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Gingerbread Cookies

  • 45servings
  • 810minutes
  • 80calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, D, E
MineralsZinc, Copper, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 3/4 cups all purpose flour , plus more for rolling

  2. 2 tsp ground ginger

  3. 2 tsp baking powder

  4. 1/2 tsp pumpkin pie spice

  5. 1 cup almond flour

  6. 3/4 cup plus 2 tbsp sugar

  7. 9 tbsp butter , at room temperature

  8. 1/3 cup honey

  9. 1 large egg , separated

  10. 4 tsp milk

  11. 1/2 tsp pure vanilla extract

  12. Chopped skinned hazelnuts or almonds, to decorate

  13. Cookie cutters of your choice

  14. Parchment paper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350F (180C). 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.

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