I’ve been wanting to make gingerbread cookies for a long time, but the oven wasn’t working properly. Now that it’s back to normal (which just happened naturally), I made them right away and… they turned out so delicious that I’m sharing the recipe with you. The gingerbread cookies of your life! Please remember to support my work!
- 175 grams of butter
- 120 grams of sugar
- a jar of ginger syrup or a piece of fresh ginger root
- a pinch of salt
- 300 grams of flour
- 2 bags of vanilla sugar
- a little ground cloves
- 3 eggs
- the juice and grated zest of half a lemon or (orange)
After melting the butter (I always do this in a pan on the stove), mix it with the sugar, 2 of the eggs, the vanilla sugar and the juice with the grated zest of the lemon. Then gently add the flour and salt – and mix well.
Let the dough rest in the refrigerator for half an hour. That makes it firmer. You can use ginger syrup, which already contains sugar, or you can grate fresh ginger yourself. In that case, don’t forget to add some sugar and don’t add the lemon with its zest and the vanilla sugar to the dough yet.
Then mix the syrup with the lemon and vanilla sugar (to taste). Turn on the oven at 180°C. Roll out the dough into a slab about half a centimeter thick and cut out cookies. You can make them square, round or other shapes. Spoon the ginger mixture on top. Then beat the last egg and apply it over the cookies with a brush.
Place in the oven for 15 minutes and then remove the cookies.
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