How to make a design on gingerbread cookies. Gingerbread cookies with glaze

It is done very quickly, looks great and without dyes. It’s just hard to post it for you, because... I do it by eye. I prepare glaze without egg whites using water, I’m paranoid about raw eggs, but instead of water you can add any fruit or berry juice. The glaze dries quickly, but if you want to give cookies with it to someone or transport them, i.e. pack it in something, let it dry on the cookies for 8-10 hours.

I am giving you an approximate ratio of products for glaze, so I advise you to take them with a small reserve. For about 3 trays of cookies:

• 150 g powdered sugar
• approximately 2 tsp. lemon juice (Lemon and orange juice do not give color, but they give a citrus flavor. You can add any other freshly squeezed juice from fruits or berries.)
• 1 tbsp. cold boiled water (you may need more or less water, so It's better to add it a little at a time)
• dyes as desired (I used gel dyes, which I have been working with for a long time)

Pour powdered sugar into a deep bowl and add juice.

Now add a little water at a time (in the photo you can see that I immediately add a tablespoon, but you do it a little at a time, because the powdered sugar is quite expensive, and I take it from a friend for 5 kg, so I don’t count it.) and mix everything very well. The important thing here is to have patience and mix the liquid well into the sugar. If necessary, add more water or powdered sugar.

You should get a viscous mass, not too thick and not runny, without lumps of powder. How I check the readiness of the glaze: use a teaspoon to scoop out a little glaze and drop it onto a clean, dry and smooth surface. If the drop holds and does not spread in all directions at once, then it has the desired consistency.

The glaze dries quickly, so it’s better to use it little by little to decorate cookies. And to the slightly dried glaze, just add a few drops of juice or water and stir.

Before the New Year, Ilya Nikolaevich and I prepared hundreds of ginger cookies and decorated them. And I was often asked what we use to decorate with icing. Disposable piping bags cost a lot, as does the parchment paper from which the icing bags are made. We use regular packages

for food products.

Below we will show you how we do it.

We take a regular bag, but they come in two types, ours had a tail along the solder, which I cut off at the corner that I wanted to use, without touching the solder itself, so that there were no holes.

Place the glaze in a bag, no more than a tablespoon. It’s better to put it in the corner that we will use.

We collect all the icing in the corner with our hands.

We cut off the small tip with scissors; it is better to cut off the smallest tip first and check whether the thickness of the glaze line is sufficient for you.

I'm right-handed, so I take the bag of icing in my right hand, squeeze it, and start squeezing the icing onto the cookies. If the glaze is thick enough, you won’t need any effort to squeeze it out. You define the drawing yourself. If you use dyes, distribute the glaze among several cups and color the contents of each in the desired color.
If you don't have cookie cutters to cut out different shapes from the dough, you can use a glass or shot glass and use them to cut out circles, which you can then decorate as Christmas balls or snowflakes.

The glaze dries quickly, but if you want to give cookies with it to someone or transport them, i.e. pack it in something, let it dry on the cookies for 8-10 hours.

The classic recipe for ginger cookies has been known for many years, but the creativity of housewives has no limits. Therefore, there are many alternative options for preparing holiday baking for different tastes.

In order for the finished cookies to turn out as beautiful as in the pictures, it is necessary to add dark molasses (sweet syrup) when kneading the dough, which will give the baked goods an appetizing dark color, make the consistency more airy and will not allow them to crumble and dry out.

Since the dough sticks to the rolling pin when rolled out and breaks from any wrong movement, experienced housewives advise placing a chilled dough ball between layers of cling film. Thanks to this, the layers will be uniform and without breaks. Having removed the top layer, you can begin cutting out shaped products.

Basic glaze for gingerbread cookies using powdered sugar. With its help, you can draw various patterns, contours, separate boundaries, and also use it to create three-dimensional compositions.

Since icing dries within 1-2 days at room temperature, you should not decorate confectionery products stored in the refrigerator with it, since decorations tend to liquefy after cooling.

Preparation

The egg white, separated from the yolk, is lightly beaten with a fork until light foamy. There is no need to overdo it; there is no need for air bubbles in the cream.

250 grams of powdered sugar are sifted and added to the protein in small portions. Each part of the powder is thoroughly rubbed with a fork to prevent the formation of lumps and irregularities.

At the end, half a teaspoon of lemon juice is added to the icing for plasticity and a beautiful shine. Everything is thoroughly mixed.

The finished glaze should have a viscous, stable consistency that does not spread when applied to a hard surface.

To create multi-colored glaze, add 1-2 drops of food coloring to the amount of icing required for drawing.

Caramel glaze

Melt a couple of tablespoons of peasant butter in a small saucepan. Then add a tablespoon of cow's milk and half a glass of brown sugar. Everything is brought until the dry component is completely dissolved.

Pour half a glass of powdered sugar into a container removed from the heat and beat well with a mixer.

Add half a glass of powdered sugar and a bag of crystalline vanillin to the cooled glaze (can be replaced with half a teaspoon of almond extract). Beat everything again with a mixer.

Read also: sesame cookies

Liquid chocolate glaze

In a bowl, combine 2 cups of powdered sugar with 2 tablespoons of cocoa powder and a tablespoon of sweet cream butter. The mass is ground until uniform. Then add 4 tablespoons of cow's milk and stir.

This glaze can be used to fill drawn contours.

The drawing mass will lie easier and more evenly if you slightly moisten the surface of the product.

Compound:

• 0.3 kg of premium flour;
• 150 g sweet butter;
• 0.1 kg brown sugar;
• large egg;
• a packet of baking powder;
• a little salt;
• 100 g of dark molasses or a teaspoon of cocoa powder;
• a piece of fresh ginger (2 to 5 cm is enough);
• half a teaspoon of nutmeg;
• teaspoon ground cinnamon;
• ¼ part teaspoon of cloves.

Preparation:

1. In a container, mix flour sifted with baking powder, salt, grated ginger, cloves, nutmeg and cinnamon.
2. In a separate bowl, beat soft butter, egg, sugar and molasses.
3. Mixed dry ingredients are added to the butter mixture in small portions. The dough is kneaded, a ball is formed, which is wrapped in cling film and put in the refrigerator for an hour to cool.
4. The chilled dough is rolled out into a layer 4 mm thick, from which shaped cookies are cut out.
5. The baking tray with the products is placed in a preheated oven for 10-15 minutes at a temperature of 180⁰C.

