Soft Ginger Cookies with Cream Recipe
Ginger cookies or gingerbread are probably the most popular pastries on the new year’s table. I will offer a version of cookies without butter, with 33% cream. It turns out not crumbly, but soft and tender. Keeps it soft for up to 5 days.
Servings
12
Cook Time
60minutes
Servings
12
Cook Time
60minutes
Ingredients
Instructions
  1. Sift the flour into a bowl, add the spices and baking powder, and whisk everything together.
  2. Whisk cream, egg, sugar, salt and molasses into a smooth mass.
  3. Now, at low speed of the mixer, gradually introduce the flour mixture into the liquid ingredients.
  4. The dough is similar in consistency to the dough for kurabye. It’s quite sticky.
  5. Fold the dough into a pastry bag. Put the cookies in any shape. It is better to put on parchment to make it easier to remove. From experience, I will say that the dough is quite difficult to put out of the pastry bag. You can just put it on a baking sheet with two teaspoons.
  6. Bake in a preheated oven at t=180-190°C. Cool the finished cookies on the grill and decorate with icing if desired.
  7. Cookies are perfectly stored in a container or tin with a closed lid and keep soft for up to 5 days. It is not crumbly at all, but rather soft and tender.
  8. Enjoy with meal.
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