Traditional Gingerbread Cookie with snow-white decor - this is a wonderful decoration for the Christmas tree and a great gift for friends and family. It is best to cook it yourself.

In many countries, gingerbread cookies in the shape of funny figurines are as much a must-have at Christmas as the Christmas tree, Christmas cupcake and Santa Claus. Cookies are usually baked and decorated by the whole family, from young to old - this makes the preparation for Christmas a very warm and cozy time of unity and harmony.

How to cook cookies?

First, all dry products are mixed - flour, soda, spices and the same ginger powder. Separately grind butter room temperature with sugar, eggs and honey.

After that, both mixtures are combined together - the dough is quite sticky at first - and thoroughly kneaded until a dense homogeneous state. The texture of the finished dough should resemble marzipan mass.

Ready dough you need to wrap in cling film and cool for half an hour in the refrigerator - this is necessary for the oil to solidify in the composition, it will be much easier to roll out and cut out figures from the chilled dough. If you intend to later hang the cookies on the Christmas tree, you need to immediately make holes with a straw.

You need to cut out the figures as quickly as possible - then the contours will not have time to “float”. To do this, when rolling out, you need to use only part of the dough, and keep the other in the refrigerator. By the time the baking sheet is filled with cut out cookies, the oven should already be very well warmed up.

Baking time depends on the thickness and characteristics of the oven - usually it is a few minutes when rolling the dough into a layer of about half a centimeter. Need to focus on appearance- as soon as the corners and edges have darkened slightly, you need to get the cookies, if they are overcooked, they will be too hard. Properly cooked cookies are very soft and elastic at first, and become crispy when cooled.

Classic European gingerbread recipe

Flour: 250 g
Butter: 70 g
Brown sugar: 80 g
Egg: 1 pc
Cocoa powder: 1 tbsp. a spoon
Ground ginger: 1 teaspoon
Fresh grated ginger: 1 teaspoon
Ground cinnamon: 1 teaspoon
Ground cloves: ½ teaspoon
Soda: ½ teaspoon

Mix dry ingredients and everything else separately. Knead the dough with your hands or in a mixer. Put in the refrigerator in a film. Roll out half of the dough on a floured table into a layer 5-7 mm thick, preheat the oven. Line a baking sheet with parchment paper and lightly sprinkle with flour or brush with butter. Cut out cookies with any cookie cutters and spread on a sheet. Bake 7-10 minutes. Decorate to taste - below there will be a separate section dedicated to decorating cookies.

Simplified recipe for crumbly cookies

Butter: 125 g
Powdered sugar: 70 g
Grated ginger and orange zest: 1 teaspoon each
Flour: 200 g
Sea salt and soda: ½ teaspoon each

The cooking process is exactly the same as above: mix loose and everything else separately, combine, knead, put in the refrigerator for half an hour. Roll out and bake. Cover with fondant or frosting.

Gingerbread

This recipe takes a little more time and skill, but the gingerbread is just delicious.

Flour: 250 g
Brown sugar: 100 g
Butter: 100 g
Egg: 1 pc.
Grated fresh ginger: 1 ½ tbsp. spoons
Cream 10%: 100 ml
Maple syrup (can be replaced with honey): 50 ml
Soda: 1 teaspoon
Cinnamon, cloves, ground ginger: 1 teaspoon each
ground nutmeg and allspice: on the tip of a knife

Mix dry ingredients. In a saucepan, combine maple syrup, grated fresh ginger, and cream. Stir and remove from heat as soon as the mixture begins to boil. Beat sugar and soft butter with a mixer, add the egg and continue beating. Add the dry mixture in two portions, without turning off the mixer, pour in the mixture with cream that has cooled to room temperature between them. Knead for a couple more minutes. If the dough turns out to be watery, add a little flour. The dough should rest in the refrigerator for at least half an hour, ideally three hours. Roll out and cut into shapes. Bake, cool and decorate.

How to decorate cookies?

Traditionally, gingerbread cookies are decorated with icing - after complete drying, the pattern will not float and will not crumble, and cookies hung on a Christmas tree will delight with their festive look. You can choose one of the recipes below.

classic glaze

Egg white: 1 pc.
Powdered sugar: 1 tbsp.
Warm water: 2 tbsp. spoons
Lemon juice: 1 tbsp. a spoon
Any food colorings optional

Beat everything in a mixer until the glaze thickens. If it turns out watery, add more powdered sugar. Apply patterns to cookies from a pastry bag. Allow glaze to dry for at least 4 hours.

Custard glaze

Water: 50 ml
Powdered sugar: 1 tbsp.
Lemon juice: 1 tbsp. a spoon
Bring the mixture to a boil, stirring constantly, and cook for about 5 minutes, stirring constantly. Add any dye. Apply from a pastry bag very quickly - the glaze hardens almost instantly, so it is better to choose a decoration from short lines and dots.

Multicolored caramel stained glass window

If you immediately make cookies with a cutout inside when rolling out - for example, this hole can be cut out with a smaller figure - you can decorate it with a multi-colored transparent film of caramel. To do this, under the hole of the finished cookie, you need to put a piece of foil, greased with butter, and put any transparent caramel, broken into pieces. Send to the preheated oven for a minute and a half, remove the foil very carefully after cooling. Such cookies look very beautiful on the Christmas tree as a decor.

Decoration with ready-made snowflakes and beads

You can buy them at any candy store. Such decorations are very good to stick on thick sugar syrup or glaze, after which you need to let the whole composition dry for several hours.

What to do if the dough doesn't work?

Sometimes the gingerbread dough starts to act up and behave completely differently than it was intended. Several tips to correct typical situations.

The crumbs do not form a ball

Add some butter and ice water - the last one is literally a teaspoon.

Dough sticks to hands or table

Stir in a little flour - it needs to be added in very small portions. The consistency of the dough depends on the quality of the flour you are using and its gluten, so the amount in the recipe can be adjusted up or down.

How to achieve a beautiful cookie color?

A beautiful, even dark shade in the pictures is achieved by adding a small amount of sugar cane syrup - molasses to the dough, replacing part or all of the sugar with brown, in any of the recipes you can safely add a teaspoon of cocoa powder - this will almost not affect the taste, but the color will deepen.

Gingerbread cookies in the form of New Year's figurines are a symbol of Christmas in Europe, like a Christmas tree, a Christmas cupcake and Santa Claus. It is customary to bake gingerbread cookies with the whole family - this charming tradition, which came to us from time immemorial, brings relatives closer and turns Christmas into New Year on the brightest, most comfortable and delicious holidays. I would like to thank an unknown monk who lived in the 11th century, because it was thanks to his absent-mindedness that classic recipe gingerbread cookies. Preparing for the monastery’s Christmas meal, the monk confused ground ginger with flour, but everyone in the monastery liked the pastry so much that the recipe spread to other monasteries. Now homemade gingerbread cookies have turned into a great culinary handmade that decorates the festive table for Christmas or New Year. Gingerbread cookies in the form of deer, snowflakes, Christmas trees and houses painted with sugar icing are a very tasty and sincere gift that always evokes joy and warm feelings.

DIY gingerbread cookies for the New Year

The German city of Nuremberg is called the ginger capital of Europe, so many people specially go there for the best in the world.

