![\"Gingerbread](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2019\/11\/Lebkuchen-Dinkel-Rezept-2019-1.jpg\")
<\/a><\/figure>\n<\/div>\n\n\nTo make this gingerbread cookie recipe, you will need:<\/h2>\n\n\n\n\n- Flour<\/strong> so the cookies can keep their shape. I like to add a portion of whole grain flavour for extra flavour and to make them a wee bit healthier.<\/li>\n\n\n\n
- Molasses + spices<\/strong> (ginger, cinnamon, ground cloves, nutmeg and cardamom) for a rich flavour<\/li>\n\n\n\n
- Butter<\/strong> for a soft and tender texture that is enhanced with the molasses, honey and brown sugar. And of course taste!<\/li>\n\n\n\n
- Plus any kind of icing sugar or sprinkles that you would like to add-on top of your cookies, either before or after baking. These are so good as they are, so I prefer mine plain!<\/li>\n<\/ul>\n\n\n\n
Gingerbread cookie equipment:<\/h2>\n\n\n\n
You will also need the following equipment to make these gingerbread cookies:
Cookie cutters: <\/strong>Any shape will do. Classic gingerbread men, Christmas trees, stars, what ever shape you like.
Rolling pin:<\/strong> I love using a marble rolling-pin<\/a>, but any type of standard rolling-pin will do. Or even a wine bottle!
Mixer:<\/strong> Either a stand mixer<\/a> or hand mixer work well!
Pastry bag (optional):<\/strong> If you want to decorate your cookies, use a pastry bag<\/a> with tips. Or feel free to improvise and use a simple freezer bag, just snip off a tiny corner with some scissors.<\/p>\n\n\n\nHow to Make Gingerbread Cookies:<\/h2>\n\n\n\n
So let’s just walk through the gingerbread cookie recipe so you are prepared before you get baking.<\/p>\n\n\n\n
Chill the dough: <\/strong>This is a butter cookie of sorts, so the dough will be soft once it\u2019s all beaten together and therefore, it absolutely MUST be chilled for at least 2 hours, or until it is firm. I like to give myself time more time and chill the dough in the fridge overnight. This can be done up to 3 days in advance. This is important so the cookies hold their shape and that the cookie dough is manageable so you can work with it.<\/p>\n\n\n\nWrap up the dough:<\/strong> It\u2019s easiest to wrap the dough in plastic wrap before chilling. Take 1\/2 of the cookie dough, put it onto a sheet of plastic wrap, wrap it up, and flatten it out into a disc. Repeat with the other 1\/2 of dough. Then transfer to the fridge to chill. Of course, you could chill it as a ball, but it\u2019s easier to roll out the chilled cookie dough when it is in a disc shape. Also, the cookie dough chills faster!<\/p>\n\n\n\nRoll it out: <\/strong> Once the dough is thoroughly chilled, unwrap one of the discs and place is on a lightly floured surface. Use a floured rolling-pin to roll the dough evenly until it is approximately 1\/2 cm thick. Then use your favourite cookie cutters to cut out shapes, re-rolling the dough as needed to cut out more. Transfer the dough shapes to a parchment-covered baking sheet. After they\u2019ve baked and cooled, it\u2019s time to decorate the cookies. Or enjoy them as they are!<\/p>\n\n\n
Gingerbread cookie equipment:<\/h2>\n\n\n\n
You will also need the following equipment to make these gingerbread cookies: So let’s just walk through the gingerbread cookie recipe so you are prepared before you get baking.<\/p>\n\n\n\n Chill the dough: <\/strong>This is a butter cookie of sorts, so the dough will be soft once it\u2019s all beaten together and therefore, it absolutely MUST be chilled for at least 2 hours, or until it is firm. I like to give myself time more time and chill the dough in the fridge overnight. This can be done up to 3 days in advance. This is important so the cookies hold their shape and that the cookie dough is manageable so you can work with it.<\/p>\n\n\n\n Wrap up the dough:<\/strong> It\u2019s easiest to wrap the dough in plastic wrap before chilling. Take 1\/2 of the cookie dough, put it onto a sheet of plastic wrap, wrap it up, and flatten it out into a disc. Repeat with the other 1\/2 of dough. Then transfer to the fridge to chill. Of course, you could chill it as a ball, but it\u2019s easier to roll out the chilled cookie dough when it is in a disc shape. Also, the cookie dough chills faster!<\/p>\n\n\n\n Roll it out: <\/strong> Once the dough is thoroughly chilled, unwrap one of the discs and place is on a lightly floured surface. Use a floured rolling-pin to roll the dough evenly until it is approximately 1\/2 cm thick. Then use your favourite cookie cutters to cut out shapes, re-rolling the dough as needed to cut out more. Transfer the dough shapes to a parchment-covered baking sheet. After they\u2019ve baked and cooled, it\u2019s time to decorate the cookies. Or enjoy them as they are!<\/p>\n\n\n
Cookie cutters: <\/strong>Any shape will do. Classic gingerbread men, Christmas trees, stars, what ever shape you like.
Rolling pin:<\/strong> I love using a marble rolling-pin<\/a>, but any type of standard rolling-pin will do. Or even a wine bottle!
Mixer:<\/strong> Either a stand mixer<\/a> or hand mixer work well!
Pastry bag (optional):<\/strong> If you want to decorate your cookies, use a pastry bag<\/a> with tips. Or feel free to improvise and use a simple freezer bag, just snip off a tiny corner with some scissors.<\/p>\n\n\n\nHow to Make Gingerbread Cookies:<\/h2>\n\n\n\n
![\"Gingerbread](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2019\/11\/Lebkuchen-Dinkel-Rezept-2019-2.jpg\")
<\/a><\/figure>\n<\/div>\n\n\n![\"\"](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2019\/11\/Lebkuchen-Dinkel-Rezept-2019-3.jpg\")
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