These light-colored gingerbread cookies offer a delightful twist on a holiday classic, spiced with ginger, cranberry powder, and cinnamon. Perfect for decorating and sharing festive flavors!
Light-colored gingerbread
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Category
Sweet recipes
Recipe: Saara Takahashi
Photo: Saara Takahashi
Ingredients
Gingerbread:
- 250 g butter
- 3 dl sugar
- 3 eggs
- 8 dl flour
- 1 tsp baking soda
- Vanilla sugar, to taste
- Other spices, to taste
Decoration:
- 1 egg white
- 2 dl powdered sugar
- Natural Nordic Cranberry powder
- Natural Nordic Bilberry powder
Directions
Gingerbread:
Cream the butter and sugars together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, mix together the dry ingredients, then add to the wet mixture and stir until a smooth dough forms.
- Cover the bowl with cling film or a plastic bag and refrigerate overnight.
Roll out a small portion of dough into a thin sheet and cut out cookies using a shaped cutter. Note: Keep the dough in the fridge, working with only a small piece at a time. The dough becomes hard to handle if it warms up.
- Bake the cookies in a preheated oven at 175°C for 7-12 minutes, until lightly golden.
- Decorate after cookies have cooled down.
Decoration:
Mix powdered sugar with cranberry powder (for pink) and wild blueberry powder (for purple).
- Whisk the egg white until stiff peaks form, then add the powdered sugar mixture.
- Place the icing in a small plastic bag, snip a tiny hole in one corner, and decorate.
- Enjoy your light-colored gingerbread cookies!
Recipe Note
The cookie dough can be stored in the refrigerator for up to a week before baking.
For spices, I used ground ginger, cranberry powder, and cinnamon.