Gingerbread Cookies
53 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Dough preparation
From all ingredients, knead a smooth dough. Form it into a roll, lightly dust it with flour, and wrap it in cling film. Let it rest in the refrigerator overnight.
Preheat the oven to 180 °C. Line a baking sheet with baking paper.
Let the rested dough come to room temperature. Then, roll it out on a lightly floured surface into a sheet 3–4 mm thick. Cut out the desired shapes and transfer them to a baking sheet lined with baking paper. Place in the preheated oven and bake for 8 minutes.
Chef's tip
Use dark Dutch-process cocoa. You can mix the dough with a wooden spoon or in a stand mixer. The dough will last up to a week in the refrigerator. Sift the sugar several times; the icing will be smoother. Mix the icing until truly smooth. If lumps remain, they will not pass through the decorating tip. For preparation, you will need cookie cutters and a piping bag with a decorating tip.
Nutritional values
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