Chocolate Gingerbread with Sugar Glaze

Chocolate gingerbread cookies with a sugar-lemon glaze - just like the ones from childhood: rich and fragrant with cinnamon, ginger and nutmeg. This recipe from Liza Glinska has the dough mixed on a brewed honey-milk base and bakes in just 10 minutes. Recommended - make them and treat your whole family.

Chocolate Gingerbread with Sugar Glaze

Soft chocolate gingerbread cookies made with honey, cinnamon, ginger and nutmeg, topped with a sugar-lemon glaze.

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 20 gingerbread cookies

Ingredients Method Notes

Ingredients

  

Dough

• 100 ml milk
• 25 g honey
• 10 g butter
• 0.5 tsp cinnamon
• 0.5 tsp ginger
• 1 pinch nutmeg
• 175 g wheat flour
• 100 g sugar
• 30 g cocoa powder
• 1 egg yolk
• 1 pinch salt
• 3 g baking soda

Glaze

• 5 tbsp powdered sugar
• 1-2 tbsp lemon juice

Method

 

1. Put the milk, honey, spices and butter into a saucepan, warm over heat until the milk starts to steam, then remove from the heat.
2. Add 50 g of flour (from the total amount) and 100 g of sugar to the mixture, stir, add the egg yolk and mix again.
3. Sift in the flour mixture of cocoa, the remaining flour and baking soda in batches, knead the dough and gather it into a ball.
4. Roll the dough out into a 1 cm thick sheet, cut out the gingerbread with a cookie cutter and place on a parchment-lined baking tray.
5. Bake for 10 minutes in an oven preheated to 180°C, remove and let cool.
6. Mix the powdered sugar with the lemon juice and coat the gingerbread with the glaze.

Notes

Recipe by Liza Glinska.

Tips

• Roll the dough out into a 1 cm thick sheet and cut out the gingerbread with a cookie cutter.
• Don't over-bake the gingerbread - 10 minutes is enough, otherwise they'll turn dry.
• Apply the glaze only once the gingerbread has cooled completely.