Christmas gingerbread cookies

The cookies that gave rise to the cookie cutter trend. Warm gingerbread cookies full of winter flavor. The recipe is extremely easy and proven – perfect for Mooso cookie cutters.

Before making the cookies, make sure all the ingredients are at room temperature. For the best result, use Mooso dough rulers, which will help all the cookies have the same thickness.

Ingredients

• 425 g of flour
• ½ teaspoon of salt
• 6 g of ground ginger
• 6 g of ground cinnamon
• 0.5 g of ground cloves
• 85 g of unsalted butter
• 150 g of brown sugar (muscovado is recommended)
• 1 large egg
• 120 g of liquid honey (can be replaced with molasses or maple syrup)
• 1 g of vanilla paste
• 1 teaspoon finely grated lemon peel (optional))
• a splash of milk (optional)

Production steps

1. Beat the softened room-temperature butter and sugar until smooth. Do not overbeat.
2. Pour the egg and vanilla paste into the mixture and beat until the mixture comes together and becomes smooth.
3. Pour in the honey and add the lemon zest (if using). Mix until smooth.
4. Mix flour, salt and spices in a bowl. Slowly add the flour mixture to the wet mixture, mix and knead until you get a soft dough. If the dough is too stiff – add a little milk.
5. Wrap the dough in cling film and put it in the fridge to cool for about 30 minutes.
6. Roll out the dough on baking paper or a floured surface to 5mm. Use Moos dough rulers to ensure uniform dough thickness.
7. Before pressing the cookies, cover the rolled dough and the mold with flour or cocoa – this will make it easier to form the cookies. For best results, chill the formed cookies in the refrigerator before baking.
8. Bake at 190C (top-bottom baking mode) for about 8-9 minutes. Allow to cool completely before tasting.

Last tips

• You can prepare the dough the night before, just let the dough come to room temperature before rolling. You can judge whether the dough is suitable for forming cookies by its consistency – if the dough is stiff, wait a little longer.
• Can’t move the formed cookie and baking sheet? Roll the dough directly on the baking paper, and then transfer it directly to the baking sheet.
• Do not use flour that contains raising agents. Such flour and used soda or baking powder will cause the cookies to puff up and distort the picture.
• If the dough sticks to the molds – don’t spare flour or cocoa. Dip the mold in flour or cocoa, shake off the excess and press the dough.
• Bake the cookies in a baking tray lined with baking paper or a perforated mat.
• To clean Mooso cookie cutters, you can soak them in warm, soapy water and use a brush to remove any remaining dough. Our molds can also be washed in the dishwasher (max. 50C)