Best Gingerbread Dough Recipe
Hey everyone! It’s been a while since my last post but now I’m back with an amazing recipe! As you know it is almost THIS time of the year so it is just a perfect moment to start practising all those delicious Christmas recipes that you wouldn’t even think about in summer. Therefore I’ll share a great gingerbread dough recipe with you today. It is a bit more time consuming than any other cookie recipe but if you want an authentic experience then you should try it out! In the end it is definitely worth it.
I will also show you how to make your own sugar syrup, you can of course buy it from groceries but this year I decided to make my first gingerbread cookies completely from scratch. Just be careful with this part because it is super hot and you have to be quick when handling it. It can burn really easily!
How To Make Brown Sugar Syrup?
Take 500 grams of white granulated sugar, start to heat it on medium heat in a pot. Constantly stir the sugar, soon it will be light syrup and then it will be starting to boil and getting darker. Now “burn” it a little but not more than 1-1.5 minutes. Take it off the heat and add 500 ml of boiling water but be really careful with this step because there will be a hot “cloud” above the pot for the moment. Then stir it, but it back on low heat and add another 800 grams of white sugar. Stir it until it is all melted. Now your brown sugar syrup is ready and it’s time to go on with the gingerbread dough.
Christmas Gingerbread Cookies Dough Recipe
INGREDIENTS:
- 1.3 kg of white sugar
- 2 kg of all purpose flour
- 500 g butter
- 300 g sour cream
- 2 teaspoons of baking powder
- 1 egg
- 2 tablespoons of cardamom
- 2.5 tablespoons of ginger
- 2 tablespoons of nutmeg
- 3 tablespoons of cinnamon
- 3 tablespoons of clove
- 1 tablespoon of salt
- 1/2 tablespoon of black pepper
INSTRUCTIONS:
- Make brown sugar syrup. (Look up)
- Add all the spices and butter to the syrup.
- Now let the syrup cool down and then add an egg and sour cream.
- Meanwhile mix flour and baking powder.
- Then start to mix flour to the syrup step by step and knead it into a dough.
- Share your dough into 4 parts and store them in the fridge.
Now you have about 4.2-4.5 kg of gingerbread dough which is quite a lot. But don’t worry, you can freeze it or keep it in the fridge for 2-3 weeks. You can also share it with your family and friends. I think it is one of the best Christmas gift ideas ever!
I hope you have fun baking your gingerbread cookies with your family! You can also check out my easy cinnamon rolls or gluten free chocolate cake recipes! And of course I would apperciate if you gave me a little feedback about my recipes! Anyway – stay healthy and enjoy your holidays!
La Pura Vida
Kariné