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Gingerbread Cookies (Christmas Cookies)
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
20 servings
Cíntia Costa
@cintiacosta- Ingredients
- Recipe
- Flour (3 and 1/2 cups)440 g
- Butter (1 tablet + a chorinho)228 g
- Sugar225 g
- Eggs2 unit(s)
- Salt1/2 teaspoon
- Cinnamon1/2 teaspoon
- Clove powder1/4 teaspoon
- Ginger Powder1/2 teaspoon
- In the mixer, beat the sugar and the butter until it forms a fluffy and homogeneous cream.
- Add one egg, beat until well blended, then the other egg, and beat again until incorporated.d
- Leave to beat for about 2 minutes.
- Meanwhile, in another container, sift the other dry ingredients, mixing them all (flour, cinnamon, ginger, cloves and salt).
- Reduce the speed of the mixer and add this mixture gradually, so as not to lump. Whisk just enough to mix well.
- Cover the mixer bowl and refrigerate for 15 minutes.
- Meanwhile, preheat the oven to 160°C (low).
- Cover the countertop with parchment paper, pour the dough on top and spread a little with your hands.
- Place another sheet of parchment paper on top and use a rolling pin to roll the dough out evenly until it's about 2cm high (if you don't have a rolling pin, use a wine bottle!).
- Use cookie cutters to shape the cookies into the desired shape.
- Cover the bottom of a baking sheet with parchment paper and arrange the cookies leaving space between them (since the dough expands a little in the baking, so space and prevent them from sticking to each other).
- If it doesn't fit all in the pan, store the rest of the dough in the fridge and use it after the first batch is ready.
- Place the cookies in the oven for about 10 minutes or until they start to brown.
- If decorating the cookies, wait for them to cool.
- This recipe is great for a gift! Wrap some cookies in a tightly sealed plastic bag and place in a nice box. Finish off with a ribbon!
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