To prepare the dough, dry products are first mixed - flour, soda and spices, soft butter is rubbed separately with sugar, eggs and honey. After that, the ingredients are combined together, and the dough is kneaded until the crumbs stick together into a dense, uniform ball. Properly cooked dough usually does not stick to your hands and has a marzipan-like texture. The finished dough is wrapped in cling film and sent for 30 minutes in the refrigerator. This is necessary in order for the butter to harden, because it is easier to cut out figures from a denser dough using gingerbread cookie cutters.

Next, part of the dough is rolled out with a rolling pin on the table, figures are cut out of it, laid out on a greased baking sheet at a small distance from each other and baked for 5-15 minutes at a temperature of 180 ° C - the baking time depends on the thickness of the cookies. By the way, the other part of the dough is in the refrigerator at this time, otherwise it will begin to melt. For the same reason, the figures need to be cut out as quickly as possible so that their contours are not blurry. By the time the baking sheet is filled with cookies, the oven should already be preheated. When the cookies have darkened slightly around the edges, they are considered ready, but if they are left in the oven for too long, they will become hard. Properly cooked gingerbread cookies are soft at first, and then become crispy.

How to decorate gingerbread cookies

A classic decoration is gingerbread cookie icing, which can be made with 1 egg white, a cup of powdered sugar, 2 tbsp. l. water and 1 tbsp. l. lemon or orange juice. Whisk all the ingredients in a mixer or blender until the frosting thickens. You can add more powdered sugar if the mixture is too thin. The thicker the icing, the easier it is to draw patterns on the cookies.

You can make icing without protein. In this case, for 150 g of powdered sugar, take 1 tbsp. l. water and 1 tsp. citrus juice. Rub the mass until smooth. When the sugar drop does not spread, but remains a ball on the saucer, the icing is considered ready.

Very tasty and custard glaze. To prepare it, boil 50 ml of water in a saucepan, then reduce the heat and gradually add 300 g of powdered sugar. Constantly stirring the mass, pour 1 tsp into it. lemon juice and cook for 5 minutes.

Food coloring can be added to the icing, and use a pastry bag or a plastic bag with a cut off corner to apply patterns. But you will have to draw on the cookies very quickly, because the icing instantly hardens. You can find sample patterns in photos of gingerbread cookies posted on the Internet, or come up with your own design.

Decorated with icing, gingerbread cookies should lie down for 10 hours until the icing is completely dry. Now you can pack new Year gifts without worrying that the cookies will stick together. And if you poke holes in the cookies with a cocktail tube before they're in the oven, you can hang a treat on a Christmas tree or make a spectacular and tasty garland. New Year is the best time for culinary creativity!

Gingerbread cookies: recipe step by step

To prepare this delicious cookies according to the classic European recipe, you will need the following products.

Ingredients: for the dough: flour - 250 g, butter at room temperature - 70 g, brown sugar - 80 g, egg - 1 pc., cocoa powder - 1 tbsp. l., ground ginger - 1 tsp, fresh grated ginger - 1 tsp, ground cinnamon - 1 tsp, ground cloves - 0.5 tsp, soda - 0.5 tsp .; for glaze: powdered sugar - 250 g, large egg white - 1 pc. (about 40 g), warm water - 2-3 tbsp. l., lemon juice- 1 tbsp. l., food coloring of any shades, edible beads and snowflakes - to taste.

Cooking method:

1. Chop the butter into cubes.

2. Mix butter with sugar and eggs, beat with a mixer for 3 minutes.

3. Add soda, cocoa, spices, ginger and flour to the mass.

4. Using a mixer, knead the dough.

5. Wrap the dough in cling film and place it in the refrigerator.

6. Roll out half of the dough with a rolling pin on the table, and leave the other half in the refrigerator. You should get a layer with a thickness of 7 mm.

7. Turn on the oven and preheat it to 180 ° C, cover the baking sheet with baking paper.

8. Cut out the figures with molds and lay them on a baking sheet.

9. Bake cookies for 10 minutes.

10. Do the same with the second batch of dough.

11. Mix all glaze ingredients.

12. Beat the mass with a mixer for 10 minutes. Readiness is checked like this - run a knife over the surface of the glaze. If the trace remains for at least 10 seconds, then this glaze can be painted.

13. Put the icing in a pastry bag and draw any patterns on the cooled cookies.

14. Decorate the icing with bright food beads, snowflakes, or colored sprinkles.

15. Let the cookies stand for 4 hours and serve.

Fragrant cinnamon-scented gingerbread cookies will cheer you up on cold winter evenings, because it’s not necessary to bake them exclusively for Christmas!

Gingerbread Secrets

In the process of kneading the dough, not everything sometimes goes according to plan, since ginger dough is very capricious, often crumbles and spreads. But feel free to make your own adjustments. If the crumbs don't form a ball, add a little butter; If the dough is too sticky to your hands, stir in some flour.

You need to learn how to feel the dough, despite the fact that completely different proportions are given in the recipe for gingerbread cookies with a photo, because the consistency of the dough also depends on the quality of the products.

In pictures in magazines, gingerbread cookies have a beautiful shade of coffee with cream. To get this color, you need to add a little dark syrup, molasses, burnt sugar or cocoa to the dough. The easiest and most affordable option is cocoa, with which the cookies will acquire a delicious chocolate flavor.

Sticky dough can be placed between two sheets of baking paper sprinkled with flour, and rolled out to the desired thickness - so you do not have to mix excess flour into the dough, the layers do not stick to the table and turn out to be even.

If you want the cookies to be softer and more crumbly, bake them on a greased baking sheet; if you want crispy cookies, use baking paper lightly dusted with flour.

When you decorate, the icing may set in the piping bag. In this case, it must be put in a cup, diluted with a small amount of water and rubbed well. In the process of preparing the glaze, water is always added to it drop by drop to get the right consistency.

Recipe for gingerbread cookies from Yulia Vysotskaya

Shortbread gingerbread cookies according to the recipe of Yulia Vysotskaya are tender and crumbly. To prepare it, you will need 125 g of pre-softened butter, which must be combined with 50 g of powdered sugar, ¼ tsp. grated ginger and zest of one orange. Mix all the ingredients well, sift 200 g of flour into the resulting mass in small portions and add 0.5 tsp. sea salt. Knead the dough, roll it out and make it with molds beautiful cookie. Bake it for 10 minutes at a temperature of 180 ° C on a baking sheet covered with baking paper, and then decorate. However, the cookies are insanely delicious even without fudge and icing.

Yulia Vysotskaya has other interesting recipes— , cooked on maple syrup with cream, and crunchy gingerbread cookies with spices.

Gingerbread cookies can be different, and it doesn’t matter which recipe you prefer. With the aromas of baking, everything in the house is transformed, and we are getting closer to the New Year's magic and ... to ourselves.

Fudge on gingerbread is practically the most favorite sweet of children in a sweet product. After all, not only is the icing very tasty, it is also very bright, it fascinates little sweets with its monograms and pictures.

There are several options for icing for gingerbread: protein, butter, sugar, lemon, even with the addition of alcoholic beverages.

For example, for gingerbread, according to tradition, it is left white color, in other cases, they add food coloring, decorate with all sorts of curls, houses, emoticons and everything your heart desires.

These items are very popular for Christmas. Gingerbread with icing decorates not only the festive table, but even the Christmas tree.

The recipe is quite simple, but the final result is obtained only after ten to twelve hours. So be patient and get started.

Production: 12 hours.

Calorie content: 309 Kcal / 100 g.

Break the egg, carefully separate the yolk from the protein. Wash the lemon and cut in half. Puncture the flesh with a fork in several places, squeeze the amount of juice onto a spoon. Add starch, powder, protein, juice to the protein.