Compound:

• 50 g candied ginger;
• teaspoon of ginger powder;
• teaspoon cinnamon;
• 50 ml freshly squeezed orange juice;
• 2 tablespoons eggs;
• 0.1 kg granulated sugar;
• 0.1 kg sweet butter;
• 1.5 tbsp. spoons of liquid honey;
• half a packet of baking powder;
• 0.35 kg of premium flour.

Preparation:

1. The candied ginger is ground to a pulpy state.
2. Ground ginger and cinnamon are mixed in a container, where orange juice, eggs, sugar, honey, candied ginger and butter are added. All ingredients are mixed until smooth.
3. The flour is sifted with baking powder and slowly added to the prepared spicy mixture.
4. The dough is kneaded, wrapped in cling film and placed in the refrigerator for an hour to cool.
5. The dough ball is rolled out into a layer from which shaped products are cut out.
6. The cookies are baked for 7-10 minutes.

Chocolate gingerbread cookies

Compound:

• 0.1 kg of peasant butter;
• 0.1 kg granulated sugar;
• 0.3 kg baking flour;
• Art. a spoonful of ground ginger;
• Art. spoon of cocoa;
• a little nutmeg;
• table egg;
• teaspoon cinnamon;
• 1.5 teaspoons baking powder;
• 3 tbsp. spoons of liquid honey.

Preparation:

1. Melt butter is ground with granulated sugar in a shallow bowl.
2. Add honey and egg to the oil mixture, mix everything with a mixer until smooth.
3. Cinnamon, nutmeg, dry ginger, cocoa are added. Everything is thoroughly mixed.
4. The flour is sifted with baking powder and added to the rest of the ingredients. The dough is kneaded and put in the refrigerator for half an hour, wrapped in cling film.
5. The chilled dough is rolled out into a thin layer. The cut out figures are placed on a baking sheet and baked for 10-12 minutes.

Lazy frying pan recipe

Compound:

• 70 g softened peasant butter;
• table egg;
• 0.1 kg granulated sugar;
• a little salt;
• half a teaspoon of baking soda;
• teaspoon of ginger powder;
• teaspoon cocoa;
• 75 g of premium flour.

Preparation:

1. The butter is melted in a water bath and mixed with beaten egg and sugar.
2. Salt, soda, ginger, cocoa are added to the mixture. Everything is mixed until smooth.
3. Gradually add sifted flour and knead the dough.
4. The finished ginger dough is wrapped in cling film and left in the refrigerator for half an hour.
5. The cooled ball is rolled out into a layer up to 5 mm thick, after which shaped products are cut out of it.
6. The frying pan is heated and greased with vegetable oil with a gauze swab or silicone brush.
7. The baked goods are fried on both sides until golden brown.
8. The finished cookies are sprinkled with powdered sugar or decorated with icing.

Dietary ginger cookies with cottage cheese

Compound:

• whites of 4 eggs;
• 5 tbsp. spoons of oatmeal;
• 1.5 tbsp. spoons of low-fat cottage cheese (can be replaced with low-fat yogurt);
• 3 teaspoons of ginger;
• teaspoon of liquid honey;
• 0.5 sachet of crystalline vanillin or 2 drops of vanilla essence.

Preparation:

1. Pre-chilled egg whites are whipped for 3-5 minutes.
2. Then liquid honey, cottage cheese, oatmeal, and vanilla are added to the protein foam. A soft dough is kneaded and left on the table, wrapped in film, for 10 minutes.
3. The oven is preheated to 180⁰C.
4. The baking sheet is covered with parchment, on which the cookies formed by hand are laid out.
5. The dietary dish is baked for 15 minutes.

Gingerbread men for children

Making gingerbread cookies for the holiday with your children is a pleasure! They'll love decorating the little people with colored icing.

Compound:

• 0.1 kg of peasant butter;
• 0.1 kg brown sugar (white crystalline sugar can be used);
• 0.1 kg of liquid honey;
• 2 tablespoons eggs;
• teaspoon ground ginger;
• teaspoon of cinnamon powder;
• 10 g baking powder;
• 0.4 kg of premium flour.

Preparation:

1. Mix softened butter, sugar and honey until smooth.
2. Add eggs, ginger and cinnamon to the sweet mixture.
3. The flour is sifted with baking powder, poured into the mixture and a tight dough is kneaded.
4. Roll out the dough into a layer. If the thickness of the layer is more than 3 mm, the gingerbread men will be soft; if you roll out thinner, the cookies will turn out crispy.
5. Using a mold or stencil from thick cardboard, cut out figures.
6. Turn on the oven at 180⁰C to warm up.
7. The baking tray is covered with baking paper, onto which the shaped products are carefully transferred. Often, thin pieces are quite difficult to transfer onto baking paper, so it will be easier to roll out the dough on pre-prepared parchment, which is transferred to a baking sheet along with the figures.
8. The cookies are baked for 10-12 minutes at 180⁰C, after which they are decorated and served to the festive table.

Lemon-ginger baked goods

Compound:

• 2 tablespoons eggs;
• 35 g powdered sugar;
• 2 tbsp. spoons of soft sweet cream butter;
• 0.1 kg baking flour;
• teaspoon lemon zest;
• teaspoon of grated ginger.

Preparation:

1. The eggs are boiled, after which the yolk is separated from the white.
2. Boiled yolks are ground with powdered sugar in a container, butter is added and mixed until smooth.
3. Add sifted flour, lemon zest and grated ginger to the mixture of yolks and butter. A soft dough is kneaded, wrapped in cling film and kept in the refrigerator for half an hour.
4. The chilled dough is rolled out into a layer from which figures are cut out.
5. The oven is turned on at 180⁰C to warm up.
6. The baking sheet is covered with baking paper, on which the cookie blanks are laid out and baked until a beautiful golden crust.
7. The finished baked goods are sprinkled with powdered sugar or decorated with icing.

Enjoy your tea!

I recommend decorating cookies that you can bake at home. There are many options, but today we will figure out how cookie icing is used and how easy it is to make.

