Delicious ginger cookies
Description
Homemade baked goods for tea. Active time will be about 1 hour, which you will spend preparing the dough, rolling it out, and baking. Another hour is needed for the dough to rest in the refrigerator, mature, absorb the spices, and cool down. The cookies bake very quickly, 7–10 minutes; keep an eye on them, they should not change color dramatically. If you want to thread strings through them, it’s better to make holes in advance with a cocktail straw. Check the recipe, try the cookies, and share your impressions and culinary tricks. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients. The butter should be soft, at room temperature.
- 2
Step 2
Combine all dry ingredients, excluding powdered sugar. Mix very thoroughly so that no clumps of spices or cocoa appear. Use baking soda or a leavening agent; I use a homemade one made from baking soda and citric acid.
- 3
Step 3
Beat the powdered sugar with the butter in a mixer until creamy. If the butter isn’t soft enough, put it in the microwave for 15 seconds. Then beat it. Add the egg and honey, and beat well again.
- 4
Step 4
Combine the dry ingredients with the butter mixture.
- 5
Step 5
Knead a soft, pliable dough. Wrap it in plastic film and place it in the refrigerator for 1 hour.
- 6
Step 6
Turn the oven on to 180 °C and let it preheat. Cut off half of the dough, roll it out thin, about 2 mm thick; it’s convenient to do this directly on parchment paper so you don’t have to transfer the cookies later. Use a cutter to cut out shapes, leaving a small distance between them.
- 7
Step 7
Remove excess dough. Carefully transfer the parchment with the cookies onto a baking sheet and place it in the oven for 10 minutes.
- 8
Step 8
The first batch of cookies is ready! Cool them and remove from the parchment.
- 9
Step 9
I ended up with 4 batches of cookies – 70 pieces.
- 10
Step 10
The pastry is ready. Serve with tea.