Easy Christmas cookies recipe

Gingerbread cookies, which are very common in Western cuisine with the name of Christmas Cookies, are one of the foods that reflect the spirit of the new year. These cookies, which combine powdered ginger and cinnamon, whet the appetite with their delicious scent that envelops the kitchen while they are still baking. These cookies, which can be prepared as a portion with molds with various shapes, can also be prepared round if desired. 

These cookies with ginger may not be a Christmas dessert, but they will fully support the Christmas menu you prepare at home. In addition, it can be prepared in advance and stored jars and boxes before the New Year, and taken to your loved ones as Christmas gifts.

Ingredients for the Gingerbread Christmas Cookie Recipe

  • 2 eggs
  • 100gramsbutter at room temperature (7 tablespoons)
  • 150grams granulated sugar
  • 250 grams (add another 1/2 cup if needed)
  • 1wiping teaspoonbaking soda
  • 1.5tsp powdered ginger
  • 1tsp of crush

Two and a half trays of cookies come out of these sizes. There is no harm in preparing gingerbread in excess, as it can last a long time. You can store cookies intact in metal cookie boxes or glass jars for around a month. The only thing you need to pay attention to is to put them in the container after the cookies have cooled well. You can turn the back of the cookies to check if they are baked, or you can check if their edges are hardening. If you like more spicy flavors, you can increase the proportion of powdered ginger and cinnamon, or add different spices such as muscat and pounded cloves. While the middle is still soft for a delicious consistency that disintegrates in the mouth, you can remove it from the oven and wait for it to cool well.

How to make Easy Christmas cookies recipe

1. Beat the eggs, granulated sugar and butter with the mixer and stir until the sugar dissolves and the mixture is integrated.

2. Knead the dough by adding the flour and other ingredients. The dough is not supposed to stick to the hand.

3. If the dough sticks to your hand, spoon the 1/2 cup of flour that you have left on the edge. Stop adding flour as soon as the dough does not stick to your hand.

4. Wrap the dough with cling film and let it rest in the refrigerator for half an hour. In the last 10 minutes of the rest period of the dough, preheat the oven to 175 degrees.

5. Cut the cookie dough you take out of the refrigerator into two equal parts.

6. Put one of the pieces on the counter where you lightly floured. Lightly flour the dough as well. Roll out the dough with a roller so that it is no more than half a cm thick. Cut with a cookie mold or a glass of mouth.

7. Place the cut cookie pieces on a baking sheet laid out with oiled paper. Repeat the same process for the other part. Bake the cookies that you have placed intermittently on multiple baking sheets in the preheated oven for 12 minutes.

8. After removing the cookies from the oven, put them on a cold grill with oiled paper. If possible, in a cool place like a balcony, share it with your loved ones after cooling for about half an hour until the cookies harden.


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