Mix everything until smooth, homogeneous. Instead of lemon juice, concentrate can be used, but keep in mind that after solidification, it may turn yellow. If the mass seemed liquid to you, add a little powder, if on the contrary it is thick, dilute it with juice.

Transfer the icing for gingerbread to a glass sterile jar and send it to the refrigerator for ten to twelve hours, closing the lid.

The most common, uncomplicated glaze recipe consists of only three components, and it is quite simple to prepare it. Even children can take part in this process. They will not only help, but also receive a lot of positive emotions.

Production: ten minutes.

Calorie content: 301 Kcal / 100 g.

Mix chilled proteins with lemon juice, this can be done with a fork. Open the powder and gradually introduce into the protein mixture. This sweet can be made at home by simply grinding sugar in a coffee grinder.

Turn on the mixer or blender and beat until the mass no longer drains from the whisk.

We shift the finished glaze into an airtight container and put in a cold place. Before use, add a few drops of lemon juice and apply on pastries.

White fondant for gingerbread

The main feature of gingerbread is white curls along the contour of the gingerbread and, of course, ginger spice added to the dough.

Production: twenty minutes.

Calorie content: 308 Kcal / 100 g.

Fresh chicken eggs divided into yolks and whites. Do this carefully so that it does not mix, otherwise the protein mass will not whip.

Pour sugar into a coffee grinder, grind into powder, sift it through a sieve or fine gauze. For the test, this can be omitted, but in the glaze you need to be as small as possible.

Perebey protein with powder to a stable homogeneous foam. At the end, add the tangerine zest and mix everything gently.

Ready glaze can already be applied to gingerbread cookies. Let it dry, and after five to six hours, you can apply another layer.

Color mix for painting

Colored icing differs from ordinary white icing only in color, but the taste, texture, ingredients and the principle of preparation remain the same.

Production: ten minutes.

Calorie content: 301.5 Kcal / 100 g.

Mixing powdered sugar with protein. This can be done even with a regular fork or spoon. The consistency should be thick. You can check this by running a spoon over the surface of the fondant. The line should disappear after ten seconds. If this does not happen, add more powder or dilute with a few drops of boiled chilled water.

Divide the resulting mass into small bowls, add one drop of helium food coloring to each, mix everything quickly. Place the glaze in a plastic bag, cut off a corner and start painting.

If you do not have special dyes, you can go more the easy way. Add to one part raspberry jam, in another - turmeric, and so you get a red and orange icing for gingerbread.

Do you know how to cook air recipe couple omelet? We will tell you all the secrets of this seemingly simple dish.

Read how to cook lula kebab on the grill - recipes with step by step photos in our article.

Read how to cook delicious pollock with carrots and onions.

Sugar icing for gingerbread

Sugar transparent icing is more suitable for decorating thick large gingerbread cookies, it flows beautifully along the edges, solidifying in large drops.

Production: thirty minutes.

Calorie content: 190 Kcal / 100 g.

Pour water into an iron bowl, then add sugar, mix until the grains are completely split. Cook the glaze, stirring constantly, until large bubbles appear on the surface.

Remove from fire and let cool. When you can safely dip your finger into the fondant, add vanilla, almond or any other flavoring of your choice.

We grease large gingerbread cookies with a silicone brush, small ones can be dipped in glaze and removed with a slotted spoon. Finished goods Place on wire rack to drain excess frosting.

This glaze, unlike protein or sugar glaze, does not have a sugary-sweet taste, but a light specific sourness.

Production: one and a half hours.

Calorie content: 295 Kcal / 100 g.

We take homemade or store-bought oil, but the highest fat content, otherwise fudge will not work. Take it out of the refrigerator an hour before cooking so that it softens.

We mix in a blender with powder and lemon juice at low speed, gradually speeding up the speed so that the mass increases by two to three times. Add powder or juice if necessary.

We put the finished glaze in the refrigerator for an hour, after which you can apply it on the gingerbread.

This icing can be used not only for gingerbread, but also for fondant on pies or shortbreads. The recipe is very simple, no high culinary skills are required.

Production: twenty minutes.

Calorie content: 315 Kcal / 100 g.

Mix sugar and cocoa powder in a bowl in a coffee grinder. Put the water to boil. Melt the butter in the microwave. Pour dry ingredients with hot water, mix everything quickly, pour in the butter at the very end.

Let the fudge stand for forty minutes, then coat the gingerbread cookies and lay them out beautifully on a dish.

A very unusual taste for adults is obtained from icing with alcoholic beverages. So, by adding a few drops of rum to fudge, you can give baked goods a special flavor.

Production: fifteen minutes.

Calorie content: 332 Kcal / 100 g.

Sift the powdered sugar through a sieve, pour in freshly boiled water, mix everything thoroughly. Let the mixture cool slightly and pour in the rum. When the fondant has completely cooled down, spread the mass on the baked gingerbread cookies. Let the fondant dry. It is better to leave them overnight and put them on the table in the morning.

If you add butter to the glaze, it will shine;
Before greasing the gingerbread cookies, make sure that their surface is even, so the fondant will lie down better. If there are irregularities, trim gently with a knife;
To make the icing snow-white, select the powder as light as possible;
If you want to experiment and color the fondant, use improvised products. Fresh parsley will give a green color, Orange juice- orange, and beets - red;
You can smear the gingerbread with jam, and on top with icing, so the fudge will lie perfectly evenly.

The article for the upcoming holidays is very relevant, but confused that dyes are used to prepare colored glaze. In our time, when we constantly talk about the presence of a huge amount of chemistry in products, this is alarming. It would be more correct to add natural dyes instead of artificial ones. And then you can safely offer the children to enjoy themselves.

a couple of drops of beetroot juice, that's a natural dye

Thank you for such a detailed and helpful article!

I can not find corn starch, maybe potato is even better instead?

Carrot, orange juice, spinach juice. Here's a natural dye for you.

Icing for gingerbread - recipes with photos. How to prepare white and colored icing for drawing on gingerbread

To make the usual confectionery elegant, festive, confectioners have created a special coating based on powdered sugar. The icing not only makes the gingerbread cookies beautiful, but also allows them to stay fresh longer. Before you prepare the icing for drawing on gingerbread, check out the recipes and varieties of this decoration.

How to make icing for gingerbread

There are many types of confectionery coatings. It is prepared on the basis of egg white or powdered sugar with the addition of coloring components (cocoa, vegetable and fruit juices, modern artificial dyes). Some housewives mistakenly believe that fondant for Easter cakes, buns is also suitable for cookies, but this is not entirely true. Icing on gingerbread has its own characteristics of preparation.

To make a beautiful, high-quality decoration for cookies, you need to carefully consider the preparation of products:

Powdered sugar. It must be sifted through a fine sieve - not a single grain should remain. You can cook from ordinary granulated sugar, but then you need to grind it in a coffee grinder as finely as possible. Experts recommend not to do without powdered sugar.
Squirrels. Separate the yolks from the proteins very carefully so that not a single gram of the yolk gets into the protein mass.
A pastry syringe or special tools are very useful for decorating cookies.
Small plates (bowls) are needed to mix new colors.

Icing for painting gingerbread - recipe

Once all the ingredients are prepared, you need to properly process them. Place the whites in a container with sifted powder and start beating at low speed, gradually increasing it. The consistency of the protein mass should resemble a white thick foam. Run a spoon over it - the trace should remain for 10 seconds. This is a sign that the base is ready. Further, the icing recipe for gingerbread may vary, new components are added to the mass, depending on the color.

