What to make icing for cookies from. Eggless Gingerbread Frosting
If you need to decorate gingerbread cookies in an original way, it is best to use glaze. This thin but dense shell can have a different composition - from a mixture of granulated sugar with food coloring to a combination of powdered sugar, eggs, chocolate, sour cream and other components. To make frosting correctly, you don't need to spend a lot of time or effort. There are many recipes, each of which has its own individual “zest”. Gingerbread cookies are coated with glaze using a brush, applying a certain pattern, or they are simply completely poured over the baked goods.
Icing for Christmas gingerbread
Ingredients:
- cream – 1 tbsp;
- sugar – 1 tbsp;
- vanilla sugar - to taste;
- butter – 1 teaspoon.
Preparation
To prepare this amazing and delicious glaze, pour granulated sugar into a saucepan, pour in heavy cream and place on low heat. Stirring constantly, cook the mixture for about 15 minutes, then add a small piece of butter and vanilla sugar to the thickened product. Now mix everything thoroughly, grind, heat until all ingredients are completely dissolved and remove from heat. Leave the glaze to cool at room temperature, then apply it to the finished gingerbread cookies with a brush.
White glaze recipe for gingerbread cookies
Ingredients:
- boiled water – 0.5 tbsp;
- sugar – 300 g.
Preparation
Let's look at another way to prepare glaze for gingerbread cookies. Dissolve the sugar in water, heat it over low heat until the crystals are completely dissolved, and then put it in the refrigerator to harden for about 30 minutes.
Colored glaze for gingerbread
Ingredients:
- powdered sugar – 200 g;
- vegetable or fruit juice - 4 tbsp. spoons;
- lemon juice – 1 tbsp. spoon.
Preparation
We choose any juice, depending on the desired color: carrot, beetroot, spinach or cherry and pour powdered sugar into it. Thoroughly grind the resulting mass, put it in the refrigerator and proceed to preparing baked goods.
Lemon glaze
Ingredients:
- powdered sugar – 200 g;
- lemon juice – 2 tbsp. spoons;
- boiled water – 2 tbsp. spoons.
Preparation
Add lemon juice and heated water to the powdered sugar. Mix everything thoroughly until the mixture becomes homogeneous and shiny. Apply the finished glaze to the gingerbread cookies using a brush, or simply pour the baked goods on top.
Sugar icing for gingerbread
Ingredients:
- sugar – 250 g;
- water – 125 ml.
Preparation
Let's consider another option on how to make icing for gingerbread cookies. Pour water into a saucepan, add granulated sugar, mix and place on low heat. Bring the mixture to a boil, skim off the carefully formed foam, remove from the stove and cool to about 80 degrees. Then add flavorings if desired.
We glaze large gingerbreads with a brush, and lower small gingerbreads in small portions into a pan with the sugar mixture, carefully stirring with a spoon so that they are completely covered with syrup.
After this, pour the gingerbread cookies onto a wire rack and dry at 50 degrees until a shiny crust appears, giving the products a beautiful 
appearance and keeping them from drying out.
Chocolate glaze recipe for gingerbread cookies
Ingredients:
- dark chocolate – 100 g;
- butter – 40 g;
- egg – 1 pc.
Preparation
So, grate the chocolate and then melt it in a water bath or in the microwave. Then we combine it with the butter, mix vigorously and add, one by one, the yolk, mashed until white, and then the white, whipped into a foam. Cool the finished glaze for 30 minutes in the refrigerator, and then apply to the gingerbread cookies.
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Icing
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.
Custard sugar glaze
Ingredients:
- sugar – 1 tbsp;
- egg whites – 4 pcs.
Preparation
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.
How to make caramel sugar icing?
Ingredients:
- powdered sugar – 1 tbsp;
- brown sugar – 0.5 tbsp;
- butter – 2 tbsp. spoons;
- milk – 3 tbsp. spoons;
- vanilla – 1 pinch.
Preparation
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.
Sugar glaze recipe for gingerbread cookies
Ingredients:
- sugar – 1 tbsp;
- water – 0.5 tbsp.
Preparation
Dissolve 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.
Sugar icing for gingerbread house
Ingredients:
- egg white – 2 pcs.;
- powdered sugar – 80 g.
Preparation
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.
Icing for buns from powdered sugar
Ingredients:
- powdered sugar – 100 g;
- starch – 1 teaspoon;
- cream (fat content 10%) – 4 tbsp. spoons;
- vanillin – 1 pinch.
Preparation
Mix powdered sugar with starch and vanilla. 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.
Recipe for colored sugar icing for cookies
Ingredients:
- powdered sugar – 1 tbsp;
- milk – 2 teaspoons;
- sugar syrup – 2 teaspoons;
- almond extract – 0.25 teaspoon;
- food dyes.
Preparation
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...
