Gingerbread cookies



For the cookies:

390 g of GALLO cake flour

2 g of salt

3 g of baking soda

2 teaspoons of powdered ginger

1 teaspoon of powdered cinnamon

¼ teaspoon of nutmeg

¼ teaspoon of ground cloves

113 g of butter, room temperature

260 g of sugar

1 egg

For the icing:

1 egg white

120 g of icing sugar


Step 1

Preheat the oven to 170ºC.

Step 2

In a bowl, mix the butter with the sugar and beat with a hand mixer for 4 minutes.

Step 3

Add the egg and mix until fully mixed. Finally, add the flour with the spices, baking soda and salt. Mix with a spatula until you get a smooth dough.

Step 4

Roll out the dough on a flat surface dusted with a little flour until you get a thickness of 5 mm. Cool down the dough in the fridge for 10 minutes.

Step 5

Cut out the cookie shapes using cutting moulds and place them on an oven-safe tray. Bake at 170ºC for 12 minutes and let them cool.

Step 6

For the icing, beat the egg white and icing sugar with a hand mixer until you get a smooth and shiny icing.

Step 7

Put the icing in a piping bag with a nozzle and decorate the cookies.

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