Number of servings: 6 persons.
Calorie content of the dish: 305 kcal.
Purpose: decoration.
Cuisine: European.

Such a beautiful word is called royal icing, which is covered with gingerbread, cookies. Ready-made tops of desserts resemble snowdrifts, and this is how the name is translated. Fudge is made from a sugar-protein mass, to which dyes are added and used as a decor for gingerbread cookies or cakes. Depending on the purpose of preparation (filling or drawing) icing for gingerbread, it can be thicker or thinner. This is adjusted by adding water or powdered sugar.

Carefully separate the white from the yolk. Beat the protein with a whisk so that it becomes homogeneous.
As soon as it is mixed, add the sifted powdered sugar, mix.
Add lemon juice, stir well until desired consistency.
Ready icing can be dyed and applied to gingerbread.

Dry icing for gingerbread

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 300 kcal.
Purpose: decoration.
Cuisine: European.

To make albumin (dry protein) gingerbread decorations, you only need protein, water and powder. Such icing is used for inscriptions and outlines of drawings, for filling the surface of products and for gluing (in the manufacture of volumetric figures - houses, other structures). Powdered protein icing for gingerbread cookies is easy to prepare at home with strict observance of all the rules.

dry protein - 15 g;
cold water - 85 ml;
fine powdered sugar - 450-500 g.

Pour albumin into a bowl, dilute with water, mix thoroughly and let stand for 15-20 minutes so that it dissolves well.
Start beating at low speed with a mixer, gradually adding powdered sugar in portions.
Beat until the consistency resembles soft peaks, that is, when the whisk is removed, the fondant should hold its shape for a while.
> As soon as the mass has become glossy, shiny, you can start painting.

How to make white icing for gingerbread

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 278 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: medium.

This fondant has a dense, elastic texture, great for decorating gingerbread. After drying, it becomes even, smooth, does not crack or crumble. The recipe for royal icing is simple, but you need to approach the preparation with all responsibility. If you suddenly have additional questions, you can find videos and master classes on making upholstery on the net./p>

Carefully separate the white from the yolk so that it is transparent. If necessary, carefully remove the fibers with a fork.
Sift the powder through a sieve or cheesecloth and add portions to the protein mass.
Stir the fondant with a spatula until the mass becomes snow-white.
At this stage, add lemon juice, stir for another 2 minutes. If you have to draw thin, contour lines, then white icing for gingerbread should be thick, not spread. This can be adjusted with the help of powdered sugar - add it little by little, constantly stirring the mass.

Icing for gingerbread from sugar and water

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 263 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: easy.

The fudge prepared according to this recipe will turn out to be translucent, it is easy to cover gingerbread cookies with it, to glue parts for the house. The manufacturing process does not take much time, and the recipe consists of two simple ingredients: sugar and water. As soon as the icing is ready, it needs to be allowed to cool down a little to a temperature of 70-80C, and only then you can start decorating the products.

Pour the icing sugar into the container, which must first be sifted.
Gradually add water, stirring the mass with a wooden spatula or whisk.
The icing from sugar and water should become homogeneous, without lumps. To achieve the desired consistency, beat the mass with a mixer. The next step is to boil the syrup.
Put the container on the fire and begin to gradually heat for 1 minute - so the sugar is completely dissolved. Cool the mass a little and decorate the gingerbread.

Lemon icing for gingerbread

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 269 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: easy.

If you are afraid of eating raw eggs, then try making icing based on lemon juice. Sourish fruit juice goes well with the sweetness of the powder - it turns out very tasty decoration. Sugar icing with lemon juice is suitable for decorating Czech gingerbread, muffins and Easter cakes. If there was no lemon juice on hand, then you can prepare a glaze with citric acid.

lemon juice - 2 tbsp. l. or lemon acid- 0.5 tsp;
powdered sugar - 3 tbsp.;
butter - 100 g.

In a saucepan, mix butter, powder, rub well.
Gradually introduce lemon juice or acid, previously diluted with 50 milliliters of water.
Thoroughly grind the mass to a homogeneous consistency.
If you need to apply fondant on a cupcake, then make it thinner, and if you are going to paint gingerbread cookies, then thicker.

Protein glaze for gingerbread

Number of servings: 6 persons.
Calorie content of the dish: 282 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: easy.

There are many subtleties and secrets in the preparation of icing. For example, protein-sugar glaze should not spread, but slowly drip. To do this, you can not beat the protein too much - the mass will be saturated with oxygen and begin to bubble. Lemon juice should be introduced drop by drop, stirring constantly so that the icing has the desired consistency. Store frosting in the refrigerator in an airtight container.

Take a clean container, put the protein in it, add lemon juice.
Stir the ingredients with a whisk, gradually adding powdered sugar.
As soon as the mass becomes homogeneous, it will hang from the whisk, and not flow - the preparation of the protein glaze is over. The perfect do-it-yourself fudge is ready - you can start making painted gingerbread cookies.

Multi-colored icing for gingerbread

Cooking time: 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 247 kcal.
> Purpose: decoration.
Cuisine: European.
Difficulty of preparation: easy.

How to make beautiful gingerbread cookies, how to cover and decorate? On the Internet, you can find many master classes for making gingerbread - honey, ginger, custard, Tula and others. They are often decorated with multi-colored mastic. Many housewives have repeatedly asked the question: how to make colored glaze, using natural dyes whenever possible.

powder - 200 g;
lemon juice - 2 tbsp. l.;
carrot, spinach, cherry, beetroot juices - 1 tbsp. l.;
egg whites - 2 pcs.

Sift the powder through a sieve into a deep container, mix with protein and lemon juice.
Bring the mass with a whisk to the desired consistency.
Divide the entire volume into 4 parts, arrange in bowls. Pour a tablespoon of the desired dye into each of them, stir.
Colored icing for gingerbread should be homogeneous, without lumps, only such a mass can be applied to products.

Icing for gingerbread without eggs

Cooking time: 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 304 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: easy.

This type of vegetarian, lean glaze can be safely used to decorate children's gingerbread, cookies, and cakes. Aising without eggs hardens very quickly, so you need to quickly apply it to slightly cooled products. For flavor, you can add a little vanilla concentrate or get by with lemon juice. If you are going to decorate gingerbread, then this master class will be very useful.

Sift the powdered sugar into a bowl.
Pour in lemon juice drop by drop, constantly rubbing the mass.
Enter warm water, knead very well. If you need to change the consistency, add water or a little more powder. Drop some icing on a plate - the drop should not spread.

White chocolate icing

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 312 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: medium.

One name of this icing awakens the desire to bake homemade gingerbread or make Gingerbread house for kids. Before making frosting white chocolate for Christmas gingerbread, stock up on a bar of quality chocolate, butter, milk. The mass will need to be cooked over low heat or in a water bath in a saucepan with thick walls so that nothing burns.

white chocolate - 200 g;
butter - 200 g;
milk - 50 ml;
sugar - 1 tbsp;
salt - a pinch;
vanillin - a pinch.

Break into pieces chocolate bar, place everything in a saucepan.
Put the diced butter in here as well.
Place the container on water bath: To do this, bring water to a boil in a wide saucepan, then mark the saucepan on it so that the bottom does not touch the boiling water.
Stirring constantly, bring the mass to uniformity. Add sugar, pour milk and simmer fudge until thickened.
Immediately remove the saucepan from the heat, place it in a container of very cold water and beat with a mixer until the milk glaze begins to lag behind the whisk.

