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Thick & Thin Gingerbread Cookie Recipes

This document provides recipes for two types of gingerbread cookies - thicker and thinner cookies. The thicker cookie recipe calls for flour, eggs, sugar, cocoa powder, sour cream, baking soda, gingerbread spice, butter and honey. The ingredients are mixed over two days, with the dough resting in the fridge overnight before baking. The thinner cookie recipe uses less ingredients and is mixed and baked in one day. Both recipes instruct to roll out the dough and cut into shapes before baking and allow to cool on wire racks.

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Mabbum
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193 views2 pages

Thick & Thin Gingerbread Cookie Recipes

This document provides recipes for two types of gingerbread cookies - thicker and thinner cookies. The thicker cookie recipe calls for flour, eggs, sugar, cocoa powder, sour cream, baking soda, gingerbread spice, butter and honey. The ingredients are mixed over two days, with the dough resting in the fridge overnight before baking. The thinner cookie recipe uses less ingredients and is mixed and baked in one day. Both recipes instruct to roll out the dough and cut into shapes before baking and allow to cool on wire racks.

Uploaded by

Mabbum
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Gingerbread cookies (thicker ones)

Ingredients for about 120 – 150 cookies:


 1 kg plain flour
 8 egg yolks
 3 egg whites
 1,5 glass of sugar (or 1 glass) *glass = 250 ml
 2 tablespoons cocoa powder (optional)
 200 ml dense, sour cream 18% at room temperature
 3 teaspoons baking soda
 4 teaspoons of gingerbread spice mixture (or 2 teaspoons cinnamon, 1 teaspoon
cloves, 1 teaspoon ground ginger, pinch of black pepper instead)
 250 g unsalted butter
 400 g honey

The day before baking


Mix the cocoa powder with plain flour in a big bowl and leave it.
Boil honey with gingerbread spice. Add butter, wait until dissolved and leave it for cooling
off.
Dissolve baking soda in sour cream and leave it until cream increases its volume.
Beat egg whites into rigid foam with a mixer adding sugar (gradually, spoon after spoon)
until dense and shiny foam forms. Add egg yolks and mix. Add egg mixture to the flour and
mix gently. Add honey, then sour cream with baking soda and stir.
Leave the dough in a cool place (eg. fridge) for about 24 hours to let it get denser.
The day of baking
Strew some flour below a piece of dough and roll it out (at about 3 – 5 mm thickness, not
thinner because thicker gingerbreads are softer). Cut out desired shapes. Transfer to
parchment-lined baking sheets and bake in 180 C degrees for 7 – 12 min (depending on
thickness and size of gingerbread cookies). Let cool on sheets on wire racks.
Decorate gingerbread cookies. If you want them to be shiny, spread a little bit of mixed
egg white on the top of each cookie.
Gingerbread cookies (thinner ones)
Ingredients for about 100 cookies:
 550 g plain flour (and a bit more for strewing below the dough)
 300 g honey
 100 g icing sugar
 120 g unsalted butter
 1 egg
 2 teaspoons baking soda
 40 – 60 g gingerbread spice mix
 2 teaspoons of cocoa powder (optionally)
Heat honey and butter in a pot until both of them dissolve, cool the mixture. Add this to the
remaining ingredients and mix well. If the dough is too soft, cool it in a fridge.
Roll out the dough strewing some flower below it each time. Cut out desired shapes.
Transfer to parchment-lined baking sheets and bake in 180 C degrees for 8 – 10 min.
Let cool on sheets on wire racks.

***If gingerbread cookies are hard, keep them in a humid place (eg. open the window during rain) or
put them into an airtight can/box along with pieces of peeled apple. Change them a few times in a
week to avoid it getting mouldy.

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