover the cookies with it.

Recipe 3: protein-free custard glaze prepared with water and powdered sugar. For this, boil water in a saucepan, then turn down the heat and gradually add powdered sugar, stirring vigorously regularly, then add lemon. Cook the glaze for 5-7 minutes. The proportions of ingredients depend on the number of cookies. This is approximately 350 grams of powdered sugar per 50 ml of water plus 1 tsp. lemon juice.

Recipe 4: the glaze can be prepared using dry egg whites, it turns out intense white. Proportions: 50 ml cooled boiled water, pinch citric acid, 360 grams of powdered sugar, 4 tsp. without the top of dry protein. The whites are poured with part of the water, mixed, and left to swell and dissolve. After a couple of minutes, add the remaining ingredients and beat with a mixer until smooth.

A pastry syringe is an ideal tool for decorating with icing.

Cookies are decorated using pastry bag or a regular plastic bag with a corner cut off. This must be done quickly, as the glaze hardens quickly. If this happens, you can add water to it and continue decorating the cookies.

How long do gingerbread cookies with icing decor last? Minimum shelf life is 1 week. This is convenient, since you can prepare for the holiday in advance and not burden yourself on the eve of Christmas or New Year.

Small but important secrets

To prevent the cookie dough from sticking to the rolling pin, table, and hands when rolling out, place it between two sheets of parchment paper lightly sprinkled with flour.
To make the correct glaze, water is added to it in small portions, almost drops.
After applying the glaze, the decorated cookies are left for 8-10 hours to dry. Later you can pack it for gifts without fear that the figures will stick together.
To ensure uniform color of the glaze, it is better to use gel food coloring.

Spicy ginger cookies are quick and easy to prepare. You can involve children in its preparation and decoration, so the atmosphere of the upcoming holidays will be felt brighter. The cookie recipe proposed above is very accessible, even a novice housewife can handle it.

The tradition of baking ginger cookies on the eve of the New Year and Christmas came to us from Europe. Fragrant pastries, decorated with patterns of multi-colored glaze, puts you in a festive mood, brings a festive atmosphere and the atmosphere of a fairy tale. In this recipe I will tell you how to bake ginger cookies and decorate them with sugar icing. I won’t bore you and will get straight to the point.

To make gingerbread cookies with icing, we will take:

Chicken egg - 2 pcs.
Flour - 2.5 cups
Starch - 0.5 cups (potato or corn - there is no difference)
Butter - 0.5 packs (100 g)
Natural honey - 3 tbsp. spoons
Sugar - 0.5 cups (it is better to use brown for the aroma and expressive color of the cookies)
Baking powder for dough - 1 teaspoon
Aromatic spices: ginger, cinnamon, ground nutmeg - 1 teaspoon each
Cocoa powder - 1 teaspoon
Natural saffron - a few threads
Cloves - 5 buds
Salt - 1 pinch
For the glaze: Powdered sugar - 1 cup
Lemon juice - 2 teaspoons
Water - 1 tbsp. spoon
Food coloring if you want to make a specific color of frosting
Baking paper
Culinary envelope (you can use a regular bag for food products)

How to make gingerbread cookies with frosting

First, a little preparatory steps. Clove buds must be crushed with saffron threads in a mortar or using a coffee grinder. Cut butter at room temperature into small pieces and turn it into a paste using a blender. Starting with the next step, everything must be done quickly enough, since the dough will melt, and after kneading we will send it to the refrigerator.
Now in the cup where we will knead the dough, sift the dry ingredients: flour, starch (by the way, this secret ingredient needed so that our ginger cookies do not dry out quickly and remain soft inside for a long time), a pinch of salt, baking powder, ginger, cinnamon, nutmeg, cocoa, cloves and saffron. Mix thoroughly with a dry silicone or wooden spatula, add the butter, which we turned into a paste.
Next, add eggs, sugar, honey, and knead the dough. It turns out quite viscous, but comes away from the cup well. The color, as you can see, is rich, closer to brown.
Now roll the dough into a ball with your hands, then divide it in half. We roll out each half of our gingerbread cookie dough into a layer approximately 1-1.5 cm thick using a rolling pin and place it in a plastic bag. We send the finished layers to freezer for 15−20 minutes (temperature -16.-18°C). It should set and be firm (but pliable, it won’t freeze) so that you can cut out the shapes of our New Year’s cookies.
We take one layer of dough out of the refrigerator, roll it out to half a centimeter thick or a little less (the cookies will rise) and begin the creative process. Using figures, cut out from dough beautiful cookies. After marking the dough, there are 2 options: you can remove the figures from the dough, or you can, on the contrary, remove the excess dough that is around the figures, and transfer the cookies to a sheet that we covered with baking paper. Knead the rest of the dough thoroughly with your hands, roll it into a ball again, roll it into a layer as in step 4 and put it in the freezer. In the meantime, take out the second layer and continue cutting out the figures. Repeat until we have used all the dough.
I have both metal and plastic molds for cutting dough figures. In my opinion, both options are good, although some cooks prefer only metal ones. I don’t have such prejudices and that’s why I used different shapes For more figurines: Christmas trees, hedgehogs, squirrels, bears, hearts, stars, etc. Everything went into use!
Preheat the oven to 180°C (upper and lower heat) and place our ginger cookies in the oven for 8-10 minutes. It bakes almost instantly. I got 2 or so sheets of cookies from the entire amount of dough.
And now our ginger cookies are ready. Let cool for 5-7 minutes and remove from the paper, carefully transferring the cookies to cool. Not at each other, but certainly next to each other. In principle, if you don’t plan to decorate with icing, you can stop there. Cookies can be stored in a box for 1.5-2 weeks. It retains its properties perfectly. If you decide to continue and make the icing, read on 😉
To obtain an even shiny glaze We mix powdered sugar, lemon juice (3 teaspoons) and 1 tablespoon of water in a cup. At first it may seem that there is not enough liquid for such an amount of powder, but this is an excellent combination obtained experimentally. Lemon juice adds a pleasant acidity and shine. It is better to mix the glaze using a silicone or wooden spatula. At the end, add dye according to the instructions.
Now we transfer the glaze for our gingerbread cookies into a cooking bag. I use a regular grocery bag. I make a rounded cut on the top, and after filling the bag with icing, at the tip, from where the icing will be squeezed out, I use scissors to make a 1.5-2 mm cut
Now let's begin creative process- Coating each gingerbread cookie with sugar icing. Here a real world opens up for flights of fancy. Decide for yourself how to paint cookies. You can involve children and the whole family in this process. It will turn out both quickly and varied. I got it like this:

And now our gingerbread cookies with sugar icing are ready!

The aroma of spices, ginger, cloves, cinnamon and nutmeg, which filled your home when preparing these cookies, will help create a festive atmosphere and feel the approach of something unusual, almost fabulous!

I'm sure each of you felt this spicy taste in your mouth as soon as you read the title. Classic gingerbread cookies (gingerbreads) - something that will decorate your New Year's holiday without a doubt better than any store baked goods or chocolate! This incredible aroma-...mmm... - is unlikely to leave anyone indifferent. And winter evenings with it will become truly atmospheric :)

For me, classic gingerbread cookies are definitely a taste of childhood. Perhaps some of you still remember the times when you could buy it in domestic paper packs. For some reason, it was especially popular in our family in winter.

My gingerbread cookie recipe is just as good as the one from my childhood. On the contrary, there is room for experimentation. About the crazy aroma fresh spices And there’s no need to say: you can’t just walk past a box of cookies :)

Also, what I really like about this recipe is that by rolling out the dough very thinly, you will get crispy cookies (they practically melt in your mouth:), and by making them thicker you will get those same gingerbread cookies, they are a little softer than a cookie. Personally, I love both options.

You can store classic ginger cookies in tin can up to several months. Therefore, this preparation will be enough for the whole winter.

Once you've made a batch, set aside a few to hang on your Christmas tree: it's a small thing, but it looks magical...and smells delicious!

And, of course, the most pleasant moment is to give gingerbread cookies, packed in bags or foil.

Classic gingerbread cookies: recipe

Ingredients:

wheat flour * – 200 g;
butter – 100 g;
cane sugar – 70 g;
egg – 1 pc;
honey – 3 tsp;
soda – almost full 1 tsp;
cinnamon – 1 tsp;
– 1 tsp;
dried ground ginger – 2 tsp;
cloves – ½ tsp;
cocoa ** (optional) – 1 tbsp.

* If you want, you can replace some of the flour with whole grain wheat or rye (for example, 120 g of flour premium and 80 g whole grain). This will not negatively affect the taste :)

** It is not necessary to add cocoa to classic gingerbread cookies. Sometimes I divide the dough into 2 parts, adding cocoa to one of them. Navigate according to your taste.

Preparation:

If necessary, grind the spices in a mortar or coffee grinder to a powder. Sift all dry ingredients (flour, spices, soda).

Beat butter (room temperature) with sugar for 1-2 minutes until fluffy. Add egg and liquid honey to the mixture (if the honey is thick, melt it in a water bath), beat again.

Add dry ingredients to butter mixture, bit by bit. Using a mixer or a spatula, knead the dough (it will turn out quite sticky and soft - don’t let that scare you; I don’t recommend adding more flour, otherwise the cookies will be very “tight”).

Wrap the dough in film and put it in the refrigerator for at least an hour (or better yet, overnight). Once refrigerated, the dough will be easy to work with.

After the specified time has passed, take out the dough and divide it into several parts: while you work with one, you can keep the rest in the refrigerator.

Sprinkle some parchment with flour and roll out the dough directly on it! Adjust the thickness as you wish! I repeat: as thin as possible(!) roll it out and you will get crispy cookies, rolled out thicker, — gingerbread.

Cut out shapes using cutters or an inverted glass. Remove the remaining dough.

Transfer the parchment to a baking sheet and place in a preheated oven at 180-190 degrees.

Bake classic gingerbread cookies (thin) 5-7 minutes(do not overcook!) until golden brown. Thicker gingerbread – minutes 9-12.

Classic gingerbread cookies. P.S.

Note: immediately after baking, the cookies are a little soft. Once it cools, it will become hard and crispy.

If you want to decorate your Christmas tree with gingerbread, make a hole in the top (before putting in the oven) using a cocktail straw.

If you cannot use the prepared dough at once, just put it in the freezer. There it can be stored for up to several months. Afterwards it will be enough to defrost it and - voila - a new batch of classic gingerbread on the way!

Classic gingerbread cookies (gingerbread) can be decorated using a base of powdered sugar. This will not prevent the cookies from being stored for a long time!

If you want to surprise your guests and loved ones on the eve of the Christmas holidays, bake German according to the classic recipe. I assure you, you have never tried anything like this before!

Keep each other warm, because the cold winter is coming soon :)