This Christmas, treat yourself to these irresistible spiced ginger cookies. Light on butter and boasting a delightful texture, these eggs-free cookies are sure to become a favorite!
Ingredients
Cookie Dough:
- 40g Unsalted butter
- 25g Brown sugar
- 15g Honey
- A pinch of Salt
- 15g Milk
- 100g Light flour
- 2g Ginger powder
- 2g Cinnamon
- 1g Allspice
- Appropriate amounts of:
- Colored sugar stars, white chocolate pen
- Sugar heart topping
- Variety Alazan topping
Icing (Optional)
- 50g Powdered sugar
- 7g Fresh egg white
- A few drops of Lemon juice
Tools:
- 6cm BIRKMANN gingerbread, Christmas tree, and STADTER snowflake cutters
- A&D Home Scale UH-3201 White (0.1g measurements)
- cotta original acrylic ruler (3mm)
Procedure:
Bring the butter and milk to room temperature. Sift the flour and spices together.
Combine the softened butter with brown sugar in a bowl. Use a spatula to mix them until unified.
Incorporate honey and salt into the butter mixture. Mix well.
Gradually add milk, mixing thoroughly between each addition.
Incorporate the sifted flour and stir using a cutting motion, turning into a kneading motion once the dry ingredients are fully incorporated.
Transfer the dough into plastic wrap and chill for at least 2 hours.
Roll out the cooled dough to a 3mm thickness, using a ruler for precision.
Cut desired shapes using the cookie cutters. Remember to dust with flour to prevent the dough from sticking to the cutter.
Preheat your oven to 170°C and bake for 13 minutes. Please adjust this based on your oven.
Decorate the cooled cookies using a melted white chocolate pen and your chosen toppings.
Icing Version:
Mix powdered sugar, egg white, and a few drops of lemon juice in a small bowl until smooth. Transfer to a piping bag and pipe on the cookies. Decorate as you like. Enjoy these tasty and festive ginger cookies this Christmas season!