Simple Gingerbread Cookies
Description
Homemade treats for tea. As always, anything brilliant is simple! The only downside to this recipe is that the dough needs to rest for 12 hours at room temperature, but you can easily prepare it in advance! The cookies turn out very light and literally melt in your mouth, while the sugar glaze makes them even more delicious. Optionally, prepare a jam filling and sandwich two cookies together—it will be both tasty and original! The listed ingredients yield about 2 kg of cookies. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Mix all dry ingredients – sifted flour, baking soda, and baking powder. In a separate bowl, whisk together milk, sugar, vanilla sugar, salt, and egg yolks.
- 2
Step 2
2. Combine the dry and wet parts of the dough and mix well with a whisk—the dough will be very sticky. Cover the dough with plastic wrap or a lid and let it sit at room temperature for 12 hours.
- 3
Step 3
3. Shape the gingerbread cookies: place a portion of the dough onto a floured surface, roll it out to a thickness of 1-1.5 cm, and cut out rounds. Place the cookies onto a parchment-lined baking sheet and bake in a preheated oven at 180°C for 20-25 minutes.
- 4
Step 4
4. Prepare the icing: mix powdered sugar with egg whites and lemon acid using a mixer until thick.
- 5
Step 5
5. Place part of the cooled cookies into a bowl, pour a small amount of icing over them, and mix gently with a spatula until the cookies are completely coated. Place the cookies onto a parchment-lined baking sheet and allow the icing to set.