Chocolate icing for gingerbread

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 298 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: medium.

This original way icing does not require brewing components. The starch chocolate glaze recipe does not contain butter or sour cream, it fits perfectly on hot and cooled pastries and does not harden too quickly. To prepare a delicious fudge, it is better to use dark bitter chocolate - it has the perfect taste and texture.

potato starch - 25 g;
cocoa powder - 3 tablespoons;
powdered sugar - 100 g;
water - 3 tbsp.

Pour pre-sifted powdered sugar into a bowl, add starch and cocoa.
Pour in very cold water gradually and start rubbing.
The mass should become glossy, shiny, have a uniform consistency.

How to decorate gingerbread with icing

What could be the best decoration new year holidays, a gift for friends and children? Homemade glazed gingerbread or gingerbread houses, decorated with love and given from the heart. Pay attention to a simple master class that will help you decide how and with what to paint the treats, which painting technique to choose:

Decide on a cookie recipe, select molds for making it. If there are no special ones at hand, then cut out of cardboard according to the patterns. Samples of such gingerbread can be found in abundance on the Internet or come up with your own.
If a complex pattern is supposed to be on the gingerbread, then it is better to first circle it with a food marker and only then start painting the gingerbread with icing.
Fill a piping bag with the thinnest tip of the prepared icing.
Make multi-colored glaze, based on the colors of the picture, arrange it in bowls.
Start drawing from the outline - circle it and wait until it dries completely, take your time.
Apply the base - white color in the center of the gingerbread, dry it.
When the cookies are fully colored with the desired colors, sometimes you want to highlight special details. To do this, go over them again, applying another layer.
If you want to decorate the products with confectionery powder, then do it immediately, until the icing has dried, so that the decoration does not crumble.
For decoration very small parts you can use toothpicks.
The most important rule is not to rush and allow all layers to dry well.

Making gingerbread houses, little men belongs to the category of confectionery art. But do not think that it is impossible to master it common man. Be creative, decorate the gingerbread with the children, and let it not be a professional painting, but just a beautiful, elegant gingerbread made with a soul. To decorate cookies at home, you need to have the following tools for painting gingerbread with icing:

Pastry bag with different nozzles.
Little spoons.
Toothpicks or needles.
Confectionery silicone spatulas.

If you don’t have some professional tools at hand, then you can use a simple, very dense bag made of food-grade polyethylene, after cutting off a small corner from it. Some hostesses manage to paint on gingerbread using a regular stationery file, in which they also cut off the corner. The main thing in this process is to get used to it, try to make a few curls, draw a contour, and then everything will go like clockwork.

Basic rules for decorating gingerbread:

They should be completely cool and rest a few hours after baking.
The icing should have a homogeneous structure, be a little thicker than sour cream and at the same time not drip from a spoon like sugar syrup.
Prepare in advance samples of the patterns that you will use, put them in front of you in order to clearly observe all the nuances.

Find out how to make gingerbread cookies - the classic recipe and many more can be found at step by step photos and video tutorials.

Video recipe for royal icing for gingerbread

HOW TO DECORATE COOKIES WITH GLAZE. RECIPE AND STEP-BY-STEP MASTER CLASS

It is not very difficult to prepare gingerbread cookies, but a beautiful painting with icing (or icing, as it is also commonly called) can make a real work out of them.

Diana, creator of the Sweet Tree project for the production and coloring of cookies self made, agreed to reveal the secrets of making royal icing (royal icing) and decorating cookies. Read step by step master class from Diana with photos, and I went to buy ingredients.

There are few ingredients: egg white, powdered sugar, water and lemon juice (optional). However, their choice must be taken responsibly.

You can use raw, but I use dry for two reasons. Firstly, it is safe, and secondly, the icing is white-white! Where can I get dried egg white? In the online store sports nutrition(it turns out that now you don’t need to eat tons of raw eggs to build muscle) you can order a jar of dry egg white with delivery.

Protein is packaged in large packages, so I advise you to cooperate with a neighbor, girlfriend, sister, mother, or buy it yourself, but use it actively - you can also use it later for marshmallows, meringues, meringues, etc.

Powdered sugar must (.) be very finely ground - you take a pinch, rub it with your fingers, but it does not creak or sag, but it feels like flour to the touch. You can buy it in an online confectionery store or in any grocery supermarket (it will, of course, be more expensive and the usual packaging of 150-200 g). If the composition suddenly contains cornstarch, it's okay. It will suit us, the icing will only be better.

You will also need water (boiled, room temperature) and lemon juice or citric acid (you can buy it at any supermarket).

So, for the preparation of royal icing, we need:

4 teaspoons of dry protein (I take with a small slide, but without fanaticism)
50-60 ml cooled boiled water
1 teaspoon lemon juice (no pulp)
350-360 g powdered sugar

Pour egg white into the bowl of a mixer (combine, blender or just a pan), add water, but not all - about 50 ml. Just mix with a spoon and leave for 5-8 minutes. Then add a teaspoon of lemon juice and beat. It is better, of course, to feel sorry for yourself and use a blender, mixer, combine. Beat until the bubbles are small and the mixture has increased slightly in volume. I use a mixer, beat with a whisk for about 3-5 minutes.

Now pour out the powdered sugar (as much as we measured out) and start mixing (again in a mixer, at low speeds).

If I see that the powder does not mix, remains dry, I can add quite a bit of water (from the remaining 60 ml). In this case, I added 2 teaspoons (I add one at a time, mix and check each time).

The icing should be thick. In America, his name is stiff peak, i.e. hard peaks. If you take out a spoon, then the mass stretches, and then does not settle. This consistency is suitable for storage. If you're not going to use the icing right now, transfer it to a jar and refrigerate.

And if you want to start decorating gingerbread right now, then go ahead.

We need food coloring. I like American gel ones, you can also buy from us, for example, Americolor or Chefmaster (in any online store a la “everything for a pastry chef”).

We also need packages. You can use ordinary plastic bags (for breakfast, for freezing, for storage) or order special culinary bags on Aliexpress, they are a little more comfortable, but this does not matter. Don't forget the clips (I haven't found any better than IKEA ones yet).

Another tool that is simply vital is ... an ordinary toothpick! It will help to give color to the glaze, and the filling to spread, and correct the oblique contour, and remove all unnecessary.

Before I start drawing, I make simple sketches for myself in a notebook.

In the New Year's decor, I like the white and blue gamut. We put a part of our thick glaze in a separate small bowl, take a blue dye (at the very tip of a toothpick) and mix. If the color is too dark, you will have to add more white glaze. Having achieved the desired shade, “thinn” the glaze.

Add a little water (just a few drops). It is important not to miss the desired consistency.

We need two options for each shade: one for the contour so that it does not spread, the second for filling. The icing for the contour is similar in consistency to toothpaste (namely, paste, not gel). For pouring - like 10-15% sour cream - it spreads, but not very quickly.

Many people remember for themselves how the surface of the glaze is completely smoothed after mixing. It is convenient for me to do just by eye.

First, we prepare the icing for the contour, we shift about a third into a bag, we tie it. Add a little more water to the remaining icing, bring to the consistency of sour cream, also transfer to a separate bag and tie. Now the important point. You need to cut a corner. For the contour it is quite thin - 1-1.5 mm wide, for pouring it can be thicker than 2-3 mm.

