Gingerbread sugar cookies
Let's make fragrant sandy cookies. Crispy and crumbly inside, with a sugary crust. Gingerbread sugar cookies are perfect for a cozy home tea party.
Equipment
- 1 mix bowl
- 1 baking sheet
- 1 non-stick mat
- 1 fork
Ingredients
- 100 g butter
- 200 g flour
- 1 pc egg
- 80 g sugar an additional 40 g for sprinkling
- ½ tsp ginger ground
- ½ tsp cinnamon ground
- ½ tsp baking powder
Instructions
- Prepare everything necessary. The butter should be soft, and the egg should also be at room temperature. Therefore, take these products out of the refrigerator in advance.
- Place the soft butter and sugar in a bowl.100 g butter, 80 g sugar
- Mash with a fork, break an egg.1 pc egg
- Add flour, baking powder, ground ginger, and cinnamon. For a more pronounced flavor, you can use fresh ginger, grating it into a paste.200 g flour, ½ tsp ginger, ½ tsp cinnamon, ½ tsp baking powder
- Mix with a fork, the dough will be lumpy.
- Then gather into a ball with your hands. It is soft but not sticky. Cover with plastic wrap and refrigerate for half an hour. The dough is not rolled out, and it will also harden a bit during cooling, so don’t make it too tight.
- Next, divide the dough into 10 parts. Form a ball from each, then flatten into a patty. For convenience, I use a jar lid, so the blanks will be approximately the same thickness and size. Pour 40 g of sugar into a plate and dip the cookie on one side. Place this side up on the baking sheet. If desired, apply a pattern, or simply run a fork over it.
- Bake in the oven for 15-20 minutes at 170 ℃. You can leave the cookies pale or brown them a little more. The sugar ginger cookies with cinnamon and ginger are ready. It can be stored for quite a long time, up to 10 days in a dry place.
Nutrition
Calories: 351kcalCarbohydrates: 47gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 44mgSodium: 157mgPotassium: 50mgFiber: 1gSugar: 16gVitamin A: 501IUVitamin C: 0.004mgCalcium: 12mgIron: 2mg
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