Chocolate Gingerbread Cookies in Milk Glaze
by Editorial Staff
One of the best gingerbread dough recipes I’ve ever made. Gingerbread cookies with cocoa, cinnamon, cloves, ginger, cardamom, nutmeg, and orange peel are soft inside, incredibly fragrant, with a delicate, even exquisite taste. A layer of sugar and milk glaze prevents the baked goods from drying out, and you can enjoy these gingerbread cookies for a long time!
Cooking: 20 minutes
Servings: 10
Ingredients
- Flour – 450-480 g + for working with dough
- Honey – 2 tablespoon
- Eggs – 2 pcs.
- Sour cream – 150 g
- Sugar – 200 g
- Refined vegetable oil – 80 g
- Cocoa powder – 30 g
- Salt – 1/3 teaspoon
- Baking powder – 11 g (1 sachet)
- Ground cinnamon – 1 teaspoon
- Ground nutmeg – 0.5 teaspoon
- Ground dry ginger – 1 teaspoon
- Cardamom – 3-4 pcs.
- Cloves – 3-4 pcs.
- Orange (zest) – 1 pc.
- Powdered sugar – 100 g
- Milk – 2-3 tablespoon
Instructions
- In a deep bowl in which you will knead the dough, beat in the eggs, add salt and sugar. Stir. Add refined (no aroma) vegetable oil, honey, and sour cream – the fatter the better. I didn’t have ground cardamom and cloves, so I ground the cardamom boxes and clove buds in a coffee grinder. Add spices to the dough – cinnamon, ginger, nutmeg, cardamom, and cloves.
Remove the zest from the orange with a fine grater. Add the zest to the dough. Sift baking powder, cocoa powder, and wheat flour through a sieve into a bowl and add liquid ingredients. Knead the dough first with a spatula, then with your hands. - It is convenient to finish kneading the dough on a flat table surface. The dough turns out to be quite soft pliable but does not stick to hands. Put the bun in a bag and refrigerate for 20 minutes. 5 minutes before the end of the proofing of the dough, turn on the oven to heat up to 180 degrees.
- Dust the surface of the table with flour and roll the gingerbread dough into a 1 cm thick layer. Cut circles out of the dough with a circular notch (or glass, for example). Dip the cutting into flour each time before cutting so that the dough can be easily removed from it.
- Cover a baking sheet with a sheet of parchment paper and place the dough circles there.
Bake the orange zest chocolate gingerbread for 15-20 minutes. While the first batch is baking, work on the remaining dough. - Gradually add the icing sugar to the milk, stirring with a whisk. Instead of milk, you can use protein, lemon juice, or plain water. Dip each gingerbread in milk frosting. If you have a large container, you can make the icing in it and dip all the gingerbread cookies at the same time.
Place the milk-glazed gingerbread cookies on top of the parchment. Leave until the glaze hardens completely (about 30 minutes). The icing should completely cover the gingerbread cookies, in which case their shelf life will be much longer. After drying, the icing sugar cracks beautifully. - Fold the iced chocolate gingerbreads into a pretty basket or plate and serve.
A cup of tea with milk and soft chocolate gingerbread in milk glaze – you can only dream of it!
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