Sugar icing for gingerbread cookies
Ingredients:
- powdered sugar – 0.5 tbsp;
- milk – 1 teaspoon;
- butter – 1 teaspoon;
- vanilla – 1 pinch;
- salt – 1 pinch.
Preparation
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.
White Sugar Icing Recipe
Ingredients:
- powdered sugar – 2 tbsp;
- cream (fat content not less than 20%) – 0.5 tbsp.;
- butter – 1 tbsp. spoon;
- vanilla – 1 pinch.
Preparation
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!
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Gingerbread
Fragrant gingerbread cookies are a seasonal delicacy. Dense and quite heavy dough goes well with a cup of delicious tea or hot chocolate, but not with refreshing summer lemonade. However, what prevents us from preparing our favorite delicacies whenever we want? That's why we decided to devote today's article to how to bake gingerbread.
Classic gingerbread recipe
Ingredients:
- butter - 125 g;
- brown sugar - 100 g;
- sugar syrup - 125 ml;
- egg - 1 pc.;
- flour - 375 g;
- soda - 1 teaspoon;
- ground ginger - 2 teaspoons;
- ground cloves - 1/2 teaspoon;
- powdered sugar - 230 g;
- lemon juice - 1 teaspoon;
- egg white - 1 pc.
Preparation
Preheat the oven to 180 degrees. Cover baking trays with parchment paper.
Using a mixer, beat soft butter, sugar and syrup until creamy. Add the egg to the buttercream and beat thoroughly again.
Sift the flour and mix with soda and ground spices. Without ceasing to beat the butter-egg mixture, add the dry ingredients to it. As soon as the dough becomes dense enough, we switch to manual work, kneading the dough on a surface dusted with flour.
Roll out the dough to a thickness of about 3 mm. Cut gingerbread cookies from the dough using a knife or mold and place on the prepared baking sheet. Cook homemade gingerbread for 10-12 minutes, and then leave to cool. Beat the egg white with sugar and lemon juice until a thick, glossy glaze forms. Decorate the cooled delicacy with it and serve.
Gingerbread recipe with icing
Ingredients:
- syrup - 80 ml;
- brown sugar - 55 g;
- butter - 30 g;
- flour - 190 g;
- self-raising flour - 2 tbsp. spoons;
- soda - 1/4 teaspoon;
- ground ginger - 2 teaspoons;
- spice mixture (cloves, cinnamon, anise) - 1 teaspoon;
- egg yolk - 1 pc.;
- powdered sugar - 150 g;
- vanilla extract - 1/2 teaspoon;
- butter - 1 teaspoon;
- milk - 1 1/2 tbsp. spoons.
Preparation
Preheat the oven to 160 degrees. We cover the baking sheets with baking paper. Place the syrup, sugar and butter in a small saucepan and heat, stirring, until the butter has melted and the sugar has dissolved. Remove the mixture from the heat and leave to cool. Add the egg yolk to the butter and beat everything together.
Sift flour with soda and spices. Constantly stirring the butter-egg mixture, we begin to pour the dry ingredients into the bowl. Knead the dough with your hands and roll it out to a thickness of 2-3 cm. Bake the gingerbreads for 12-15 minutes, leave to cool for another half hour.
Prepare glaze from leftover butter, vanilla, milk and sugar. Place all the ingredients in a water bath, let it simmer for 5 minutes, and then pour the glaze over the gingerbread cookies.
Gingerbread recipe
Ingredients:
- milk - 225 ml;
- honey - 225 ml;
- soda - 1 teaspoon;
- butter - 125 g;
- sugar - 100 g;
- eggs - 2 pcs.;
- dried figs - 125 g;
- self-raising flour - 250 g;
- cinnamon - 1/2 teaspoon;
- ground ginger - 2 teaspoons;
- lemon - 1 pc.;
- powdered sugar - 200 g.
Preparation
Preheat the oven to 180 degrees. Grease a 9x25 cm pan with butter. Heat the milk together with soda and honey, after which 
leave to cool. Beat butter with sugar. Add 1 egg at a time to the finished air mass until completely mixed. We also send chopped figs, cinnamon and ground ginger here.
Sift the flour and add soda to it. Combine flour with butter and add milk-honey mixture. Pour the resulting gingerbread dough into the mold and place in the oven for 50 minutes. Let the gingerbread cool.
From powdered sugar, lemon zest and juice, prepare a glaze, which we pour over the loaf.
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Gingerbread recipe with photos, how to cook on Webspoon.ru
Gingerbread
My passion for gingerbread, as well as for cakes, does not wane and I continue my research in the field of gingerbread dough. I’ve been making gingerbread for a long time and a lot, it’s one of my family’s favorite treats. Based on my own experience, I have a firm belief that the best dough for gingerbread is choux, when part of the flour is dipped into a hot mixture of butter, honey and sugar, and the rest is added after cooling. It is also important to let the dough rest in the cold for at least 4 hours, or preferably a day, but if the dough lies for two days, it will not get any worse.
