Tasty gingerbread cookies with cinnamon - will be your “signature” dessert

Kitchen appliances and utensils: mixer, cutting board, knife, bowl, baking sheet, parchment paper, cling film, rolling pin, oven, cookie cutters.

Ingredients

Step cooking

1. Remove 100 g of butter from the refrigerator and let it warm at room temperature until it becomes soft. To prevent this process from taking up much time, cut the butter into small pieces that will heat up faster. Add 100 g of sugar to the oil. I often use brown sugar instead of white, as it is less sweet, contains a lot of potassium, absorbs excess water from the dough and prevents baking from spilling over, and also has a pleasant aroma.
   
2. Using a mixer, beat the butter and sugar at medium speed until smooth. Add one egg, three teaspoons of honey to the bowl and continue whisking. If you do not have liquid honey, heat thick honey in a water bath.
   
3. Sift 250 g of flour into a separate container. Add to it a teaspoon of ground ginger, half a teaspoon of ground cardamom, a teaspoon of cinnamon, half a teaspoon of ground cloves, a teaspoon of baking soda, half a teaspoon of salt and mix well.
   
4. Add the flour and spices to the whipped mass and knead the smooth and sticky dough. This can be done with a mixer at minimum speed or with your hands.
   
5. Wrap the dough in cling film and refrigerate for 50-60 minutes. This is a mandatory cooking step, which will make the dough obedient and will give you the opportunity to roll it without tearing it and allow you to give the desired shape.
   
6. After an hour, take out the dough and divide it into four equal parts. Leave one part on the work surface, and wrap the rest and send back to the refrigerator.
   
7. Sprinkle the dough with flour, mash it, put it on the center of parchment paper and roll it with a rolling pin as thin as possible. Using cookie cutters, cut out cookies of any shape that you like. Remember that after baking they will increase in size, so consider this when cutting.
   
8. Remove excess dough, and transfer parchment paper along with the figures from the table to the baking sheet and send to the preheated oven to 180 degrees for 5-10 minutes before browning.
   
9. Remove the cookies from the oven and let them cool so that they harden and become crispy. In a dry place, cookies can be stored for up to two months. It goes well with tea and milk. If you wish, you can decorate them with icing, icing sugar or chocolate fudge.
   

Video recipe

After watching the video recipe for ginger cookies, you will be convinced that cooking does not take you much time, and the simplicity of preparation does not require any special efforts and culinary skills.

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