Gingerbread Dough for Cookies
The scent of spices, syrup and butter is the very beginning of homemade Christmas baking. This recipe for gingerbread dough for cookies gives a smooth dough wit…
Ingredienser
Instructions
Melt sugar, butter and dark syrup together in a saucepan over low heat. Stir gently until the sugar has dissolved and the mixture is smooth.
Add ground pepper, cinnamon, ginger powder and ground cloves, and stir the spices in well.
Remove the pan from the heat and let the mixture cool until lukewarm.
Stir in the eggs until smooth.
Sift the flour and baking soda together. Gradually mix the dry ingredients into the syrup mixture until you have an even and smooth gingerbread dough.
Place the dough in a bowl, cover with plastic wrap and refrigerate for a few hours, until firm and easy to roll out.
Nutrition per serving
Energi ca. 7849 kcal
Protein 113.0 g
Fett 264.9 g
Karbohydrater 1251.1 g
Fiber 34.4 g
Sukker 484.5 g
Salt 0.4 g
Tips & tricks
Divide the dough into smaller portions before rolling. This keeps the rest of the dough cold while you work and makes the cookies easier to cut neatly without the dough sticking.
Did you know?
Gingerbread dough needs resting so the flour can absorb moisture and the spice aroma can settle. Cold dough is also easier to roll thinly and gives cookies that hold their shape better. Spices such as cloves, ginger and cinnamon also develop a more rounded flavor after resting.
