Level: Easy Total Time: 1h 10min + Overnight in the fridge
There are few other Scandinavian cookies as well known as the Gingerbread cookies. You can even get a version from the food store in a famous giant Swedish furniture chain. But nothing beats the homemade! And if you buy them you will miss out on the Christmas scent that fills your home while baking, which is as precious as the taste of the cookies themselves!
Baking these is extremely simple and something you can easily do as a family activity in December! Kids at any age love to cut out their chosen shapes, decorate with ice glazing and see them hung in a red ribbon in the window or on the Christmas tree. That is unless you are eating them all straight away! Preparing Gingerbread cookies is such a strong and cozy tradition in Norway, it is almost impossible to imagine celebrating Christmas without it. If you haven’t already tried, I strongly advise you to have a go at starting a new Christmas tradition. I am pretty sure that once you’ve made them once they’ll stick with you forever…
THE TIPS TO SUCCEED
1: The dough needs a night in the fridge before baking.
2: Make a double portion! These disappear so fast there is no way they will grow old.
Let’s get started
Ingredients
- 150 g Butter
- 100 ml Golden Syrup
- 185 g Sugar
- 100 ml Cream
- 450 g All-purpose flour
- ½ tsp Ground Cloves
- ½ tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 1 tsp Baking powder
How to do it?
Heat(but not boil) butter, syrup and sugar together until entirely melted. Stir continuously. It takes at least 10 minutes before the sugar has fully melted.
Let the mixture cool down for 5 min.
Add the cream and sift in the rest of the ingredients.
Mix, place in a small bowl and cover with plastic wrap.
Leave the dough in the fridge overnight.
Roll out, using a rolling pin, small portions of the dough until 2-3 mm thick. Keep the dough you are not using in the fridge while baking.
Cut the cookies using cookie shape cutters and place them on a baking paper covered baking tray.
Bake at 175°c for 8-10 min, or until the edges start to get dark brown.
Decorate with sugar glazing once the cookies have cooled down (optional).
How to serve the Gingerbread cookies?
I prefer to eat them plain without icing sugar, but they are also lovely and very good looking with 🙂 They are also awesome as decoration, hanging in your window or on your Christmas tree!
Gingerbread cookies
Ingredients
- 150 g Butter
- 100 ml Golden Syrup
- 185 g Sugar
- 100 ml Cream
- 450 g All-purpose flour
- ½ tsp Ground Cloves
- ½ tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 1 tsp Baking powder
Instructions
- Heat(but not boil) butter, sirup and sugar together until entirely melted. Stir continuously. It takes at least 10 minutes before the sugar has fully melted.
- Let the mixture cool down for 5 min.
- Add the cream and sift in the rest of the ingredients.
- Mix, place in a small bowl and cover with plastic wrap.
- Leave the dough in the fridge overnight.
- Roll out, using a rolling pin, small portions of the dough until 2-3 mm thick. Keep the dough you are not using in the fridge while baking.
- Cut the cookies using cookie shape cutters and place them on a baking paper covered baking tray.
- Bake at 175°c for 8-10 min, or until the edges start to get dark brown.
- Decoratewith sugar glazing once the cookies have cooled down (optional).
