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Gingerbread with sugar

Author
Cookinero 5 Aug 2025
2730
Gingerbread with sugar

The tradition of drinking tea with sweets appeared in Rus', because the main thing at the table was heart-to-heart talks, and not enjoying the drink itself, as, for example, in Japan. If you, like most of your compatriots, like to complement your tea drinking with something tasty, we suggest making gingerbread. Delicate, soft and sweet pastries will appeal to both adults and children.

How to cook Gingerbread with sugar

Step 1

Gingerbread with sugar

Prepare the glaze. To do this, put the white of one chicken egg, powdered sugar in a deep bowl and mix. Beat all the ingredients in the bowl well with a mixer until a fluffy, homogeneous mass is formed.

Step 2

Gingerbread with sugar

In a second deep container, mix the remaining dry ingredients, two eggs, pour in milk and vegetable oil.

Step 3

Gingerbread with sugar

Knead the dough.

Step 4

Gingerbread with sugar

Roll out the dough into a 1 cm layer. Use a glass to cut out circles from it.

Step 5

Gingerbread with sugar

Line a baking tray with baking paper, place the dough on it. Place the tray in an oven preheated to 180 degrees and bake for 15-20 minutes.

Step 6

Gingerbread with sugar

Let the gingerbread cool slightly and brush it with glaze.

Gingerbread with sugar - FAQ About Ingredients, Baking Time and Storage

Yes, you can use aquafaba (the liquid from canned chickpeas) or a commercial egg replacer to make the glaze vegan. Whip it just like egg whites until fluffy.
Store them in an airtight container at room temperature for up to 1 week. For longer freshness, place parchment paper between layers to prevent sticking.
Yes, replace the regular flour with a 1:1 gluten-free flour blend. Ensure all other ingredients (like baking powder) are certified gluten-free.
Blend granulated sugar in a high-speed blender or food processor until fine, or use honey or maple syrup for a different sweetness (though the texture will vary).
Yes! Freeze unbaked dough (rolled and cut) for up to 3 months, or freeze baked cookies (unglazed) in an airtight bag. Thaw at room temperature before glazing.
Add 1-2 tbsp more milk to the dough, or reduce baking time by 2-3 minutes for a chewier texture. Avoid overbaking.
Dust with cinnamon, add sprinkles to the glaze, or sandwich two cookies with jam or Nutella for a festive twist.

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