The secret of preparation is simple: you just need to have the appropriate ingredients and auxiliary tools. You can’t do this without a good mood and some culinary experience.

It is not necessary to have a mixer; a regular fork will serve as a beater. The main thing you will need is good quality powdered sugar.

If you decide to make powdered sugar by grinding it in a coffee grinder, be sure to sift it through a fine sieve.

This way you will get rid of grains that accidentally ended up in the product. Only then can you get down to business and prepare the icing for gingerbread cookies or any other baked goods.

Baking glaze recipe

You will need: 0.2 kg of powdered sugar; raw egg white; 10 drops of table vinegar.

If you use lemon juice instead of vinegar, there is a risk that the sugar or chocolate icing will fall off the cookies after a couple of days.

First sift the powdered sugar, after which you need:

1. Separate the white from the yolk.
2. Add powdered sugar little by little, stirring thoroughly with a fork.
3. Add a few drops of 9% vinegar to the resulting mass and use it as a decoration.

The consistency of the glaze is just right for gingerbread cookies to cover the entire surface.

If you need to draw something on your baked goods, you should add a little more powdered sugar to the mixture, thereby thickening the glaze and making it more stable.

Drawings and patterns on cookies can be applied using a pastry bag or plastic bag, cutting a small hole in the corner.

Get creative by holding a device filled with egg white icing. Remember that guests and relatives will admire the results of your work, which means you need to try.

The appearance of baked goods is usually used to judge its taste. If the baking dough was a success and the treat itself turned out to be extremely tasty, you simply must show the wonders of culinary art.

Your task is to decorate the cookies so that they become attractive and beautiful in appearance.

Unlike creams, which are not stored for a long time, white or colored sugar icing perfectly preserves its qualities, hardens well and will not disappoint you even after a few days.

I suggest you familiarize yourself with the general principles of preparing the coating for gingerbread cookies. Additional knowledge will help you not to lose face and show your imagination to the fullest.

So, for your attention...

Rules for preparing the coating

• All products must be of good quality in order for the glaze to be praised. For example, sugar, the basis of the glaze, affects the hardening time.
• To reduce it, powdered sugar is used; it dissolves faster in the liquid ingredients.
• By grinding white sugar in a coffee grinder and sifting the powder through a fine sieve, you will get an excellent base for coating.
• If the method of preparing the decoration involves heat treatment, then use fine-crystalline sugar.

Use only butter that is made from cream. Moreover, the percentage of fat in the product must be at least 80%.

Choose high-quality cocoa with a normal shelf life. Otherwise, you risk getting a coating with grains that will crunch unpleasantly on your teeth.

Dairy products, such as condensed or whole milk, cream, sour cream, add fat to the product and have a positive effect on its taste.

The eggs are mixed with the glaze, dividing them into two components. Usually either the white or the yolk is used. You should know that the quality of eggs must be impeccable, since they often do not undergo heat treatment.

The recipe for a glazed coating may contain gelatin, honey, syrups, and vanillin.

Easy Cocoa Powder Coating Recipe for Gingerbread Cookies

To ensure that your glaze hardens quickly, shines and does not take up much of your time, pay attention to this recipe. The list of products below is very short. This:

3 ½ tbsp. spoons of water; 3 tbsp. spoons of cocoa and powdered sugar; 1 tbsp. spoon of potato starch.

I would like to remind you that cocoa powder should not contain foreign impurities so that the glaze turns out very homogeneous and smooth (as in the video).

In addition to gingerbread cookies, this glaze is used to cover muffins, gingerbread cookies, cupcakes, and other baked goods.

Cooking steps:

1. Boil water, then cool it in the freezer.
2. Mix the bulk ingredients contained in the recipe in a bowl and fill with ice water.
3. Mix the icing until it turns into a thick, chocolate-colored paste.
4. Apply it to the cookies and let them harden.

Royal Icing Recipe

Royal icing or icing applied to cookies in the form of lace is truly admirable.

Gingerbread cookies decorated in this way attract attention, which is exactly what we are trying to achieve. The coating is prepared on the basis of egg white, which means that it can be easily painted in any color.

Take: one protein; 0.150 kg of powdered sugar and 5 ml of lemon juice.

Step-by-step preparation:

1. Beat the egg whites with a mixer until smooth. Do not try to produce lush foam, in this case it is of absolutely no use to us.
2. With constant stirring, add the powder and knead into a homogeneous snow-white mass.
3. To give the protein coating shine and prevent it from crumbling in the near future, pour in lemon juice.
4. If you like vanilla flavor, use a few drops of extract. Water-soluble pigments, which are sold in the store, will help you color the egg icing into the desired shade.

Coat the gingerbread cookies immediately before the white glaze has time to set. You can draw a pattern or make an inscription using a culinary syringe with a special attachment (watch the video).

Sugar Coating Recipe for Gingerbread Cookies

In a couple of minutes you will prepare a decoration that can stay on the baking surface for a long time. The recipe contains cocoa powder, which gives the finished product a chocolate tint.

If you use beet or cherry juice instead, you will get a bright red color. In this case, you need to reduce the amount of water.

Ingredients: 220 g powdered sugar; 2 tbsp. spoons of cocoa; 45 ml water.

Mix powdered sugar and cocoa in a container. Boil water and pour it hot into the bulk ingredients. Place the bowl over low heat and heat until all ingredients are dissolved.

That's it, you can cover the gingerbread cookies and place them in one layer on a plate.

Caramel frosting recipe

This glaze is used to decorate the entire surface of baked goods, including gingerbread cookies. Various patterns are applied on top of it, thereby giving the treat a more tempting look.

One of the advantages of decoration is its long shelf life. If you do not have time to use all the product at once, then store it in the refrigerator for up to seven days.

Take: 150 ml of cream and water; 180 g granulated sugar; 5 g instant gelatin and 10 g starch.

First, prepare all the ingredients by measuring out the required quantities. There is no way to be distracted during the cooking process, because there is a risk of ruining the coating. So:

1. Soak gelatin in 50 ml of water.
2. Stir the starch thoroughly into the cream. Make sure that there are no lumps left in the mixture.
3. Heat the sugar in a dry frying pan until it turns a caramel color. It is important not to burn the crystals, otherwise an unpleasant odor will appear and the color will not be the one we are looking for.
4. Add 100 ml of hot water to the pan and boil the mixture until smooth.
5. While the syrup is still hot, pour in the cream and starch and stir. Next, add the swollen gelatin (watch the video).

