← 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

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-sweet-life The Sweet Life
by Kate Zuckerman
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
martin-yans-china Martin Yan's China
by Martin Yan
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Already a member? Sign in here
Close_overlay

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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?