I love giving gingerbread cookies. The popular opinion about gingerbread as a New Year's delicacy does not meet with my sympathy or understanding. Gingerbread cookies are good for any holiday and it’s up to you how they will look. Even gingerbread cookies simply cut out with a cookie cutter and not filled with glaze will evoke more sympathy among many than a cake. I baked these gingerbread cookies in the shape of a heart for St. Valentine's Day. Valentina. This was my first time decorating gingerbread cookies, so don’t judge too harshly.
Preparing the Gingerbread recipe:
Step 1How to make powdered sugar if you don't have a coffee grinder
If you are using ground spices, combine them in one bowl and mix. If whole, grind in a coffee grinder and sift to remove large particles.
Place sugar, butter and honey in a bowl and add a little salt.
Heat in a steam bath until the oil dissolves, add spices and stir
Add 1.5 cups of flour and soda, stir and leave the mixture to cool to room temperature.
Add eggs to the cooled mixture, mix, add the rest of the flour, make a stiff dough.
Wrap the dough in film and leave in the refrigerator overnight. This dough can be kept in the cold for several days without compromising the quality of the product.
The next day, roll out the dough and cut it according to the pattern you need. I used a large heart template that I made myself.
Place the products on baking paper and bake at 170-180 degrees for 10 minutes.
Step 10
Gingerbread cookies are ready. Immediately remove them from the paper and leave to cool.
Step 11
For the glaze you will need egg white, powdered sugar and lemon juice. As practice shows, lemon juice can be replaced with dry white wine.
How to squeeze juice from a lemon
Step 12
There is no need to beat the egg white, just mash it with a fork or use a blender. You can color the icing as desired, I use red and purple.
Step 13
When the gingerbread cookies have cooled, you can coat them with glaze. Leave the coated gingerbreads to dry overnight. Once the glaze is dry, you can paint on it.
Step 14
I paint gingerbread cookies covered with white glaze lilac using a thin nozzle.
Step 15
To paint gingerbread cookies, apply the outline of the flower with a pastry tip.
Step 17
This is the drawing that came out.
Step 18
You can also decorate gingerbread cookies with mastic details. To do this, we use molds for chocolate and mastic. We form the necessary details. These could be bows, flowers, or other items.
Step 19
We glue the mastic parts onto a drop of glaze. Here's a gingerbread for culinary lovers.
Step 20
When all the gingerbread cookies are decorated, do not forget to decorate the edges of the gingerbread cookies and leave them to dry. These gingerbread cookies can be made for any holiday and given to friends and loved ones.
webspoon.ru
water - 125ml (1/2 cup)
Prepare sugar glaze for gingerbread:
Boil sugar and water until the temperature of the syrup reaches 108-111°C, skim off the foam, cool to 80° and add flavorings.
Large gingerbreads and the surface of the gingerbread should be glazed with a brush, and small gingerbreads should be lowered in small portions into a pan, into which syrup should be poured in the amount of 80-100 g per 1 kg of gingerbread. Then, using a wide wooden spoon, carefully stir the gingerbreads until they are coated with syrup.
After this, pour the gingerbread onto a wire rack or baking sheet, separate the sticky products and dry at 50-60° until a shiny crust with a white coating forms, which gives the products a beautiful appearance and protects them from drying out. Overcooked thick syrup gives the products an unattractive matte color, while undercooked syrup drips off the gingerbread cookies and does not crystallize.
Other types of confectionery products are also glazed.
source
It is the most delicious ingredient. Every housewife wants her culinary creations to always be to the taste of those for whom she tries so hard. After all, it’s no secret that in itself gingerbread or Gingerbread Cookie, is like a base or, as one might say, a starting point for further creativity.
From our article about icing for cookies and gingerbread at home, you will learn how to choose the right ingredients so that your glaze it was really white as snow, had the right consistency, and was so tasty that everyone who tried it said only good words and came to visit you for a new portion gingerbread cookies or gingerbread.
First we need two large chicken eggs. According to our observations, it was noticed that the whitest glaze is obtained from large white eggs, but this observation does not always work and it happens that snow-white glaze is obtained from any eggs. So feel free to experiment and write to us about your observations on this matter.
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To prepare the glaze at home, we will need: 2 large eggs, 300 grams of powdered sugar, a powerful mixer, patience and a good mood 1. Separate the whites from the yolks. We hope that this article is read by trained housewives and you will not have any special problems with this point.
2. Beat the whites until foam rises
3. Gradually add powdered sugar. We noticed that in order to receive snow-white glaze Raspak powdered sugar works well, but this is far from a hard and fast rule, just our observations.
For two proteins we need 300 grams of powdered sugar. There is a little secret here if icing for cookies and gingerbread is needed as a mold filler, it should turn out a little liquid, but just a little, because... Too liquid glaze will take a very long time to dry, but we don’t want that. For getting pouring glaze, we need to beat at low speeds, gradually adding powdered sugar.