The cookie icing is ready to use.

Recipe for colorful icing for cookies

By coloring the icing in different shades, you will get a decoration that can turn a plain cookie into a masterpiece. A characteristic feature of the coating is that it hardens well and does not crumble for a long time.

Ingredients: a dessert spoon each of milk and corn syrup; 1 cup powdered sugar; water-soluble dyes of the desired shade.

Corn syrup can be replaced with maple or invert syrup and mixed with milk. After:

1. Pour the mixture into the powdered sugar and stir until smooth. If the mixture is too thick, add a little syrup.
2. Divide the mixture into separate cups and add different colored dyes to each.

It is better to apply the coating to gingerbread cookies with a brush, so they will lie evenly and be smooth and shiny.

Chocolate bar cookie coating recipe

The method that I offer you for decorating cookies cannot be called budgetary. But what a spectacular one!

Buy a bar of good dark chocolate with at least 70% cocoa content, save sweet dessert chocolate for other occasions.

You will need only two components: 5 tbsp. spoons of whole milk and 100 g of dark chocolate.

Preparation is as follows:

1. Place the chocolate crushed into small pieces in a bowl.
2. Melt it in a water bath. 3 Pour in hot milk and stir until smooth.
3. Remove the mixture from the stove and cool to 45 degrees, then apply a thin layer to the ginger cookies.

Honey glaze on egg yolks

Christmas cookies are prepared with the addition of aromatic spices. Ginger, ground cloves, and cinnamon are present not only in the dough, but also in the decoration.

The honey coating goes perfectly with the fragrant substances listed above.

Take: a full spoon of honey; 0.1 kg each of sugar and powder; 30 ml water; 2 yolks.

Let's start cooking:

1. Beat the yolks until white foam forms.
2. Heat a mixture of honey, sugar and water in a saucepan. When all the grains have dissolved, remove the bowl from the heat and cool its contents to 70 degrees.
3. Pour the hot mixture into the foam of the yolks, add powdered sugar and rub thoroughly.
4. If you want to flavor the honey coating, now is the time to add them.
5. Beat the mixture with a mixer for half a minute and use as intended.

Marmalade glaze

The glaze for cookies is prepared on the basis of marmalade. It looks very original on the surface of baked goods if there are undissolved fragments left inside (as in the video).

You will need: ¼ pack of sl. oils; 0.2 kg marmalade; 80 g granulated sugar.

The fondant is made according to the following scheme:

1. Finely chop the marmalade and place in a bowl in a water bath.
2. After a few minutes, add sugar and butter.
3. Heat the mixture until the sugar crystals dissolve and remove the bowl from the stove.
4. Decorate the gingerbread cookies with the frosting once it has cooled.

Butter icing

The cream color of the fondant can be changed and dyes can be added. The mass prepared according to this recipe is quite thick.

It is used both for the base coat and for the manufacture of design elements.

Prepare the products from the list: 50 ml of cream; 4 large spoons sl. oils; vanilla and 1 cup white sugar.

Preparation:

1. Melt the butter and cook for 5 minutes with the granulated sugar until the mixture is creamy.
2. Cool the mixture and beat it with cream for five minutes.

Add vanilla and decorate cookies or other baked goods using a pastry brush.

My video recipe

Text: Yarmolik Ekaterina 12496

It’s unlikely that anyone will refuse sweet gifts for the holidays, especially New Year and Christmas: not only kids, but also adults love to receive delicious gifts. Relax.by offers to bake a winter treat for your family, friends or colleagues - homemade ginger cookies. Sprinkle it with colorful icing sugar. Your gift will create a New Year's mood, and the cookies will be remembered fondly all year long!

Reference:
The tradition of baking cookies before Christmas came to us from Europe. It appeared in Germany, where chefs baked German lebkuchen gingerbread cookies. By the 16th century, cookies were being baked throughout Europe. In Sweden they made them with ginger and black pepper, in Norway they liked the openwork waffles with the addition of citrus and cardamom, and the Germans, in addition to gingerbread, loved cookies with butter.

There are not many recipes for gingerbread cookies. We offer you one of the classic, and also a simple recipe, to which you can add any “winter” seasonings.

Gingerbread cookies with glaze

We will need (for about 18 pieces):

• butter - 70 grams;
• flour - 250 grams;
• egg - 1 piece;
• sugar (preferably brown) - 80 grams;
• cocoa - 1 tablespoon;
• fresh ginger, grated - 1 teaspoon;
• soda - half a spoon;
• ground cinnamon - 1 teaspoon;
• ground cloves - 1 teaspoon.

For decoration:

• egg white - 1 piece;
• powdered sugar - 250 grams;
• warm water - 3 tablespoons;
• lemon juice - 1 tablespoon;
• food colorings;
• beads.

Cut butter at room temperature into cubes. Add sugar and eggs to it and beat everything with a mixer for 2-3 minutes until the mass becomes homogeneous.

Then add flour, spices, cocoa, ginger and soda. Mix everything.

Wrap the dough in film and refrigerate for about half an hour.

When the time comes, divide the dough into two halves. Place one of them on baking paper, flatten it a little, and then cover with another sheet of baking paper. Roll out the dough. You should end up with an even layer of dough, the thickness of which is 5-7 millimeters.

Preheat the oven to 180 degrees. Place baking paper on a baking sheet.

Make the dough: cut out shapes from it and place them on a baking sheet.

Now you can put the future cookies in the oven, keep them for 10 minutes.

Advice: If the figures turn out to be thicker than 7 millimeters, hold the cookies for another 4 minutes.
Don't waste time. While the first batch of cookies is baking, start the second batch: do the same with it.
After the cookies are ready in the oven, let them cool and you can decorate.

For the glaze, combine all ingredients and beat them with a mixer for 10 minutes. You will get a glossy mass.

Advice: To check if the glaze is suitable, run a knife over it - it should leave a mark on the glaze for about 10 seconds. You can correct a mass that is too liquid using powdered sugar and a mixer, and a mass that is too dense can be diluted with a spoon of warm water.

