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BAKING: GINGERBREAD COOKIES

Let’s celebrate one of my favorite Czech holiday traditions together - making and decorating Christmas cookies! Here you can design your own cookie shapes and decorate with frosting. Enjoy!

Total: 65 mins

  • Prep: 20 mins
  • Cook: 45 mins
  • Servings: 36 servings

Materials Needed:

  • Whisk or electric hand mixer 
  • Zester and rolling pin 
  • Plastic wrap and baking paper
  • Baking sheet and various cookie cutters
  • Plastic ziplock or sandwich bags, or piping bags

*Note: all spices should be ground or you can use Perníkové koření

Ingredients:

  • 2 1/3 all-purpose flour                                   
  • 1 1/4 cups sugar                                           
  • 2 teaspoons cinnamon                                  
  • 2 teaspoons ginger                            
  • 1 teaspoon allspice                            
  • 1 teaspoon nutmeg                            
  • 1/2 teaspoon cloves                          
  • 1/2 teaspoon baking soda                              
  • 1 cup butter, softened                                   
  • 2 tablespoons honey (warm)            
  • 2 large eggs (lightly beaten)
  • 1 tablespoon rum                                        
  • 1 teaspoon lemon zest                                  
  • Frosting Ingredients                            
  • 1 egg white (from a large egg)                      
  • 2 cups powdered sugar                                 
  • Water as needed (2-3 teaspoons should be enough)     

Step one:  In a medium bowl, combine flour, sugar, spices, and baking soda until well mixed. In a large bowl, beat or whisk butter until creamy. Add honey, eggs, rum, and lemon zest and mix until combined. Add the dry ingredients into the wet mixture and beat or stir until dough starts to form. You may need to move the dough onto a floured surface and work with hands until well formed and smooth. Wrap dough in plastic, chill in the refrigerator for 30 minutes, then take it out 5 minutes before rolling. Preheat oven to 165. 

Step two: Roll dough out between two pieces of baking paper. Use extra flour on dough if sticky. Roll dough ½ to ¾ centimeter thick. Use cookie cutters to make various shapes leaving 2 inches between cookies. Remove scraps and repeat until all dough is used, if needed you can place extra cookies on another sheet of baking paper and wait until first batch is done to bake. Lift baking paper from corners and place on baking sheet. Bake 15-20 minutes or until edges are golden brown. Cool for at least 5-10 minutes before wire rack. 

Step three: When cookies are completely cool, decorate with frosting! Let frosting harden before storing in an airtight container.

Frosting Ingredients

  • 1 egg white (from a large egg)
  • 2 cups powdered sugar
  • Water as needed (2-3 teaspoons should be enough)

Step one: In a large bowl, using a whisk or electric mixer, beat the powdered sugar and egg white until well combined. Add water by teaspoonful as needed and beat until smooth.

Step two: Now time to decorate! If you don’t have a piping bag you can make your own. Using a large spoon, transfer the frosting into ziplock bags. Each member of the family can have their own bag! Be sure to use thick plastic so it doesn’t break or tear easily. Cut a very small hole at the tip of the corner on the bag and squeeze. Voila!


 

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