Fragrant gingerbread cookie - the best holiday recipe with a photo step by step

Kitchen appliances and utensils:

• mixer;
• whisk;
• sieve;
• scapula;
• 2 bowls;
• silicone mat or large cutting board;
• parchment paper;
• rolling pin;
• molds for the test;
• a baking sheet.

Ingredients

Step cooking

Preparatory work

1. Sift 250 g of flour into a bowl.
   
2. Add soda (0.5 tsp), ground cinnamon (1 tsp), ground ginger (2 tsp).
   
3. Mix well with a whisk.
   

Cooking dough

1. In another bowl, mix 100 g of sugar with 100 g of softened butter.
   
2. Beat with a mixer until light homogeneous mass.
   
3. Then add 1 egg and beat again.
   
4. We slightly heat the honey in a water bath so that it becomes liquid. Then add it to the oil mixture and mix with a whisk.
   
5. Add part of the flour with spices and knead with a whisk.
   
6. Next, add the second part of the flour and continue to knead the dough with a spatula. We leave a little flour in order to dust the surface when kneading the dough.
   
7. We spread the dough on a work surface dusted with flour, and knead it with your hands.
   
8. If the dough is too soft and sticks to your hands, add more flour. Whole flour may need from 250 to 300 g.
   
9. We form the dough into a ball and, wrapping it with cling film, put it in the refrigerator for the night. So the dough will fully mature, become harder, and it will be easy to work with.
   

Forming and baking cookies

1. After our dough "rested", we proceed to rolling. Sprinkle baking paper with flour, put half of our dough and roll it out with a thickness of 3-4 mm.
   
   Did you know? The dough can be rolled between two sheets of baking paper, putting two wooden rulers on the edges. They are needed in order to make the dough the same thickness over the entire surface. Rulers can be replaced with two slats made of binding cardboard wrapped with tape.
2. Using molds, squeeze out figures from the dough.
   
3. We cover the baking sheet with baking paper and put the figures on it at some distance from each other. This must be done because during baking they will increase slightly. Figures from the dough can be moved by prying them with a knife.
   
4. The remaining dough after cutting is rolled into a ball and placed in the refrigerator for cooling. The dough you are not currently working with is best stored in the refrigerator, because it quickly heats up at room temperature and from the heat of your hands. We continue to make cookies from chilled dough.
   
5. Baking tray with cookies sent to the oven, preheated to 180 degrees. Baking time - 5-7 minutes until golden yellow. Ready cookies on the back should be ruddy and even.
   
6. We shift the cookies to the dish until completely cooled.
   

Video recipe

This dynamic video illustrates the entire cooking process described in the recipe.

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