Gingerbread cookies | How to make Gingerbread cookies

By Nandita Shyam  |  18th Jun 2016  |  
4.0 from 1 review Rate It!
  • Gingerbread cookies, How to make Gingerbread cookies
Gingerbread cookiesby Nandita Shyam
  • Prep Time

    40

    mins
  • Cook Time

    12

    mins
  • Serves

    10

    People

66

1





About Gingerbread cookies Recipe

Nothing screams Happy Holidays better than ginger bread cookies. There is something about these Spiced cookies. They simply fill the house and heart with festive spirits.

Gingerbread cookies is a delicious dish which is enjoyed by the people of every age group. The recipe by Nandita Shyam teaches how to make Gingerbread cookies step by step in detail. This makes it easy to cook Gingerbread cookies in your kitchen at home. This recipe can be served to 10 people. You can find this dish at most restaurants and you can also prepare Gingerbread cookies at home. This amazing and mouthwatering Gingerbread cookies takes 40 minutes for the preparation and 12 minutes for cooking. The aroma of this Gingerbread cookies is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Gingerbread cookies is a good option for you. The flavour of Gingerbread cookies is palatable and you will enjoy each and every bite of this. Try this Gingerbread cookies and impress your family and friends.

Gingerbread cookies

Ingredients to make Gingerbread cookies

  • Grated Palm jaggery- 1cup
  • Water- 1/2cup
  • Butter- 1 cup or 16tbsp at room temperature
  • Icing sigar- 1 cup icing sugar
  • Salt- 1/2tsp
  • Baking soda- 1-1/2tsp
  • Baking Powder- 1/2tsp
  • Cinnamon powder- 1tsp
  • Ginger powder- 1tsp
  • Chai masala- 1/2tsp
  • All purpose flour- 4 cups (measured after sifting 3 thrice)
  • Milk- 2 tbsp
  • For the icing:
  • Icing Sugar- 6tbsp
  • Water- 1tbsp

How to make Gingerbread cookies

  1. Mix the palm jaggery and water in the thick bottomed sauce pan and bring the mixture to a boil on low heat.
  2. Once the jaggery dissolves and reaches single thread consistency, take off the heat and set aside to cool completely.
  3. Combine the butter and sugar in a large bowl and whisk till light and fluffy. Stir in the salt, cooled jaggery syrup and whisk some more.
  4. Add the baking powder, baking soda, cinnamon powder, dry ginger powder and the chai masala all purpose flour and the milk mix well with a spatula.
  5. Divide the dough into four equal portions. Place one portion of the dough between two sheets of baking paper roll out into 1/4 inch thickness. Using cookie cutters, cut the dough into desired shapes and place them on a cookie sheet. Leave a
  6. Collect the frills and shape them into a ball and reroll and repeat cutting out until all the dough is used up.
  7. Chill the cut dough in the refrigerator for 10-15mins before baking in a preheated oven at 180C for 10min or until the undersides are golden brown.
  8. Leave on the rack for 10min before moving them to a wire rack to cool completely. Repeat the procedure with the rest of the dough.
  9. For the icing:
  10. Mix the icing sugar and water in a bowl and whisk till well blended.
  11. Transfer the icing into a ziplock bag and cut a small hole in the corner. Pipe the icing over the cookies to decorate. Allow the icing to set for 20mins before storing the cookies in air tight containers.

Reviews for Gingerbread cookies (1)

Varsha Shetty4 months ago

If we dont have palm jaggary can v use normal jaggary ?
Reply