So that you can draw patterns with the glaze and so that it does not spread, then icing for cookies and gingerbread should become quite thick. To get a thick glaze you will need to beat at the highest possible speed, in some cases adding extra powdered sugar per egg white helps.
But in most cases you won’t have to do this, whipping at high speeds, your icing for gingerbread and cookies It will be very thick and you can easily decorate your gingerbread masterpieces.
Sugar icing: recipe in all variations
“The finishing touch... the brushstroke... the artist... the canvas...” Yes, painting, like poetry, is beautiful. And if the painter never knows what exactly the final touch of his painting will be, then the pastry artist always imagines what exactly he will create. And in his “art”, very often the final touch is the icing that covers cakes, cookies, cupcakes, pastries and gingerbreads.
And this is where we, culinary artists, are the right place to unleash our full creative power. After all, glaze can be very, very different. Of course, all of it is made on the basis of sugar or powdered sugar, but egg white or starch, milk or cream, sour cream or butter, cocoa or coffee, vanilla or fruit juice are added to it. And the glaze can be made white, colored or transparent, sour or sweet, shiny or matte. And all baked goods with icing turn out not only especially tasty, but also especially elegant. And that’s why people have come up with a lot of different recipes for icing sugar. Here are just a few of them.
Vanilla frosting
The recipe for the most traditional version of sugar icing, not counting its “royal” execution. Suitable for absolutely any baking and even Easter cakes.
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Gingerbread: recipe. Gingerbread Frosting | MirFB
Today we propose to find out what gingerbread is. The recipe for this baking has been very popular in Western countries for a long time. In Russia, such sweets are also becoming more and more popular every year.
What is gingerbread?
In Europe and the United States, these baked goods can be found in almost every home at Christmas. In this regard, gingerbread is also often called Christmas gingerbread here. These pastries are also prepared for other holidays. The popularity of such gingerbread cookies, in addition to the original taste, is explained by the fact that their integral part is the bright painting with glaze. So, on the eve of Christmas, confectioners decorate ginger sweets with images of fir trees, bells, men, mistletoe wreaths, Santa Claus, a gingerbread house, etc. However, one should not assume that these sweets are prepared only on holidays. Not at all! After all, gingerbread can be a great addition to any tea party. Creating these culinary products is a truly creative process, so you can make them with your children. As for the recipes for making this pastry, there are quite a few of them. The main ingredients of the dough are usually honey, dark molasses, eggs and spices. So, today we suggest you learn how to make gingerbread in several ways.
Classic recipe
If you want to surprise your household or guests with very tasty, original and bright pastries, then try making gingerbread. Despite the fact that this is a rather lengthy and labor-intensive task, the process itself is creative and literally addictive.
Required Ingredients
So, if you decide to try, then you should make sure that you have the following products on hand: liquid honey - a third of a glass, one teaspoon each of cinnamon, cocoa, cloves, salt and soda, ground ginger - a pinch, butter - 120 grams , two eggs, a glass of sugar and three glasses of flour. We will need the listed ingredients for the dough. We will make the glaze for gingerbread from powdered sugar (170-200 grams), one egg white, potato starch (a teaspoon) and a few drops of vinegar or lemon juice.
Preparing the dough
Mix honey with ginger, cloves, cinnamon, cocoa and salt in a small saucepan or saucepan. Place on the fire and, stirring constantly, bring to a boil. Remove the saucepan from the stove and add butter to it. Mix the contents thoroughly and leave to cool. Then beat the eggs with sugar and mix with the prepared honey mixture with seasonings. Add soda, then sifted flour and knead the dough. We put it in the refrigerator for a day.
As you can see, the process of making dough for our baking is not long. It stretches over time due to the need to settle it in the refrigerator. Therefore, you should start making gingerbread a few days before the expected holiday, since after baking and decorating, you will need to keep the sweets for another couple of days to soften.
So, after the dough has been left in the refrigerator for the required time, we take it out and roll it out into a layer with a thickness of three to five millimeters. Using metal or silicone molds we form our future gingerbread cookies. Carefully transfer them to a baking sheet covered with baking paper and bake in the oven at 180 degrees. Gingerbread, the recipe for which we offer, takes about seven to ten minutes to bake. Remove the sweets from the oven. Now all that remains is to cool them and decorate them.
Preparing the glaze
First, sift the powdered sugar thoroughly. Do this several times to eliminate even small lumps. Beat the egg white and gradually add powder, starch and lemon juice or vinegar to it. If you plan to decorate your sweets with colorful icing, then at this stage you should also add food coloring. Beat the mass thoroughly again, and then transfer it to a tight small bag. Carefully cut off a corner from it and begin to paint our pastries.
