Usuba
Spiced Ginger Cookies
Fragrant ginger cookies with cinnamon and cardamom. Decorated with lemon glaze. Maple syrup can be replaced with liquid honey or molasses. The glaze is made with water, lemon juice, or any other juice — orange and mandarin juice also work well.
- Total
- 60 min
- Standard serving
- 108.7 g
Ingredients
Total 12- Butter
18.319 ml≈ 3.5 slice - Brown sugar
16.67 g≈ 4 tsp - Chicken egg
8.5 g - Maple syrup
4.95 ml≈ 1 tsp - Whole wheat flour
41.67 g≈ 1/3 cup - Baking soda
0.44 g - Cinnamonмолотый
0.553 g - Gingerмолотый
1.313 g≈ 1/4 slice - Nutmegмолотый
to taste - Cardamomмолотый
0.24 g≈ 1/2 pcs - Lemon juice
1.65 ml≈ 1/3 tsp - Powdered Sugar
13.33 g≈ 1 tbsp
Instructions
- 1
Step 1
Beat soft butter at room temperature with brown sugar in a mixer until fluffy and homogeneous.
- 2
Step 2
Lightly beat the egg separately. Add it together with maple syrup to the butter mixture and beat well.
- 3
Step 3
In a separate bowl, mix the flour with baking soda and all the spices: ginger, cinnamon, cardamom, and nutmeg.
- 4
Step 4
Combine the butter and dry mixtures, beat until smooth dough. Place the dough in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 180 degrees.
- 5
Step 5
Remove the dough from the refrigerator and roll it out on a prepared surface to a thickness of 1–1.5 cm. Cut out cookies with a patterned cutter, continuing to roll and cut until you use all the dough.
- 6
Step 6
Grease the baking sheet with butter. Carefully arrange the cookies with a spatula, leaving a distance of 3 cm between them, as they will slightly expand during baking.
- 7
Step 7
Bake the cookies for about 10 minutes. Leave them on the baking sheet for a minute, then transfer them to a cooling rack with a spatula for complete cooling.
- 8
Step 8
While the cookies cool, prepare the glaze: add lemon juice to the powdered sugar to create a thick mixture. Transfer the glaze to a piping bag or syringe and decorate the cooled cookies. Let the glaze set for a few minutes.
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