Place the glaze in bowls and mix with food coloring. After this, fill the pastry bags with the mixture and start decorating the cookies.

Cover the gingerbread with icing completely from the edges, and only then fill in the middle: this will create an even layer. If suddenly it doesn’t work out, you can smooth it out using a toothpick. Decorate the cookies with edible beads and place in a cool place for 4 hours to allow the glaze to harden.

1. The dough should lie in the refrigerator.
After you have kneaded the dough, wrap it in cling film and put it in the refrigerator: this will harden the butter a little, so it will be easier to roll out the dough and cut out shapes from it.

2. Roll out the dough on baking paper.
In the recipe we used two sheets of baking paper and rolled out the dough this way. This is convenient because it makes it easier to roll out an even layer, and the dough will not accumulate excess flour. And the most important thing for the housewife is that she won’t have to struggle to wash a dirty countertop. But, of course, if you don’t have baking paper in the house, you can roll out the dough on the table.

3. Cocoa will add color to the cookies.

You probably saw delicate coffee-colored figures in the photo of cookies. But with basic recipes it doesn’t always turn out like this. To make beautiful cookies, the British pour in dark syrup, and the Americans add blue-black molasses! In our country, grandmothers tinted baked goods with burnt sugar (sugar burned in a frying pan). Our mothers use a simpler method: add cocoa. In this recipe, it is what will help the cookies gain color, like in the picture in the magazine.

4. Bake with your kids.

These are unforgettable emotions for you and for the child. Kids will love trying to cut out Christmas figures from gingerbread cookies and decorate them with icing and beads.

Chocolate ginger cookies

We will need:

• butter - 100 grams;
• black molasses - half a glass;
• flour - one and a half glasses;
• baking powder - half a teaspoon;
• ground ginger - 1 teaspoon;
• sugar - 1 teaspoon;
• cocoa - 1 teaspoon;
• cinnamon - 1 teaspoon;
• cloves - 1 teaspoon;
• black pepper, nutmeg and salt - a pinch each.

Preheat the oven to 190 degrees.

Start kneading the dough. Mix butter and molasses in a saucepan, place on the stove, and let the mixture boil. Don't forget to stir regularly.

Let the mixture cool.

In another bowl, mix flour, cinnamon, baking powder, cocoa, ginger, sugar, cloves, pepper, salt and nutmeg and add to the pan. Mix well.

Place the dough in the refrigerator for 10 minutes. Now make small balls of dough and place them on a baking sheet, flattening them slightly.

Bake cookies for 8 minutes until done.

Ginger-honey cookies with orange zest

We will need:

• honey - 6 tablespoons;
• ground ginger - 1 teaspoon;
• sugar - 6 tablespoons;
• vanillin - half a teaspoon;
• cinnamon - 1 teaspoon;
• flour - 2.5 cups;
• soda - half a spoon (teaspoon);
• butter - 200 grams;
• orange zest - 1 tablespoon.

Place sugar, honey, cinnamon, ginger and vanillin in a saucepan, stir and bring the mixture to a boil. Remove from heat.

Then put flour, butter, soda and zest there. Leave the dough for a while to cool. Now roll out a layer from the finished dough; its thickness should be 0.5 centimeters. Start cutting out shapes from it.

Line a baking tray with baking paper and grease with butter. Place cookies on it and place in the refrigerator for 20 minutes.

Then place the cookies in the oven preheated to 180 degrees. Bake for 10 minutes.

Sprinkle slightly cooled cookies with powdered sugar and cinnamon.

​Other articles​

​To obtain protein fondant, beat powdered sugar with egg whites in a water bath for 5-7 minutes, then remove from heat and continue whisking for another 7 minutes; take about a quarter cup of powdered sugar for 1 egg white. Coat the cookies with the finished glaze after it has cooled. This decor is also suitable for Easter cupcakes;​

Gingerbread cookies with glaze: recipe with photo of the finished treat

Vanilla – 1 pinch;

​starch - 1 teaspoon;​

​milk – 3 tbsp. spoons;​

Kneading ginger dough

​Icing for gingerbread cookies​

​lemon juice – 2 tbsp. spoons.​

​Ingredients:​

We form products

​freshly squeezed orange juice - a full glass;​

Baking process in the oven

​After the ginger treat is baked in the oven, it must be removed and placed on a plate. When all the products have completely cooled down, you can start decorating them. How and with what help this is done, we will tell you a little further.​

We present it to the table correctly

​Before baking gingerbread New Year's cookies, they should be shaped correctly. To do this, you need to remove the previously kneaded dough from the refrigerator and roll it out to a thickness of 5 millimeters. The resulting layer must be cut into figures (houses, Christmas trees, bunnies, people, etc.), using pastry knives. If you don’t have such a device, then you can take a regular glass or shot glass.​

Gingerbread cookies with glaze: recipe with egg

​So, in this article, we decided to present you with several detailed ways to prepare delicious homemade baked goods. In addition, we will tell you how and with what help you should decorate such products.​

​To make vanilla glaze, you need to mix a glass of powdered sugar with vanilla and 4 tbsp. boiling water Grind the mixture with a wooden spatula to a homogeneous paste;

• ​Cooking​
• Vanillin – 1 pinch.
• ​Cooking​
• ​Ingredients:​
• ​Cooking​
• ​lemon juice – 8 tbsp. spoons;​
• Powdered sugar - 4 large spoons.
• It is advisable to serve the finished delicacy to the festive table along with hot tea. Bon appetit!​
• How should you bake gingerbread cookies for the New Year? To do this, you need to take a baking sheet, grease it with lard or oil, and then carefully place all the cut out products on it. In this form, semi-finished products need to be sent to a preheated oven for 7-12 minutes. It should be noted: the thicker the products, the longer they should be baked. However, it is also not recommended to overdry the cookies. It should just brown slightly, become aromatic and very tasty.​

Making the dough

​Before making such a dessert, you need to decide what herbs and spices you want to add to it. Of course, you should definitely use ginger. As for other spices, it is recommended to choose them according to your desire and personal taste.​

​Dark sugar glaze for cookies (creamy) is prepared from sugar and 20% cream (you need to take a glass of each), 2 large spoons of cocoa powder and 20 g of butter. Grind all the ingredients thoroughly into one mass and cook in a small saucepan over very low heat until thickened.​

Product formation process

​Pour milk into the melted butter, add salt and powdered sugar. Stir until creamy. If it turns out too thick, add a little more milk or water; you can add powdered sugar to the liquid glaze. At the end, add a pinch of vanilla and mix everything again. Apply the finished glaze to the cookies using a brush or pastry syringe.​

How to bake correctly?

