Pumpkin gingerbread cookies
Description
The recipe won’t take much time. The gingerbread cookies are very easy and simple to make. The dough for baking turns out soft and sticky, but you shouldn’t overload it with extra flour. This may affect the flavor of the baked goods. Pumpkin gingerbread cookies have a moderately sweet taste. If you have a sweet tooth, increase the amount of sugar. The baked goods are ready. Serve them to the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Мой император! 🌟 Peel the pumpkin. Cut it into pieces. Boil in a small amount of water until tender.
- 3
Step 3
Purée hot pumpkin with an immersion blender.
- 4
Step 4
In a bowl, combine the sugar and eggs. Mix.
- 5
Step 5
Add the milk and vegetable oil. Mix well.
- 6
Step 6
Add the pumpkin puree. Mix.
- 7
Step 7
Add two-thirds of the flour, cinnamon, and cardamom and start kneading the dough with a spoon.
- 8
Step 8
Gradually sift or sprinkle in the flour and knead the dough by hand. You may use anywhere within the stated amount of flour—try not to overwork the dough.
- 9
Step 9
Dust the finished dough generously with flour, as it has a slightly sticky consistency. Refrigerate for 30–40 minutes.
- 10
Step 10
When the time is up, shape the gingerbread. Each piece should weigh 65–75 g. Arrange on a baking sheet lined with parchment paper. Bake in an oven preheated to 180°C for 25 minutes. Adjust for your oven as needed.
- 11
Step 11
While the gingerbread cookies are baking, prepare the sugar icing. Mix powdered sugar with hot water. Stir until smooth and uniform.
- 12
Step 12
At the end of the baking time, remove the gingerbread cookies from the oven. Immediately coat them with sugar glaze.
- 13
Step 13
Dry the glaze a little, place on a serving dish. Let cool completely and serve.
- 14
Step 14
The pastry is ready. Serve with tea.