We carry out similar procedures for each shade of glaze that will be involved in the decor.

Now we can decorate our gingerbread. For example, just draw the outline of a snowflake on a "naked" cookie. Here it is necessary that the hand be “solid” and not tremble.

Another option - you can first make a background fill (but before that, still apply a contour so that the fill does not spread over the edges). In this case, it will be necessary to allow the background to dry completely, usually 2-3 hours.

Here are the New Year's snowflakes and Christmas balls I got.

In general, “practice bakes perfect”! So keep it up!

A simplified version of the preparation of egg white glaze in the video version of this recipe from Chef Elena Stradze in culinary show"Feel comfortable".

Party cupcakes: a simple recipe and photo

Cupcake in a mug in 5 minutes. Recipe with photos

Delicious onion pie. Step by step recipe with photos

GINGER COOKIES FOR THE NEW YEAR. SIMPLE RECIPE

Diana is terribly cool. Everything is incredibly beautiful!

But I didn't understand anything. This, of course, is not for wimps like me. The phrases “the main thing is not to miss the consistency” immediately panic me. And I immediately understand that I’m definitely missing it.

For consistency, I still really want a video. And then I'll use up all the toothpaste :))

By the way, I liked the advice from my aunt's video, according to which I made a gingerbread house, about checking the glaze for the correct consistency. It is very girly: put your finger in the icing, pull it out and see if it costs well (icing). The very peaks you wrote about. Until it rises - do not use :))))

And I demand a post about how you did it yourself. And what happened.

Cool! I will definitely try! Last year, it turns out that I also did this “royal icing” of yours))), but without dyes, it’s just white. I decorated and glued them a gingerbread house. I used the largest medical syringe as a decoration tool))). It looked intimidating, but it came out neat.

A question about the master class itself: after pouring the background with icing, should the cookies be placed in a warm oven for better drying (in the fourth photo from the bottom, they lie on a wire rack, as if in an oven)? And can you use powdered food coloring that is sold in supermarkets?

Special thanks about the information about the protein, I didn’t know about this, where would I now find it in the right small amount in Germany ...

Tatyana, in the oven is not necessary. I set the icing to set faster, the convection mode (blowing with air), the lowest temperature. You can even use a regular fan, who has it, or a hair dryer))

Dry dyes, I think, you can. Just before adding to the glaze, dilute them in a small amount of water.

It's not scary if you miss it;) you can always add either a little more water or even thicker glaze!)

Wow! This is aerobatics! I would first deal with cookies completely!

Agree. But earlier for me it was also incomprehensible aerobatics, and now at least everything is clear in stages what to do and where to run. It remains to try.

You have such an informative blog! And most importantly, everything is clear and simple :)

I really want to try to make such cookies, I will bookmark this post!

I invite you to my blog! My name is Elizabeth and I hope that my world will inspire you to something new http://atevazilerd.blogspot.ru/

Just today I tried to decorate cookies, but my first pancake was lumpy (Apparently I messed up something with the icing, but I just mixed powdered sugar with protein ... I’ll try it now according to your recipe.

I understand perfectly well, I also mixed sugar pudding with protein before and it turned out something similar to uh ... in general, nothing worked. Now we must try to make such beauty ... a semblance of such beauty as Diana's, according to her recipe.

Thank you! If you make cookies, be sure to share what happens.

Thanks!! Highly useful instruction I just wanted to find out how these things are made)

This is great! I hope it will be useful and the cookies will turn out excellent. Share photos!

Hello! Tell me, if you take raw protein, how much is needed according to your recipe?

Thank you! Only correct stiff peaks) like twin peaks)

I had attempts to decorate cookies ... I can’t get a thin strip, as soon as I didn’t cut off this corner, if it’s very small, then under pressure, the icing comes out in a spiral, if I make a larger hole, then the strip is thick and there are thin nozzles. Tell me what's wrong?

Try using tape to seal the corner of the bag. See how this video shows: https://youtu.be/rz5w6u6sFvE

I'm talking about happiness. I believe that happiness lies in small things and that being happy is easy. This blog is my space where I write about happiness and a comfortable life. My name is Varvara Lyalyagina

Today, I will show my favorite recipe for gingerbread for painting with icing, which turn out to be very tasty, fragrant, and at the same time easy to prepare. For it, you can use your favorite spices - ginger, cinnamon, nutmeg, cardamom, cloves, and you can also add citrus peel to it. I will show the basic recipe, which, in my opinion, is the simplest and at the same time, successful and tasty. You can make both cookies and gingerbread from it, simply by changing the size of the product and their thickness. If you make painted gingerbread cookies to order, then this recipe will be really optimal for you, as well as for me, although I have already tried quite a few options.

Handmade gingerbread cookies are a beautiful and cute gift that is nice to receive at any age. And what is not unimportant is that they are easy to make with your own hands. If your child loves some kind of cartoon, then he will definitely be delighted with gingerbread with the characters of this cartoon. Even if you do not have special molds for squeezing them out of the dough, this is not a problem, as I will show you how to do everything without them. I made these gingerbread cookies for a child in a kindergarten for an autumn fair, but according to the same recipe I cook them to order, so I will be happy to share with you the various subtleties of this matter.

These iced honey gingerbread cookies stay soft even after a few days and can be stored in the package for up to a month. I know that there are people who keep them for more than a year, simply because it is a pity to eat such beauty. But still, I advise you to keep them for a short time, and then still enjoy them with tea or coffee.

I will also show you perfect recipe colored icing for gingerbread from powdered sugar and protein, which can be made of different consistency, both contour and aspic, and how to adjust the density, I will also show in practice. With the help of different food colors, it is so easy and simple to make it colorful. And to decorate them even more beautifully, I advise you to do it. So I advise you to bake these gingerbread with icing, step by step recipe which I made with detailed photos to make it easier to repeat everything.

Ingredients:

Wheat flour - 280 g
Butter - 100 g
Sugar - 100 g
Chicken egg - 1 pc.
Honey - 2 tbsp
Soda - 0.5 tsp
Ground ginger - 1 tsp
Cinnamon - 1 tsp
Nutmeg - a pinch

Glaze:

Egg white - 1 pc.
Powdered sugar - 180 g
Starch - 0.5 tsp
Lemon juice - 0.5 tsp

Additionally:

colored sugar
confectionery sprinkles

How to bake gingerbread at home

The recipe for gingerbread at home is not complicated, the main thing is to follow the sequence of actions and everything will turn out perfectly, as in the photo. The oil must first be taken out of the refrigerator so that it comes to room temperature. Then I sift the flour and add soda, cinnamon, ginger and nutmeg to it.

Next, mix with a whisk or spatula until smooth. To give the cake a darker color, I advise you to add another teaspoon of cocoa powder.

Pour sugar into the mixer bowl and add softened butter. At first I just mix them, and then I start to beat for about 2 minutes, until the mass becomes a little lighter.

I add 1 egg to the lush mass and continue to beat everything. This will take another 2-3 minutes. Then add honey and mix well.

Then I begin to add flour with spices, you can do this by adding 1 - 2 tablespoons and stirring, or pour half of the required amount at a time and stir.

The dough will still be sticky, so I spread it on the surface sprinkled with flour, which is still left and continue to knead it.

It is very important not to fill it with flour so that the products remain soft for a long time and do not get stale. after you have entered everything required amount the dough will still be soft and may even be a little sticky. The maximum amount of added flour is 300 grams, the minimum is 250 grams.