Continue cooking
Please note that the recipe for gingerbread with icing is not limited to the above procedures. So, after you decorate the baked goods, they should be placed in a closed glass or tin container for two to three days. You also need to put a slice of lemon or orange there, which should be renewed every 8-10 hours. This will make the baked goods softer and more flavorful. It is not recommended to try fresh sweets, as they are very hard and you may be disappointed with their taste.
Honey-gingerbread: recipe without eggs
This option for preparing this pastry is especially practiced by vegetarians. However, gingerbread cookies, the composition of which does not include eggs, are absolutely in no way inferior to their counterparts prepared according to traditional recipes.
Products
If you decide to make wonderful bright and tasty gingerbread according to this recipe, then you will need ingredients from the following list: butter - 120 grams, liquid honey - 180 grams, flour - 690 grams, sugar - 300 grams, sour cream - 150 grams, ground cloves (5 grams), ginger (10 grams) and cinnamon (5 grams), soda - 6 grams, a pinch of salt. The nutritional value of baked goods for every 100 grams is 6.8 grams of protein, 10.4 grams of fat, 70.3 grams of carbohydrates. The energy value of gingerbread is estimated at 400 kilocalories. In total, from the specified amount of ingredients you should get about 1.3 kilograms of finished baked goods.
Instructions
Pour honey into a bowl and add spices. Place it in a water bath and, stirring, heat until the mixture is covered with a film. This takes about ten minutes. Remove the honey from the bath and cool. In a separate bowl, grind sour cream with sugar, add butter and mix well. Then pour in the cooled honey with spices. Mix well. After this, add soda and salt. Mix again. Add 625 grams of sifted flour. We will need the remaining flour later to sprinkle the surface of the table on which you will roll out the dough. However, you can add all the prepared flour to the dough. But in this case, the gingerbread cookies will be too dense. Rather, they will even look more like cookies. In a word, here you can experiment a little and make baked goods to your taste. So, knead the dough, roll it into a ball, then wrap it in cling film and put it in the refrigerator for at least 12 hours, and preferably for a day. This will help make it elastic and pliable.
Before baking, remove the dough from the refrigerator, knead it slightly with your hands and roll it into a thin layer. Carefully cut out figures on it and place them on a baking sheet with baking paper. We send our future honey-gingerbread cookies to an oven preheated to 190 degrees. Depending on the density and thickness, they will bake from 10 to 13 minutes. Be sure to ensure that your culinary products do not burn. When the baked goods turn golden, remove them from the oven. You should not immediately remove the gingerbread cookies from the baking sheet, as they may crumble. Let them cool slightly.
Decoration with glaze
When your gingerbread cookies are cool enough, you can start decorating them. To do this, prepare the glaze, as in the previous recipe. If desired, add coloring and decorate the baked goods. Then we leave the finished culinary products for several days in a container with citrus slices.
Gingerbread: recipe from Yulia Vysotskaya
As you know, Yulia Vysotskaya has a lot of options for preparing a wide variety of dishes in her arsenal. Gingerbread cookies were no exception. We invite you to find out how the famous TV presenter prepares these sweets.
So, for this recipe we will need the following products: flour - 250 grams, 100 grams of brown sugar, butter and 10% cream, 50 milliliters of maple syrup, small ginger root, egg, one teaspoon each of baking powder and cinnamon , three cloves and half a teaspoon of dry ground ginger. If you don't have maple syrup, liquid honey will work just fine.
Let's move on to cooking
Grind cinnamon and cloves into powder in a mortar. Add dry ginger and stir. Peel the ginger root and grate it on a fine grater. Take a small saucepan and add maple syrup (or honey), spices, grated ginger, and cream. Mix and put on fire. Stir and bring the mixture to a boil, then remove the pan from the stove.
Grind the pre-softened butter with sugar. Then add the egg without ceasing to beat. After a couple of minutes, add half the flour and beat again. Pour the cream and spices into the mixture, add the rest of the flour, as well as baking powder. Knead the dough for a few more minutes, then wrap it in cellophane and cool in the refrigerator for two to three hours. During this time, it will acquire elasticity, which will facilitate the rolling process.
If your dough turns out watery, you should add a little more flour. Before baking, sprinkle flour on your work surface. Lay out the dough and roll it out into a layer 2-3 millimeters thick. Using cutters we cut out our gingerbread cookies. Place baking paper on a baking sheet, grease it with oil and transfer the future sweets. Bake for 10-15 minutes in an oven preheated to 190 degrees.
Making gingerbread is almost finished. All that remains is to decorate them. In her recipe, Yulia Vysotskaya recommends covering the finished baked goods with powdered sugar or chocolate glaze. But you, of course, can give free rein to your imagination and decorate the resulting sweets as you wish. You can also follow the path of decorating classic gingerbread cookies by covering them with protein glaze. We gave the recipe for its preparation in the first recipe. By the way, this pastry is very tasty in itself, and if you do not want to waste time and effort on the decorating process, then you can serve it on the table in its usual form.