​Cooking​

Serve homemade dessert

Melt the butter in a small saucepan, add milk and dissolve the sugar. Let the mixture boil and keep it on the fire for 1 minute. Remove from heat, add half the powdered sugar and beat until cool. Then add vanilla, the remaining powder, beat everything again and apply to gingerbread or cookies. The finished glaze tastes very much like caramel.​

​granulated sugar - 1 tbsp.;​

What icing can be used to decorate cookies?

​So, mix the butter, powdered sugar, freshly squeezed lemon juice and thoroughly beat everything until fluffy.​

Making sugar icing

​powdered sugar – 500 g.​

• This glaze is made quite quickly. First you need to mix powdered sugar with freshly squeezed orange juice, and then put them on low heat and warm them slightly. As a result of these actions, you should get a bright orange, homogeneous glaze with a liquid consistency.​
• Any glaze can give baked goods an amazing taste and an incredibly beautiful appearance. This decoration is prepared quite quickly and easily. It should also be said that the glaze for ginger cookies can be different: chocolate, sugar, honey, mint, etc. We will present some methods of preparing the mentioned delicacies right now.​
• ​Now you know how to make Christmas gingerbread cookies. After they have been heat treated, they should be carefully removed from the baking sheet and placed on a common plate. After cooling the products in the cold air, you can safely begin decorating them. Ready-made cookies should be served on the New Year's table along with tea or another drink.​
• ​So, how to make gingerbread cookies with icing? The (classic) recipe for this delicacy requires the mandatory use of a flavorful additive such as vanillin. Thanks to it, your baked goods will turn out very tasty. By the way, the thinner you roll out the dough, the crispier the dessert will be.​
• ​Original decorations for baking​

Cooking method

​White sugar icing recipe​

White and dark chocolate icing for cookies

Mix powdered sugar with starch and vanillin. Bring the cream to a boil (you can replace it with milk) and pour it into the powder. Mix well and immediately cover the fresh buns - the cooled glaze thickens quickly.​

• ​Sugar glaze recipe for gingerbread cookies​
• ​water - 0.5 tbsp.​
• ​Orange glaze​
• ​Cooking​
• ​How to decorate gingerbread cookies? To do this you will need icing, as well as a pastry syringe and a brush.​

Fast cooking process

​Before decorating gingerbread cookies, you should prepare the icing properly. For this we need:​

Preparing orange glaze

There are many options for preparing this delicacy. The classic one was presented above. If you want to make a more satisfying dessert, we suggest using the method below. By the way, glaze for gingerbread cookies also has several recipes. We will describe them a little further.​

• ​So, to make ginger cookies for the New Year, you need to stock up on the following ingredients:​
• ​Icing for cookies in the form of chocolate leaves looks very elegant. To do this, grind a bar of regular dark chocolate, dissolve it with warm water and heat it in a water bath. Then they take leaves of fruit plants or berries, maybe from a rose bush, wash them, wipe them with a napkin, and cover them with melted chocolate. After the chocolate has hardened, the leaves are removed. The resulting decorations can be used to decorate cakes.​

Quick cooking method

​Ingredients:​

Decorate the dessert with multi-colored glaze

​Recipe for colored sugar icing for cookies​

​Ingredients:​

​Cooking​

​Ingredients:​

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Cookie icing

​Mix lemon syrup and powdered sugar in a saucepan, place on low heat and cook, stirring, until the glaze thickens evenly.​

​Using food coloring while preparing the above-mentioned delicacy, you can make a very beautiful New Year's dessert. If you cut out cookies in the shape of a Christmas tree, then you need to grease them with green icing and wait a while until the sweetness hardens. Next, the product must be decorated with “balls” using red, orange or yellow sugar syrup. Finally, all cookies should be placed in the refrigerator and then immediately presented to the table.​

​high fat milk - dessert spoon;​

• ​So, we need:​
• ​Fresh liquid honey of any kind - 4 large spoons;​
• ​Strawberries in chocolate look exquisite; they are dipped into it only halfway, the excess is allowed to drip off and laid out on foil to harden. It makes a great stand-alone sweet or an exquisite decoration for baked goods.​
• ​powdered sugar - 2 tbsp.;​
• ​Ingredients:​

​sugar – 1 tbsp.;​

​Pour water into a saucepan, dissolve sugar in it, boil and carefully remove the resulting foam. Then remove the dishes from the stove, cool the finished glaze and add any flavorings to taste - vanilla, rum, almonds. Now again thoroughly cool the mass to a warm state and proceed to glazing. Apply glaze to large gingerbread cookies or gingerbread cookies with a brush and place the baked goods on a wire rack so that excess syrup drips off and the rest hardens and turns into gingerbread glaze.​

​freshly squeezed orange juice – 1 tbsp.;​

​Caramel icing​

• ​Using this principle, you can decorate all baked gingerbread cookies of any shape. However, this process should be started only after the products have cooled completely after heat treatment. Otherwise, the glaze will spread, and the dessert will not turn out as beautiful as we would like.​
• ​powdered sugar - ½ cup;​

​sifted white flour - approximately 400 g;​

​fine granulated sugar - ½ cup;​

​And at any other time it will be no less useful to you. After all, how much more pleasant it is to drink tea not only with tasty, but also bright, cheerful cookies and gingerbread. They will brighten up gray everyday life and lift your spirits in inclement weather. So learning how to make cookie frosting is a must for every aspiring cook! And then use it to draw a variety of patterns on the surface of your favorite delicacies, giving vent to your imagination.​