After kneading, I put it in a bag or wrap it with cling film and send it to the refrigerator for a couple of hours, and preferably overnight, so that it ripens well. After the refrigerator, it will be more solid, and it will be very convenient to work with it.

Now I am preparing the molds, and if there are no necessary ones, they can be easily made by drawing a picture on a piece of paper and cutting it out. Thanks to these blanks, I will make the necessary drawings. I have these gingerbread maple leaf, carrot, mushrooms and pumpkin, on an autumn theme. I also make them in the form of ice cream and cakes.

I sprinkle the working surface with flour, spread a piece of dough on it, which has become very dense and no longer sticky.

As I showed earlier, you need either two planks of the same width or two books of the same thickness in order to roll out the dough evenly. To do this, I put them on both sides of it and start rolling. In the process, it is better to sprinkle the surface with flour a couple more times so that our products do not stick in the future.

As a result, an even layer was obtained, from all sides. Next, I apply paper blanks to it, at a small distance from each other, so that it is more convenient to cut them out.

I also dust the knife with flour and carefully cut out the dough around the shapes, getting the necessary shapes.

I cover the baking sheet with parchment or you can bake on the film from the baking sleeve. Some people like a silicone mat for this, so you choose the method you prefer. And I transfer the figures to a baking sheet, but very carefully so as not to deform. They should be at a small distance from each other.

Then I put them to bake in the oven, at a temperature of 180 degrees, for 6 - 7 minutes, until light golden. It is important not to overdry them, otherwise they will become crispy. Immediately after that, I take them out of the oven and transfer them to a flat surface to cool.

Now I will show you how to make icing sugar for gingerbread cookies at home. To do this, I drive one egg white into a bowl and add powdered sugar and starch. I mix them with a whisk, and then start whipping. First I beat everything for a couple of minutes, then I add more lemon juice and continue to beat the same amount. As a result, a very white and airy glaze is obtained, a slightly thick consistency, which is more suitable for contours and small drawings.

Next, I divide the glaze into as many parts as you need colors for the pattern. And I add food coloring to it, it can be both liquid and dry. And the glaze, which is not yet needed, is transferred to a plastic container or jar and closed with a lid. It can be stored for several days in this way, but only in the refrigerator.

I make glaze of one consistency, adding a couple of drops of water to it and mixing until I get the desired result. Such a glaze is considered medium, because it is not thick and not liquid.

Now I transfer it to a pastry bag and tie it, and on the other hand I cut off a small hole with which I will draw. You can also use special nozzles. To get a drawing, with a needle I carefully mark all the lines of the drawing on the gingerbread, that is, the contours. To do this, I apply a leaf to the product and pierce the contours with a needle. First, I draw the outline of the desired part with glaze, and then fill in the middle.

Please note that two adjacent parts cannot be poured at the same time, first the first part must dry for at least 15 minutes, and then draw the second. As you can see, the master class (MK) for painting gingerbread with icing for beginners, since there is nothing complicated in this. To make the drawing lie flat, just shake the gingerbread cookies from side to side with sharp movements. Do not forget to help yourself with a toothpick, aligning the pattern.

When the bottom drawing has dried up, at least an hour, you can draw the top lines, which are already being made with a thicker glaze. If you plan to decorate these lines with colored sugar, then you need to sprinkle them with it, immediately, when all the contours are still wet and the sugar will stick.

The rest I draw on the same principle. Now you also know how to make gingerbread with icing at home, so that it turns out both tasty and beautiful. I painted the dots on the mushrooms wet, that is, I filled in the red cap of the mushroom and immediately put white dots, then they are evenly distributed. I decorated cakes and ice cream with confectionery topping, it must also be poured on wet glaze so that it sticks. Now I leave them to dry completely, this one will take about 6 hours.

like this great recipe I made gingerbread for painting with icing. This is my autumn mood, I advise you to do such an exciting thing. And you can also call the kids for help, believe me, they definitely will not refuse to draw their own masterpiece. Good luck in the kitchen!

Hello dear subscribers and guests of the blog! I hasten to please you with another sweet dessert that you can make today for New Year's Eve. In the last note, we cooked with you, and in this one we will learn how to cook gingerbread cookies and decorate them beautifully.

After all, a miracle will very soon knock on your house and all your cherished desires will certainly come true. So, if you want to treat or surprise your invited guests even more, then make this sweet dish in the form of gingerbread cookies or cookies. By the way, you can decorate the Christmas tree with them and give them as gifts for Christmas.

Look how beautiful it turns out, as if you bought it all in a store, but you can easily learn this art. But, I will tell you about this in more detail in my next notes, so do not miss new articles, bookmark the site and come to visit more often. Today you will learn how to bake and decorate gingerbread cookies in the New Year's style.

Make cookies in the form of funny and funny little men, Christmas trees, months and decorate them with icing. What could be more beautiful, wrap them in a gift bag, tie a bow and a cozy gift with your own hands is ready.

We will need:

flour - 175 g
sugar - 75 g
ground ginger - 1 tsp
cinnamon - 1 tsp
vanilla sugar - 1 tsp
butter - 80 g
egg - 1 pc.
honey - 2 tbsp
powdered sugar - 3-4 tbsp

Cooking method:

1. Mix all dry ingredients in a bowl, these are flour, sugar and spices. Stir and then add room temperature butter. Mix with a fork until crumbly.

2. Here is such a crumb.

3. Then separate the yolk and protein, add the yolk and two tablespoons of liquid honey.

4. Knead the dough with your hands, and then remove it for one hour in the refrigerator. After it has rested, roll out the dough on the table, dusting it lightly with flour.

5. Take the molds and cut out the cookies.

6. Then place the blanks on a baking sheet, cover it with parchment paper. Bake in a preheated oven at 180 degrees for 7 minutes.

7. Make the icing, mix the protein with powdered sugar with a mixer to get a real cream.

8. Well, the creative process remained, this is coloring cookies. Make various patterns with a pastry bag or a syringe and put all the finished goodies in a plate. Here is such a rather simple and easy option that can be done even at home, even for beginners, even for ordinary housewives. Treat family and friends!

Gingerbread cookies with icing - the easiest recipe

Now let's make chocolate gingerbread cookies so that they also turn out well, follow all the proportions. Cinnamon and honey will give a special taste and give an unforgettable experience.

Instead of brown sugar, you can use plain white sugar and you will be fine too. And how happy the children will be, that's for sure!

We will need:

Cooking method:

1. You must first combine all dry foods in one bowl, namely flour, cinnamon, ginger, soda, cocoa and nutmeg. Mix everything with a whisk.

In a separate container, grind the egg and sugar with an ordinary whisk, then add honey and melted butter.

2. Well, now, as you probably guessed, gradually add the flour mixture in small portions. Knead a soft and elastic dough. Wrap it in a plastic bag and put it in the refrigerator to rest for 2-3 hours.

3. Then roll it into a large layer about 4-5 mm thick. The dough will turn out to be quite tight, but at the same time elastic, cut out the figures.

Using ordinary cocktail tubes, make holes at the circles to make it look like Christmas balls on a Christmas tree.

Place the gingerbread cookies on a baking sheet covered with special paper and bake the creations for 10-12 minutes at a temperature of 180 degrees, the oven must be preheated.