Of course, these three options are not limited to the methods of preparing gingerbread. Plus, you can always experiment with your favorite ingredients and, in the end, create the recipe for your ideal baked goods.
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Can I use seasoning instead of fresh ginger for gingerbread?
MargaritaFilatova
Yes! Interested in ginger dough?
Gingerbread
Ingredients:
- Flour - 1 heaped glass
- butter - 100 g
- sugar - 1/2 tbsp.
- egg - 1 pc.
- baking powder - 1.5 tsp.
- cocoa -1 tsp.
- ground ginger - 1 tsp.
- ground cinnamon - 1/2 tsp.
- salt - a pinch
For the glaze:
- egg white - 1 pc.
- powdered sugar - 1/2 cup
- lemon juice - 1 tbsp. l.
Preparation
Sift flour, baking powder, cocoa, ginger, cinnamon through a sieve.
Add the butter crushed with a knife into crumbs.
Add sugar, add egg, quickly knead the dough. Roll into a ball, wrap in cling film, and place in the refrigerator for 1.5-2 hours.
Roll out the chilled dough on a floured table into a layer 7-8 mm thick. Apply paper stencils (or use shaped cutters) and cut out the gingerbread cookies.
Place the gingerbread cookies on a floured baking sheet. Bake for 15-20 minutes at 180°C.
Beat the cooled egg whites with a mixer into a stable foam. Continuing to beat, add powdered sugar and lemon juice in small portions. Beat for another 15-20 seconds.
If desired, you can add food coloring to the glaze.
Decorate the gingerbread cookies with glaze and let the glaze dry.
Any gingerbread is flavored with herbs or ground spices. This is an important part of cooking.
DRY PERFUME - Russian confectionery designation for a set of spices used in confectionery production, especially in gingerbread.
Dry perfumes include (according to Pokhlebkin): cinnamon, black pepper, allspice, star anise, cloves, anise, ginger, coriander, lemon and orange zest, calamus, nutmeg, nutmeg, vanilla.
Typical of a good gingerbread dough is a whole mixture of spices: cloves, cinnamon, ginger, anise, coriander, cardamom, nutmeg, a little black pepper, cayenne and salt - all crushed into powder.
Grinded bitter almonds, lemon and orange zest are also added.
Dry perfumes (flavoring and aromatic additives) are added at the dough kneading stage so that they properly saturate the gingerbread dough with their odors.
You can use the compositions suggested below or come up with your own signature - the main thing is that the prepared spices are pleasant to you in the finished and mixed form.
If any component seems out of place or you simply don’t like its smell, change it at your discretion.
- 35% coriander,
- 30% cinnamon,
- 10% cardamom,
- 10% nutmeg,
- 5% cloves,
- 5% star anise,
- 5% allspice
Typically, 1-2 tsp is added per 1 kg of gingerbread dough. mixture, be sure to grind it into the finest dust.
(how much of this mixture to put into the dough is decided according to your own taste, i.e. for the first time we just add a little, smell and taste the dough, during the next preparations we add according to our experience)
- as additional elements, you can add grated lemon zest, orange zest, fried and then grated nuts (for example, walnuts), and a little vanilla to the gingerbread dough.
All components must be thoroughly ground into dust and kneaded into the dough when it is still quite liquid.
Good results are achieved by adding 1-2 tbsp. spoons of good cognac or rum per 1 kg of flour. Or, according to taste, part of the water can be replaced with good fortified wine (sherry, port, muscat, tokay, various dessert wines).
There are a lot of compositions of dry gingerbread perfumes - gingerbread masters have always kept them a great secret.
https://otvet.mail.ru/question/184634543
Vision
undoubtedly
It was previously raw and fresh and has not been seen in our cities
and bakeries
only powder or dry root
Text: Yarmolik Ekaterina 12495
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!
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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
- 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.
- egg white - 1 piece;
- powdered sugar - 250 grams;
- warm water - 3 tablespoons;
- lemon juice - 1 tablespoon;
- food colorings;
- beads.
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.
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
- 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.
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.
The tradition of baking ginger cookies on the eve of the New Year and Christmas came to us from Europe. Fragrant pastries, decorated with patterns of multi-colored glaze, put you in a festive mood, bringing a festive atmosphere and the atmosphere of a fairy tale. In this recipe I will tell you how to bake ginger cookies and decorate them with sugar icing. I won’t bore you and will get straight to the point.
To make gingerbread cookies with icing, we will take:
- Chicken egg - 2 pcs.