​cream (fat content not less than 20%) – 0.5 tbsp.;​

• ​powdered sugar - 1 tbsp.;​
• ​water - 0.5 tbsp.​
• ​The cookies are already on the way, and the buns are asking to come out of the oven, but still something is missing. We need the final finishing touch. And if you are not just a cook, but also an artist at heart, our master class on “how to make sugar icing” will be very useful. And when under your hands the gingerbread cookies are covered with sweet sugar stains, and the Easter cakes are decorated with snow-white glossy “caps” of glaze, you will feel like a little bit of a wizard.​
• ​powdered sugar - 4 tbsp. spoons.​
• ​Ingredients:​

By the way, if ginger dessert is made for the winter holidays, then it can be additionally decorated with regular powdered sugar. This sweetness on the products will look like just fallen New Year's snow.​

​sea salt - a pinch;​

​non-rancid butter (you can use high-quality margarine) - about;​

​non-rancid butter - approximately 120 g;​

​The easiest way to make the icing is brown. To do this, you just need to melt the chocolate in a small amount of hot milk and, when it cools down a little, add a little butter.​

• ​butter – 1 tbsp. spoon;​
• ​milk - 2 teaspoons;​
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​Custard sugar glaze​

​Cooking​

​brown sugar - 0.5 tbsp.;​

​The glaze gives the baked goods a stunning and incredibly appetizing look. It cooks quite quickly, but even an ordinary cake will immediately turn into a festive and celebratory delicacy. Icing for cookies can be different: sugar, mint, honey, chocolate, etc.​

• ​fresh chicken eggs - 2 pcs.;​

​sifted white flour - 2 full glasses;​

​Mix everything together and coat the sweets with this thick mixture.​

​vanilla - 1 pinch.​

​sugar syrup - 2 teaspoons;​

​Dissolve the sugar in water and bring the syrup to a boil. We are waiting for large transparent bubbles to begin to appear on the surface (the temperature reaches 110 degrees). Remove the syrup from the heat and let cool slightly. Cover large gingerbread cookies with glaze using a brush. Small ones can be completely immersed in syrup, and then placed on a wire rack - the excess will drain off, and the gingerbread cookies will be covered with delicious translucent sugar stains.​

• ​Ingredients:​
• ​Squeeze the juice from the orange through a juicer, pour it into a saucepan and gradually add powdered sugar. Now mix the mass thoroughly, adding powder until the glaze reaches the desired, slightly runny consistency.​
• ​powdered sugar - 1 tbsp.;​
• ​Sugar icing for cookies​

​fine sand-sugar - about 180 g;​

​ginger (root) chopped (grated) - about 3 dessert spoons;​

​If you need white icing for gingerbread cookies, also called icing, you will have to put in a little more effort. First of all, separate the whites into a clean, dry bowl. Try not to get a drop of yolk into them, otherwise they won’t whip up as they should.​

​Cooking​

• ​almond extract – 0.25 teaspoon;​
• ​Sugar icing for gingerbread house​

​sugar – 1 tbsp.;​

​Colored icing for cookies​

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Icing

​butter – 2 tbsp. spoons;​

​Ingredients:​

​As a rule, decorating gingerbread cookies does not take much time. But before you begin this process, you should make the glaze correctly. To do this, melt the shortening in a small metal bowl and then gradually add the remaining ingredients (icing sugar, fresh milk and sea salt). Subsequently, all ingredients must be carefully mixed with a whisk until a creamy mass is formed. At the end, vanillin should be added to the resulting glaze to taste.

• ​high fat milk - 10 ml;​
• ​baking powder - dessert spoon;​

Add a few drops of lemon juice or grains of citric acid to them. Vanilla - to taste. Using a mixer or immersion blender, beat the egg whites until fluffy and light.​

​Heat the cream, add the butter and keep the saucepan on the fire until it melts. Then add powdered sugar and vanilla, beat with a mixer until smooth. This snow-white glaze is just perfect for Easter cakes!​

​food colorings.​

​Ingredients:​

• ​egg whites – 4 pcs.​
• This glaze is often used even by professional confectioners. When hardened, it perfectly retains any bright colors and becomes hard. Great for decorating cakes and cupcakes and frosting cookies.​
• ​milk – 3 tbsp. spoons;​
• ​milk - 1 teaspoon;​
• ​This is perhaps the fastest and easiest glaze, which is very popular among those with a sweet tooth. To prepare it we will need:

​corn starch - a large spoon;​

aromatic vanillin - a small spoon;

​Start adding fine crystalline sugar to them. After each serving, continue whisking until all the grains have dissolved. To make things go faster, it is better to prepare the icing from powdered sugar. It will be enough to simply mix it with egg whites and lemon juice to the desired consistency.​

​Everyone has their own childhood memories, their own bright flashes, which no, no, and helpful memory will offer. And now pictures of those days flash by when I was a happy child, rejoicing at a new toy or delicious pastries lovingly prepared by my mother or grandmother. Its taste cannot be forgotten even after years. How often do mothers of modern children delight their children with the taste of soft, sweet, melt-in-the-mouth homemade cookies? But this is not so difficult, and if you also prepare the filling or glaze for the cookies, decorate them with candied fruits, children’s admiration will know no bounds, and a mother who knows how to cook such delicacies will seem like a fairy fairy to the child.​

• ​Cooking​
• ​egg white – 2 pcs.;​

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​Ingredients:​

​vanilla - to taste.​

​powdered sugar - 0.5 tbsp.;​

• ​high fat milk - large spoon;​
• ​ground ginger - 1.5 dessert spoons;​

​ground cinnamon - a small spoon (use as desired);

Continue adding sugar or powder until the mass becomes similar in thickness to thick kefir.