4. We will decorate sweets with icing, so make it in a separate bowl. In another way, such a painting is called icing. So, for its preparation it is necessary:

Add powdered sugar and lemon juice to one protein, mix, and then beat. You can beat at least with an ordinary whisk by hand, at least use a mixer.

Important! Powdered sugar is best added gradually.

The mass should turn out white and dense.

5. Spread the cream over the cups to make it a different color. After all, decorating cookies with colored icing is more interesting than snow-white.

Color the icing in the required colors, for this, add a drop of dye to the bowl, stir and cover with a bag so that it does not dry out.

6. Decorate with a culinary bag little men and balls with any curls and patterns. Turn on your imagination, let it be simple, but with humor.

7. And now they are such mischievous and cool cookie girlfriends. Cook for health and delight your loved ones, bon appetit!

Cooking ginger treats at home with Yulia Vysotskaya

There is nothing more beautiful if you take note of the recipe from Julia, because she is a professional master of her craft, there is a lot to learn, so cook with her who is her fan and who just wants to learn this culinary masterpiece:

New Year's gingerbread 2018

Where in the New Year, and even without gingerbread, this does not happen at all in the West, this tradition has only now begun to take root in our country. And I’ll tell you, I’ve probably already taken root, because the whole instagram just trembles from such pictures.

If you are tired of the usual sweets and want something more, then the moment has come when you can easily make honey and gingerbread cookies and feed them to the whole family and not only.

We will need:

honey - 2 tbsp
butter - 70 g
sugar - 200 g
flour - 280 g
soda - 0.5 tsp
lemon juice - 1 tbsp
chicken egg - 2 pcs and plus one protein
ginger - 1 tbsp
cinnamon - 1 tbsp

Cooking method:

1. Mix butter, honey and sugar in a deep glass bowl. Then melt in a water bath.

Add cinnamon and ginger, stir, break two eggs and mix the mass. Wrap in cling film and refrigerate overnight, or at least 1 hour if you want to make gingerbread today.

3. Divide the dough into 5-6 parts and roll into large cakes. Then make various shapes: little animals and geometric figures.

Bake sweets in the oven at 180 degrees for 5-10 minutes.

Important! Do not forget to sprinkle the baking sheet with flour before baking, you do not need to grease.

4. These gourmets turned out to be very tasty and crumbly, but at the same time soft inside.

5. Mix the protein with powdered sugar until smooth with an ordinary whisk, and then pour in a drop of lemon juice. Stir.

6. To prepare colored glaze, set aside part of the cream in another container and add food coloring.

7. And now the most crucial moment, painting and decorating gingerbread.

8. Do it the way you know how, even if it doesn’t work out, it doesn’t matter, over time you will learn, and if you take simple compositions, like here, then it will definitely come out well.

Gingerbread cookies turn out ruddy and very tasty! Enjoy your meal!

Traditional Christmas Cookie Recipe

Here we have reached complicated recipe, but it is for him that this cookie just melts in your mouth. True, the test will have to tinker a little. If you have the time and energy, then get to work, but if you don’t want to, then take another option. But, this dough is just perfect, it is really cool and super, it does not tear or crack!

We will need:

sugar - 500 g
boiling water - 200 ml
butter - 200 g
soda - 1 tsp
ginger - 1 tsp
cinnamon - 1 tsp
nutmeg - 1 tsp
allspice - a pinch
cardamom - 1 tsp
egg - 1 pc.

For icing:

protein - 1 pc.
powdered sugar - 200 g
starch - 0.5 tsp
lemon juice - 0.5 tsp
dyes

Cooking method:

1. Put a pan on the stove, add sugar to it and it should melt, you get caramel. Sugar should turn brown, do not forget to stir constantly so that nothing burns.

Important! Cook over low heat.

Then, after all the sugar has melted, there should be no crystals and grains, pour a glass of boiling water into it in a thin stream. There will be a hiss and a roar. Perhaps the mass will rise, so every now and then, then remove from the fire, stir and put again.

2. Cool all the resulting mass, add the egg, then add the flour in parts and knead the dough. It should turn out soft and not sticky to your hands, but do not hammer it too much with flour.

Place in a bag and refrigerate for 4 hours.

3. Then roll out the dough and squeeze out the shapes with molds. Fold them on a sheet covered with parchment paper and bake in a preheated oven for 5-10 minutes at a temperature of 180 degrees.

4. Beat the protein at low speed with a mixer, then gradually add powdered sugar, and finally starch and lemon juice. After that, divide into bowls to add the desired dyes.

5. Decorate cookies with icing and delight your loved ones! Enjoy your meal!

Video on how to make and decorate gingerbread cookies for the New Year

Now I offer you to view one good recipe, which I hope will help you to better understand the whole technology of making this sweet dessert:

Cooking a sweet dessert in the form of a gingerbread house

It has become popular to make such houses for the winter holidays, probably because they look great on any holiday table. And we seem to be in a fairy tale, both children and adults, such a fairy tale will obviously like it.

You can cook such gingerbread cookies in the form of a house together with the kids, they will obviously really like this activity, I suggest that you familiarize yourself with the master class.

We will need:

honey - 165 g
sugar - 100 g
butter - 125 g
cinnamon - 1 tsp
egg - 1 pc.
soda - 2 tsp
flour - 500 g

Cooking method:

1. Let's make the dough first. Prepare all the items on the list.

2. Take a ladle and put honey in it and also granulated sugar. Next, sprinkle with one teaspoon of cinnamon. Put the ladle on the stove and bring the mixture to a boil, the sugar should dissolve well. Remove from stove. Add soda, stir.

Important! Remember to stir constantly so nothing burns!

The dough turns out to be sticky and you won’t take it in your hands, put it in a bag or a plastic bag and send it to the refrigerator for a couple of hours to rest, better of course all night.

4. After you take it out of the refrigerator, it will not stick to your hands. Sprinkle the table with flour and proceed further!

Now roll out a large layer from this dough and mark it into parts, a roof, a base. That is, make blanks, use templates.

This can be done from plain paper, then wrap them with tape, you can take cardboard. Make the dimensions of the roof 14x10 cm, then the base of the house 9x6x9.5 cm, shown in the figure. Side wall 6x8.5 cm, base for the house more than 17.5x15 cm.

5. After you have marked out, bake the figures in the oven at a temperature of 180 degrees on special paper for 10 minutes, until cooked.

Roof - 2 parts, side walls - 2 parts, base of the house - 2 parts, base for the house - 1 part.

8. Then you will need waffle pictures for work, they need to be purchased in advance and also colored sugar in yellow and green.

Make glaze for the house according to any recipe, take them from the previous options. You will need three colors: green, pink and white, you can use more colors.

9. First, using a pastry bag, draw the outlines on the house. Draw a window, a door and decorate the doors with colored sugar in yellow.

Important! Draw the contours with thick icing, but you need to make the filling liquid, that is, add a little water to the glaze for this purpose and the mass will become thinner.

10. Then glue a picture of Santa Claus on the second wall, circle this picture with cream around the contour, and then lift the picture and paint over the circle with cream, now put it and the picture will stick.

Fill in the empty space with rose icing.

11. Walls can be decorated with various decorations, such as using a toothpick.

12. You can draw such curls or any landscape you like.

15. And such a friendly family of houses awaits you in the end. It lifts the mood and delights those around you. Eat and cook to your health! Enjoy your meal!

On this I have all my good friends! See you in the next articles, see you! May all your wishes come true and New Year's Eve bring only positive. Bye everyone!