- Flour - 2.5 cups
- Starch - 0.5 cups (potato or corn - there is no difference)
- Butter - 0.5 packs (100 g)
- Natural honey - 3 tbsp. spoons
- Sugar - 0.5 cups (it is better to use brown for the aroma and expressive color of the cookies)
- Baking powder for dough - 1 teaspoon
- Aromatic spices: ginger, cinnamon, ground nutmeg - 1 teaspoon each
- Cocoa powder - 1 teaspoon
- Natural saffron - a few threads
- Cloves - 5 buds
- Salt - 1 pinch
- For the glaze: Powdered sugar - 1 cup
- Lemon juice - 2 teaspoons
- Water - 1 tbsp. spoon
- Food coloring if you want to make a specific color of frosting
- Baking paper
- Cooking envelope (you can use a regular food bag)
How to make gingerbread cookies with frosting
- First, a little preparatory steps. Clove buds must be crushed with saffron threads in a mortar or using a coffee grinder. Cut the butter at room temperature into small pieces and turn it into a paste using a blender. Starting with the next step, everything must be done quickly enough, since the dough will melt, and after kneading we will send it to the refrigerator.
- Now in the cup where we will knead the dough, sift the dry ingredients: flour, starch (by the way, this secret ingredient is needed so that our ginger cookies do not dry out quickly and remain soft inside for a long time), a pinch of salt, baking powder, ginger, cinnamon, nutmeg , cocoa, cloves and saffron. Mix thoroughly with a dry silicone or wooden spatula, add the butter, which we turned into a paste.
- Next, add eggs, sugar, honey, and knead the dough. It turns out quite viscous, but comes away from the cup well. The color, as you can see, is rich, closer to brown.
- Now roll the dough into a ball with your hands, then divide it in half. We roll out each half of our gingerbread cookie dough into a layer approximately 1-1.5 cm thick using a rolling pin and place it in a plastic bag. Place the finished layers in the freezer for 15-20 minutes (temperature -16.-18°C). It should set and be firm (but pliable, it won’t freeze) so that you can cut out the shapes of our New Year’s cookies.
- We take one layer of dough out of the refrigerator, roll it out to half a centimeter thick or a little less (the cookies will rise) and begin the creative process. Using figures, we cut out beautiful cookies from the dough. After marking the dough, there are 2 options: you can remove the figures from the dough, or you can, on the contrary, remove the excess dough that is around the figures, and transfer the cookies to a sheet that we covered with baking paper. Knead the rest of the dough thoroughly with your hands, roll it into a ball again, roll it into a layer as in step 4 and put it in the freezer. In the meantime, take out the second layer and continue cutting out the figures. Repeat until we have used all the dough.
- I have both metal and plastic molds for cutting dough figures. In my opinion, both options are good, although some cooks prefer only metal ones. I don’t have such prejudices and therefore I used different shapes for more figures: Christmas trees, hedgehogs, squirrels, bears, hearts, stars, etc. Everything went into use!
- Preheat the oven to 180°C (upper and lower heat) and place our ginger cookies in the oven for 8-10 minutes. It bakes almost instantly. I got 2 or so sheets of cookies from the entire amount of dough.
- And now our ginger cookies are ready. Let cool for 5-7 minutes and remove from the paper, carefully transferring the cookies to cool. Not at each other, but certainly next to each other. In principle, if you don’t plan to decorate with icing, you can stop there. Cookies can be stored in a box for 1.5-2 weeks. It retains its properties perfectly. If you decide to continue and make the icing, read on 😉
- To obtain a smooth, shiny glaze, we mix powdered sugar, lemon juice (3 teaspoons) and 1 tablespoon of water in a cup. At first it may seem that there is not enough liquid for such an amount of powder, but this is an excellent combination obtained experimentally. Lemon juice adds a pleasant acidity and shine. It is better to mix the glaze using a silicone or wooden spatula. At the end, add dye according to the instructions.
- Now we transfer the glaze for our gingerbread cookies into a cooking bag. I use a regular grocery bag. I make a rounded cut on the top, and after filling the bag with icing, at the tip, from where the icing will be squeezed out, I use scissors to make a 1.5-2 mm cut
- Now we begin the creative process of coating each gingerbread cookie with icing sugar. Here a real world opens up for flights of fancy. Decide for yourself how to paint cookies. You can involve children and the whole family in this process. It will turn out both quickly and varied. I got it like this:
And now our gingerbread cookies with sugar icing are ready!
The aroma of spices, ginger, cloves, cinnamon and nutmeg, which filled your home when preparing these cookies, will help create a festive atmosphere and feel the approach of something unusual, almost fabulous!
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.
Ginger cookies are a classic treat that is traditionally prepared for Christmas and New Year. This is not only a delicious and aromatic dessert, but also a table decoration, as well as a popular gift for children and adults. It can be prepared in advance, as the cookies have a shelf life of 1-2 weeks. Knowing a few nuances of preparation, you can have a win-win version of a fragrant and bright dessert in your arsenal.
