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Printed gingerbread

Author
Cookinero 14 Mar 2025
5170
Printed gingerbread

Fancy homemade gingerbread can be not only a wonderful addition to evening tea, but also a pleasant gift for family and friends on holidays. Find unusual molds, fancy rolling pins for applying a pattern to the dough, confectionery decorations - and please yourself and your guests! Be sure to keep in mind that the dough should lie in the refrigerator overnight before baking. But the next day you can gather around the kitchen table with the whole family and cook sweet gingerbread together!

How to cook Printed gingerbread

Step 1

Printed gingerbread

Take a saucepan with a thick bottom and heat sugar, honey and butter in it over low heat. Do not bring to a boil!

Step 2

Printed gingerbread

While the mixture is cooling, mix 600 grams of flour with spices, cocoa, baking powder. Sift and add citrus zest.

Step 3

Printed gingerbread

Mix the eggs without beating them. While stirring, gradually add the eggs to the sweet mixture.

Step 4

Printed gingerbread

Continue mixing while adding the flour and spices. Then add the remaining flour. The dough should become dense.

Step 5

Printed gingerbread

Form the dough into a ball, wrap in cling film and leave in the refrigerator overnight.

Step 6

Printed gingerbread

The next day, while the oven is heating up to 180 degrees, roll out the dough to a thickness of 3 mm. Cut out gingerbread cookies with molds and make an imprint on them with a special textured rolling pin.

Step 7

Printed gingerbread

Line a baking sheet with parchment paper, place the pieces on it and leave in the oven for 10 minutes.

Printed gingerbread - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace honey with maple syrup or agave nectar in equal amounts. For a sugar alternative, use golden syrup or corn syrup, but note that the flavor and texture may vary slightly.
Store cooled gingerbread cookies in an airtight container at room temperature for up to 2 weeks. For longer storage, place them in the freezer for up to 3 months.
To make vegan gingerbread, replace butter with coconut oil or vegan butter, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and ensure your sweetener is plant-based. Adjust baking time if needed.
Chilling the dough allows flavors to meld, hydrates the flour evenly, and firms up the butter for easier rolling. If short on time, refrigerate for at least 2-3 hours.
Lightly dust the dough and rolling pin with flour. For intricate imprints, chill the dough again for 15 minutes before using the textured rolling pin.
Yes! Wrap the dough tightly in plastic and freeze for up to 3 months. Thaw overnight in the fridge before rolling and baking as directed.
Gradually add 1-2 tbsp more flour while kneading until manageable. Stickiness often occurs if the butter mixture wasn't cool enough before mixing.
After baking, brush with edible gold luster dust, drizzle with royal icing, or decorate with edible markers. The imprints create beautiful natural patterns for simple decorations.
Absolutely! For smaller cookies, reduce baking time by 2-3 minutes. For larger pieces, increase by 3-5 minutes and check for firm edges. Adjust thickness accordingly.

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