Spicy Gingerbread Cookies

- 2 1/4 cups (285g) granulated sugar
- 8 cups (1L) all-purpose flour
- 1 cup (225g) unsalted butter or margarine, softened
- 2 large eggs
- 1 1/2 teaspoons (7g) ground ginger
- 1/2 teaspoon (2g) salt
- 1/4 cup (60ml) water
- 3 drops bitter almond aroma or 1 tablespoon grated lemon zest
1. In a large mixing bowl, cream the butter and sugar until they become light and fluffy.
2. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
3. In a separate bowl, whisk the flour, ground ginger, and salt together.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Divide the dough into two equal parts and wrap each in plastic wrap.
6. Refrigerate for at least 2 hours or overnight.
7. Preheat the oven to 350°F (175°C).
8. Line a baking sheet with parchment paper.
9. On a lightly floured surface, roll out the dough to about 1/4 inch (6 mm) thickness.
10. Cut into desired shapes using a cookie cutter.
11. Place the cookies on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each cookie.
12. Bake for 10-12 minutes or until the edges are lightly golden.
13. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
14. To add a decorative touch, use a fine-tip watercolor brush to paint patterns on the cookies with food coloring.
- Stand mixer
- whisk
- rubber spatula
- baking sheet
- parchment paper
- cookie cutter
- wire rack
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