Gingerbread

Every time the cold season comes around or I crave something that lasts a long time, I make this gingerbread recipe with icing. I first tried it after seeing versions from Ina and Timea, but I adapted everything to my taste after testing it a few times. The dough needs to chill overnight, so it's not for when you're in a hurry, but the result is worth it.

Quick Info

Total time: about 14-16 hours (including chilling time for the dough)
Servings: 2 large trays (approximately 40-50 pieces, depending on size)
Difficulty: medium

Ingredients

For the dough:
3 egg yolks
200 g granulated sugar
200 g sugar for caramel syrup
100 ml warm water
200 ml milk
1 tablespoon baking ammonia
50 g butter
2 teaspoons ground cinnamon
approximately 1 kg all-purpose flour (gradually, it may take more or less, depending on the flour)

For the white icing:
3 egg whites
250 g powdered sugar
2 packets vanilla sugar
1 teaspoon lemon juice

For the cinnamon icing:
20 teaspoons powdered sugar (approximately 120-140 g)
2 teaspoons ground cinnamon
2 tablespoons lemon juice

For decoration:
colored sprinkles (optional)

Instructions

1. Preparing the caramel syrup
Put 200 g of sugar in a small saucepan and let it cook over low heat without stirring until it melts and turns a golden color. Once caramelized, carefully add 100 ml of warm water. Be cautious, as it will bubble and steam. Stir until all the caramel dissolves. Allow the syrup to cool completely before using it further.

2. Dissolving the ammonia
In a cup, place the ammonia and pour 200 ml of warm milk over it. Mix well until dissolved.

3. Combining the liquid ingredients and fat
In a large bowl, combine the egg yolks, 200 g of granulated sugar, cinnamon, and room temperature butter (soft). Mix with a wooden spoon until everything is homogenous.

4. Adding the liquids
Pour the cooled caramel syrup over the egg yolk and butter mixture. Add the milk and ammonia mixture.

5. Incorporating the flour
Gradually add the flour, mixing with the wooden spoon at first, then with your hands, until you obtain a soft, somewhat sticky dough that can be shaped. The amount of flour may vary depending on the type. Do not add all the flour at once.

6. Resting the dough
Form the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for at least 12 hours (ideally overnight). The dough will be easier to work with after chilling.

7. Shaping and baking
Remove the dough from the refrigerator and let it sit for 15-20 minutes at room temperature for easier handling. Roll the dough on a floured surface to about 0.5 cm thick. It can be a bit challenging to work with as the dough is dense. Cut out shapes using cookie cutters or a glass, as preferred. Place them on trays lined with parchment paper. Bake at 160°C (or low heat) for 8-12 minutes. Do not overbake; they should be slightly golden around the edges but still soft when removed. They will harden as they cool.

8. Cooling
Let the cookies cool completely on the tray or on a wire rack; otherwise, they may break when moved while warm.

9. Icing and decorating
For the white icing, beat the egg whites until frothy, then gradually add the powdered sugar, vanilla sugar, and lemon juice until you have a thick but pourable cream. For the cinnamon icing, simply mix the powdered sugar with the cinnamon and lemon juice until you have a suitable paste for spreading. Brush the cooled cookies with a brush or the back of a spoon. Sprinkle colored sprinkles while the icing is still soft. Let the cookies sit at room temperature for a few hours to allow the icing to harden completely.

Why I make this recipe often

The reasons are simple: they keep for weeks in a box, so I can make them when I have time. I love the texture; they stay soft inside even after a few days. They are also great for packing, as they don't crumble easily. I like that I can adjust the spices and icing based on what I have on hand.

Tips and Variations

Tips

- Work with cold dough; otherwise, it sticks very hard to the surface.
- For a soft result, do not overbake. Check after 8-10 minutes.
- Dust the cookie cutters with a little flour to prevent sticking.
- If the icing becomes too hard, add a few drops of water or lemon juice.

Substitutions

- Ammonia can be replaced with baking soda (about 1 teaspoon), but the texture will be slightly different, less airy.
- You can use lard instead of butter for a more traditional version.
- Cinnamon can be partially replaced with ground cloves or ginger.

Variations

- You can add a bit of grated orange or lemon zest for extra flavor.
- For crispier cookies, roll the dough thinner and bake a little longer.
- Without icing, they can be dusted with powdered sugar at the end.
- The dough can be colored with a bit of cocoa for a darker appearance.

Serving Ideas

- They are good plain, with tea or coffee.
- For kids, you can make various shapes and decorate with colored sprinkles.
- You can also make mini sandwiches with jam between two uniced cookies.

Frequently Asked Questions

1. Does the gingerbread stay soft or harden?
It stays soft if you do not overbake it and keep it in a sealed box. If it comes out too hard, it softens again after 1-2 days if you place a slice of apple in the box.

2. Can the dough be frozen?
Yes, the dough can be frozen, although its texture may change slightly upon thawing. It’s better kept in the refrigerator and used within 2-3 days.

3. Can I use a different type of icing?
You can use any icing you prefer, even melted chocolate or slightly warmed jam for a sugar-free version.

4. What can I substitute for ammonia if I don’t have it?
The easiest substitute is baking soda, but the final texture will not be as airy.

5. The dough is very sticky; is that normal?
Yes, it is normal for the dough to be soft and sticky before chilling. Do not add extra flour; let it chill, and then it will be easier to work with.

Nutritional Values

One cookie (approximately 40 g, with icing and sprinkles): ~140 kcal
Carbohydrates: 27 g
Protein: 2 g
Fats: 2 g
Values may vary depending on how much icing and the size of the cookies.

Storage and Reheating

Gingerbread keeps very well at room temperature in a well-sealed metal or plastic box for up to 2 weeks. It can soften even after a few days if left too long in the air. If you want to reheat it, you can microwave it for a few seconds, but the icing may melt. It is recommended to let it sit at room temperature before serving.

First, we prepare the syrup: we caramelize 200 g of sugar and extinguish it with 100 ml of warm water. We dissolve the ammonia in warm milk. We add the egg yolks, 200 g of sugar, cinnamon, and butter. We mix everything with a wooden spoon. We add the cooled syrup, then the flour (gradually). In the end, we will obtain a sticky dough that we will wrap in plastic wrap and leave in the fridge overnight. The next day, we preheat the oven, then we roll out (with difficulty!) the dough on a floured work surface to a thickness of about 0.5 cm. We cut the cookies into desired shapes, place them on a baking tray lined with parchment paper, and bake for about 10 minutes at low heat until golden. We let them cool and start preparing the glazes. We prepare the white glaze as follows: beat the egg whites with powdered sugar (250 g) and vanilla sugar + 1 teaspoon of lemon juice. We obtain the cinnamon glaze by mixing powdered sugar + cinnamon and the 2 tablespoons of lemon juice. We brush the gingerbread with these glazes using a silicone brush and finally decorate with colored sprinkles. We let the glaze harden for a few hours and serve. Enjoy your meal! For optimal results, I applied Ina's method and prepared the dough in the evening to let it sit in the fridge overnight.

 Ingredients: Dough: 3 egg yolks, burnt sugar syrup made from 200g sugar + 100ml warm water, 200ml milk, 200g granulated sugar, 2 teaspoons ground cinnamon, 1 tablespoon ammonia, 50g butter, about 1kg white flour. White icing: 3 egg whites, 250g powdered sugar, 2 packets vanilla sugar, 1 teaspoon lemon juice. Cinnamon icing: about 20 teaspoons powdered sugar, 2 teaspoons cinnamon, 2 tablespoons lemon juice. For decoration: colored candies.

 Tags:  gingerbread christmas recipes