Years ago I published a recipe similar to gingerbread cookies, but today’s is the original.
For those unfamiliar with gingerbread cookies, also known as gingerbread, they are spiced cookies usually shaped like little men, trees, stars, or other Christmas shapes, typical of Northern Europe and North America.
They can be made both to be eaten and to be hung as decorations on the Christmas tree.
For the preparation, I relied on Laurel Evans and her recipe, I just adapted the preparation to the Thermomix.
As for the ingredients, you often find ready-made spice mixes for gingerbread, while molasses is usually found in organic stores or in well-stocked supermarkets. Alternatively, if you really can’t find it, you can substitute it with honey, but remember that it will change both the taste and the texture.
With that said, you are free to choose your cookie cutters and the decoration with icing, or you can even leave them natural, they will still be good.
This year I will package them in little bags and give them away for Christmas along with the Thermomix panettone!
All that remains is to wish you a pleasant weekend and leave you with the recipe for Thermomix gingerbread cookies.
I leave you with the recipe for the Thermomix Gingerbread.
See you for the next recipe!
Nea!
Thermomix Gingerbread
Ingredients
For the cookies:
- 420 gr plain wheat flour
- 1 tsp ground cinnamon
- 2 tsp powdered ginger
- half tsp ground nutmeg
- half tsp clove powder
- 1 tsp baking soda
- half tsp baking powder
- 100 gr butter *
- 100 gr sugar
- 1 egg
- 250 gr molasses
For decorazione:
- 150 gr powdered sugar
- 30 gr egg white
- 1 tsp lemon juice
Instructions
For the cookies:
Put the flour, spices (cinnamon, ginger, nutmeg and cloves), baking soda and baking powder in the bowl, mix: 20 sec. speed. 4 and set aside.
In the empty bowl, add the butter and sugar, whisk (without butterfly): 2 min. speed 3.
Add the egg and molasses (or honey), mix: 1 min. vel. 4.
Add the flour with the spices set aside and mix: 30 sec. speed 5 (it should be a soft but workable dough)
Work the dough briefly with your hands, compacting it.
Divide the dough in two and form two discs, wrap them in plastic wrap and refrigerate for at least 2 hours.
Take one disc at a time and roll it out with the help of a rolling pin on lightly floured baking paper to a thickness of about 4 mm.
Cut the cookies with molds of the shape you prefer.
Once the cookies are formed, place them on a baking sheet lined with parchment paper (if you prepare cookies to hang on the tree, remember to make a small hole on top of each cookie)
Bake in a preheated oven at 180°C for about 8-10 minutes, the edges should be slightly golden, if you need it for the tree to cook about 11-12 minutes.
For decoration:
Allow the cookies to cool completely before proceeding with the decoration.
Place the butterfly in the bowl and add the egg white, icing sugar and lemon, whisk: 3 min. speed 4.
Transfer the icing obtained into a pastry bag with a small spout and decorate the cookies as you prefer.
Wait for the gingerbread cookies to dry completely and serve… Buon appetito!
Recipe Notes
*For those who are intolerant to dairy products, it is possible to replace butter with lactose-free butter.