Classic ginger cookie recipe
Making ginger cookies is quick and easy. It takes more time to decorate it. These are multi-colored glaze patterns complemented by sprinkles. Thanks to ginger, the dessert acquires a spicy aroma, creates a festive atmosphere and improves the mood, especially for children.
Gingerbread cookies with glaze according to the classic recipe are prepared from the available ingredients:
- 100 g natural butter;
- 2 cups of flour;
- 1 egg;
- half a glass of sugar;
- 2 tsp. baking powder;
- a good pinch of cinnamon;
- 3 tsp. grated ginger.
At the first stage, prepare the flour mixture. For it, flour is mixed with baking powder, cinnamon and ginger. At the second stage, the dough base is prepared. For the day, knead the butter well with a fork. For convenience, it is kept for 1-2 hours at room temperature. Add beaten egg and sugar to the butter. Whip everything with a whisk until fluffy. Next, the flour mixture is gradually added to the base.
After combining all the ingredients, the dough is left in the refrigerator so that it sets and is easier to work with. The dough is first divided into several parts. Next, take the dough out of the refrigerator one piece at a time and roll it out with a rolling pin. The thickness of the layer is no more than 0.5 cm.
The shape of gingerbread cookies can be so different
Then creativity begins. Using molds or improvised means, cut out figures from the dough. These are Christmas trees, stars, snowflakes, people. The smaller they are, the more interesting and festive the cookies will be. You need to work quickly with the dough, as the butter softens and the base can stick and break. If you add additional flour to the dough, the resulting cookies will not be crispy and melt in your mouth.
To bake crispy shaped cookies, the baking sheet is not greased with oil, but covered with baking paper and lightly sprinkled with flour. Place the figures on it and bake for 15 minutes.
After waiting for it to cool, you can start decorating. Frosting is always used as a New Year's decoration.
Perfect Glaze Recipes
To decorate the dessert in an original way, you can use white and colored icing for gingerbread cookies. Options for its preparation come down to the use or non-use of egg white.
The icing can be of different colors to realize any confectionery ideas.
Recipe 1: A simple, effortless decoration made from powdered sugar, egg white, lemon juice, warm water. Add any food coloring if desired. The proportions are as follows: for 1 egg white, 1 glass of powdered sugar, 1 tbsp. l. citrus juice (orange, lemon), 2 tbsp. l. water. Combine everything and beat with a mixer until thick. If the glaze seems runny, add more powder. The thicker and more elastic the sugar icing, the easier it is to paint on cookies.
Recipe 2: glaze without chicken egg white is prepared on a base of water and citrus juice with the addition of powdered sugar. Ratio: 1 tbsp. l.: 1 tsp.: 150 grams respectively. First, combine powdered sugar with lemon juice, then gradually add water. A mixer for mixing the glaze for this recipe is not necessary, because it does not contain protein. The glaze is prepared in a bowl and thoroughly mixed with a spoon until smooth and the desired consistency. To check the readiness of the glaze, place a drop of the mixture on a saucer; if it does not spread or harden in a matter of seconds, the holiday decor is ready. Now you can cover the cookies with it.
Recipe 3: protein-free custard glaze is prepared with water and powdered sugar. For this, boil water in a saucepan, then reduce the heat and gradually add powdered sugar, stirring vigorously regularly, then add lemon. Cook the glaze for 5-7 minutes. The proportions of ingredients depend on the number of cookies. This is approximately 350 grams of powdered sugar per 50 ml of water plus 1 tsp. lemon juice.
Recipe 4: The glaze can be prepared using dry egg whites; it turns out to be an intense white color. Proportions: 50 ml of cooled boiled water, a pinch of citric acid, 360 grams of powdered sugar, 4 tsp. without the top of dry protein. The whites are poured with part of the water, mixed, and left to swell and dissolve. After a couple of minutes, add the remaining ingredients and beat with a mixer until smooth.
A pastry syringe is an ideal tool for decorating with icing.
Cookies are decorated using a pastry bag or a regular plastic bag with a corner cut off. This must be done quickly, as the glaze hardens quickly. If this happens, you can add water to it and continue decorating the cookies.
How long do gingerbread cookies with icing decor last? Minimum shelf life is 1 week. This is convenient, since you can prepare for the holiday in advance and not burden yourself on the eve of Christmas or New Year.
Small but important secrets
- To prevent the cookie dough from sticking to the rolling pin, table, and hands when rolling out, place it between two sheets of parchment paper lightly sprinkled with flour.
- To make the correct glaze, water is added to it in small portions, almost drops.
- After applying the glaze, the decorated cookies are left for 8-10 hours to dry. Later you can pack it for gifts without fear that the figures will stick together.
- To ensure uniform color of the glaze, it is better to use gel food coloring.
Spicy ginger cookies are quick and easy to prepare. You can involve children in its preparation and decoration, so the atmosphere of the upcoming holidays will be felt brighter. The cookie recipe proposed above is very accessible, even a novice housewife can handle it.
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