← Back to Search Results
baking
Gingerbread Cookies

Photo by:
Comments: 0
 

Recipe

Without the egg white glaze and nuts, you can use this dough to roll out and cut into shapes for holiday cookies.

Yield: Makes about 45 cookies
Prep time: 30 Mins, Plus Cooling
Cooking time: 8–10 Mins

Ingredients

  • 1¾ cups all purpose flour, plus more for rolling
  • 2 tsp ground ginger
  • 2 tsp baking powder
  • ½ tsp pumpkin pie spice
  • 1 cup almond flour
  • ¾ cup plus 2 tbsp sugar
  • 9 tbsp butter, at room temperature
  • 1/3 cup honey
  • 1 large egg, separated
  • 4 tsp milk
  • ½ tsp pure vanilla extract
  • Chopped skinned hazelnuts or almonds, to decorate

Special Equipment:

  • Cookie cutters of your choice
  • Parchment paper

Directions

1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

2. Sift the flour, ginger, baking powder, and pumpkin-pie spice together. Stir in the almond flour. Beat the sugar and butter together in another bowl with an electric mixer until pale. Beat in the honey, egg yolk, milk, and vanilla. Stir in the flour mixture to make a stiff dough. Gather into a thick disk, wrap in plastic wrap, and refrigerate for 1 hour.

3. Roll out the dough on a lightly floured work surface to a thickness of about ¼ in (5mm). Cut out the cookies. Place on baking sheets 1in (2.5cm) apart. Gather up and re-roll the scraps as needed. Beat the egg white. Brush the cookies with the egg white and sprinkle with the hazelnuts. Bake for about 10 minutes, or until lightly browned.

4. Let cool on the baking sheets for 5 minutes. Transfer to wire racks and cool completely.

Notes


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 45 servings and does not include nuts for decorating.

80kcal (4%)
16mg (2%)
0mg (0%)
21mcg RAE (1%)
34mg
5mg
1g
6g
0g
12g
11mg (4%)
24mg (1%)
2g (8%)
3g (5%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
american-masala American Masala
by Suvir Saran
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
desserts-4-today Desserts 4 Today
by Abby Dodge
cook-with-jamie Cook with Jamie
by Jamie Oliver
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
raos-cookbook Rao's Cookbook
by Frank Pellegrino
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?