Usuba
Spiced Ginger Cookies
Fragrant gingerbread cookies with cinnamon and honey. The dough comes together quickly, resulting in cookies that are crispy on the outside and soft on the inside. Decorated with egg white glaze.
- Total
- 60 min
- Standard serving
- 92.6 g
Ingredients
Total 8
Instructions
- 1
Step 1
Mix the butter with sugar.
- 2
Step 2
Add honey and stir.
- 3
Step 3
Add the egg and stir.
- 4
Step 4
Add ground ginger, cinnamon and baking powder, mix well.
- 5
Step 5
Gradually add the flour and knead the dough. Roll it into a ball, wrap it with plastic wrap, and refrigerate for 30 minutes.
- 6
Step 6
Roll out the dough to a thickness of 0.5–1 cm on parchment paper. Cut out cookies with a cup or shaped cookie cutters. Remove excess dough and transfer the parchment with cookies to a baking sheet.
- 7
Step 7
Place in a preheated 180 °C oven for 11–12 minutes. Watch carefully so the cookies don't burn.
- 8
Step 8
Cool the cookies on a wire rack.
- 9
Step 9
Protein Glaze
- 1 egg white
- 50 g powdered sugar
Whip the egg white with powdered sugar until stiff peaks form. Transfer the mixture to a pastry bag or piping bag, pierce with a toothpick. Carefully squeeze out the mixture to decorate the cookies.
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