​Today we will not discuss baking recipes, but will learn how to make icing for cookies, because good fondant can work wonders: it makes any baked goods beautiful, gives them the missing sweetness, keeps them fresh for a long time and masks all production flaws.​

This glaze is used by professional confectioners, however, preparing it at home is not difficult. Pour the milk into the powdered sugar and mix until it becomes a paste. Add syrup and almond extract. We put the glaze into jars, tinting each one with its own color. That's it, you can create. Feel like a real artist in the kitchen, feel free to take a brush and...​

• ​powdered sugar – 80 g.​
• ​Beat the egg whites with the sugar in a water bath for about 5 minutes. Then we will work with the whisk for the same amount of time, but without heating. Pour glaze over cooled baked goods. It dries quickly, becomes smooth and shiny.​
• ​powdered sugar - 1 tbsp.;​
• ​Cooking​

​salt - a pinch;​

​sand sugar - large spoon;​

Baking powder - 1.5 dessert spoons;

​fine sea salt - to taste;​

• ​Once this happens, the glaze is ready to cover the surface of the baked goods. It will spread over it and will be smooth and even. If you add more sugar, it will become so thick that it is suitable for drawing patterns.​
• ​How to make cookie icing​
• ​Sugar icing for gingerbread cookies​
• ​Cooking​
• ​How to make caramel sugar icing?​

​milk - 2 teaspoons;​

Melt the butter in a saucepan, pour in the milk and add the brown sugar. Let the mixture boil and boil for exactly one minute. Then remove the mixture from the heat and add a little powdered sugar. Beat well, cool, add vanilla and remaining powdered sugar. Beat again until the glaze is ready.

Butter – 1 teaspoon;

​white or dark chocolate - 2 bars;​

• ​chopped cinnamon - a couple of pinches (you don’t need to add).​
• crushed allspice - a couple of large pinches (use as desired);
• ​Not everyone likes icing made with fresh chicken whites. They can be encouraged to make the icing sugar differently. Take a saucepan and boil water in it.​
• ​Ingredients:​

​Beat the egg whites until stiff peaks form, then gradually add the powdered sugar. This glaze can be used to both glue parts of a gingerbread house and decorate it. To prevent the glaze from hardening too quickly, add a drop of lemon juice.​

​Ingredients:​

​food colorings;​

​Lemon glaze​

• ​vanilla - to taste.​
• ​non-rancid butter - dessert spoon;​
• ​Ginger cookies with glaze, the recipe for which we are considering, turns out to be more fluffy and satisfying than what was presented above. This is due to the fact that chicken eggs are used during the preparation of the dough.​
• Crushed cloves - 3 buds (use as desired).

​Reduce heat to low and add sugar.​

Let's immediately decide that there are a lot of types of glaze, we will look at the most common ones:

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Sugar icing for cookies

​powdered sugar - 0.5 tbsp.;​

​Powdered sugar icing for buns​

​powdered sugar - 1 tbsp.;​ sugar syrup - 2 teaspoons;

​This glaze has a characteristic lemon taste and gives the finished baked goods an unusual and piquant sourness.​

• ​Cooking​
• Vanillin is aromatic - use to taste.
• ​So, to knead the base, you need to soften the cooking oil at room temperature, add granulated sugar to it and beat thoroughly using a mixer. Next, add chicken eggs one at a time to the resulting mass and repeat the mixing procedure. Finally, a loose mixture consisting of sifted white flour, corn starch, grated ginger root, baking powder and cinnamon must be gradually added to the base. As a result of long and active mixing, you should get an elastic mass.​
• ​You should start preparing ginger New Year's cookies by kneading the dough. To do this, sift white flour into a metal bowl, and then add baking powder, vanillin, grated ginger root, sea salt, ground cinnamon, allspice and powdered clove buds. If the taste of the last three components does not suit you, then you don’t have to use them.​
• ​Stirring constantly, wait until it is completely dissolved, add lemon juice (or acid), and cook everything together over low heat until thickened. Usually the sugar glaze is ready in 5-7 minutes. It should slowly flow from the spoon, and the drop left on the saucer should spread slightly and solidify.​
• ​Basic sugar fudge is made from sugar and water, the ingredients are taken in a ratio of 1:0.75. Sugar is dissolved with hot water, stirred, the walls of the saucepan are cleaned of adhering sugar with a wet cloth and put on high heat. After the syrup boils, remove the foam, wipe the walls of the dish again, cover it with a lid and cook until it tastes like a soft ball. At the end of cooking, add 5 drops of liquid citric acid for every 100 g of sugar. You need to measure the acid accurately; if there is too much of it, the fudge will not whip well; if there is too little, it will crystallize.​

​milk - 1 teaspoon;​

​Ingredients:​

​brown sugar - 0.5 tbsp.;​

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Cookie Icing | Sugar icing recipe

​almond extract.​

Recipe 1

1. ​Ingredients:​
2. ​Now we’ll tell you how to prepare icing for cookies. So, first take the butter, put it in a bowl and heat it over low heat. Then gradually add the remaining ingredients: milk, powdered sugar, salt, and gently stir everything with a whisk until a creamy mass is obtained. Add vanilla to the prepared mixture to taste.

Recipe 2

1. ​Ginger cookies with chocolate icing are the most delicious and aromatic. To make sure of this, we suggest doing it yourself. To do this, slabs of white or dark delicacy (depending on what kind of icing you want) should be broken into small pieces and placed in a metal bowl. Next, you need to add high-fat milk, granulated sugar and butter to the chocolate. In this composition, the dishes must be placed in a water bath and heated slowly. Stirring the mixture regularly, you should get a thick, uniform glaze of brown or white color.​
2. ​Gingerbread cookies with glaze turn out delicious and beautiful, no matter what ingredients you use for the dough. But before you start baking and decorating such products, they should be formed correctly. To do this, the kneaded dough must be rolled out into a layer 5-8 centimeters thick, and then cut into any shapes. If you are making such a delicacy for the New Year's table, then it is better to prepare cookies in the form of Christmas trees, snowmen, men, houses, etc. If you decide to simply please your guests with a delicious dessert, then you can cut the products in the form of circles or squares.​
3. ​Having prepared the bulk part of the dough, you should start preparing the other. To do this, you need to soften the cooking fat at room temperature, and then add it to the flour and rub it thoroughly with your hands until you get fine crumbs. As for liquid honey and granulated sugar, they should be combined in a metal bowl and melted over low heat. The resulting syrup must also be added to wheat flour with butter.​
4. ​This sugar icing recipe can be used to create colorful coatings. Just add food coloring to the prepared and slightly cooled mass, or pour in the same amount of freshly squeezed beetroot, carrot, pomegranate or orange juice along with lemon juice. And feel free to start artistic painting on cookies. You can do it with your children - rest assured, they will not refuse this.​

​Basic sugar icing for cookies easily turns pink; to do this, add half a tablespoon of rum at the end of cooking;​