New Year's festivities awaken people's faith in a miracle, memories of how the celebration took place in childhood, the desire to give gifts to their relatives and friends, to make surprises. One of the best and most pleasant gifts for relatives will be delicious homemade cakes, for example, New Year's gingerbread with icing.

What you need

Most gingerbread recipes contain such mandatory ingredients as:

Flour;
Eggs;
Sugar;
Salt;
Glaze;
Butter;
Spices and seasonings.

Almost every housewife has her own secret recipe for making New Year's gingerbread with icing. First of all, the dough is always prepared for baking, then the icing to decorate it.

Recipe for cooking at home

A large number of recipes on how to make Christmas cookies with icing can be heard from friends and acquaintances, but, as always, you want to use the simplest one to get delicious pastries and spend a minimum of effort and time on preparing them.

A simple recipe will require the following ingredients:

350-360 g flour;
A pinch of nutmeg;
160-170 g of sugar;
Two teaspoons of cinnamon;
½ teaspoon of soda;
50-60 g of honey;
Two teaspoons of ginger;
a pinch of salt;
A pinch of cloves;
110-120 g butter;
Egg.

Having collected the necessary products for making gingerbread with icing, you should start rolling out the dough and start preparing the powdered sugar.

Preparing the dough:

It is necessary to put all the ingredients in the blender bowl, except for the egg, and cut the butter bar into cubes before that.
All components of the future test are mixed together.
Next, the resulting mass is laid out on the working surface of the table.
A recess is carefully made in it, into which a chicken egg is broken. Everything is kneaded until a dough is obtained.
The finished dough should be slightly flattened and wrapped with cling film, put in the refrigerator for half an hour.

After the dough has rested and cooled, it is necessary to roll it out to a layer one centimeter thick. Then, with special molds, you can cut out New Year's figures from the finished dough layer so that Christmas gingerbread cookies with icing create a joyful mood. Most often, figurines of Christmas trees, festive balls for the Christmas tree, bunnies, bears and stars are made from dough.

Next, the gingerbread cookies are laid out on a baking sheet covered with baking paper, and sent to a preheated oven for 15 minutes. Ready-made Christmas gingerbread should cool down. While they are cooling, you can make the icing for the Christmas cookies. For its preparation you will need egg white, lemon juice and powdered sugar. Glaze is made as follows:

The protein is ground with powdered sugar until smooth.
New Year's cookies are painted with finished icing.
The painted gingerbread cookies should harden so that the drawing does not smear.

An interesting recipe for gingerbread dough from TV presenter Yulia Vysotskaya. To prepare it, you will need the following products:

100-120 g brown sugar;
One egg;
250-260 g flour;
10-12 g of ginger;
100-120 g butter;
50-55 ml maple syrup;
Half a teaspoon of dry ginger;
100-110 g cream;
Baking powder spoon;
Three umbrellas of carnation;
A spoonful of cinnamon.

To make it, you need to grind cinnamon and cloves into powder and mix with dry ginger. Fresh root crops are peeled and grated. Syrup, grated ginger, cream and spices are poured into a suitable container and placed on the stove. The mixture is brought to a boil and cooled.

The butter is rubbed with sugar, an egg is driven into it, half of the flour and everything is mixed, then a mixture of cream and spices is poured in, the remaining flour with baking powder is added and the mass is whipped. The finished dough is sent to the refrigerator for 12 hours. After the mass has cooled, it will be possible to prepare gingerbread with icing for the new year from it.

Video of cooking and painting Christmas gingerbread

Glaze types

White icing looks especially attractive on gingerbread. To make it, you need to knead a bar of white chocolate and melt it with a water bath, add a spoonful of milk or cream, a little powdered sugar to it. All components are thoroughly mixed with a blender.

The classic Christmas cookie icing is made from egg white, powdered sugar and lemon juice as described above.

You can surprise guests who decide to congratulate them on the holiday with gingerbread with caramel icing. To make it you will need:

½ cup brown sugar;
Vanillin;
Three large spoons of milk;
A glass of powdered sugar;
20-30 g butter.

It is prepared as follows:

Melt the butter, pour milk into it and add brown sugar, boil for a minute.
Add half a glass of powdered sugar to the resulting composition, beat and let cool, pour in the rest of the powder and vanillin. Beat again.

To get colored icing to decorate New Year's cookies, you will need the following products:

Two teaspoons of powdered sugar;
0.4 teaspoon of almond extract;
A glass of powdered sugar;
Two teaspoons of sugar syrup.

The preparation looks like this:

The powder is mixed with milk, sugar syrup is added to the resulting composition. Everything is fluffed up.
The finished glaze is laid out in small containers, food coloring of the desired color is added to each of them.

Orange icing will add an unusual taste to festive cookies. For her you will need:

3 large spoons of orange juice;
¾ cup powdered sugar.

How to make orange icing:

Pour the juice into a container and gradually add powder to it.
Mix juice and powder well. The consistency will be liquid.

Also very popular is the painting of New Year's gingerbread with chocolate icing. To make it you will need:

Two large spoons of cocoa;
Two glasses of powdered sugar;
20-22 g butter;
Vanillin;
4 large spoons of milk.

Softened butter is mixed with powdered sugar, vanilla and cocoa. The mass is ground, milk is added to it, everything is mixed until a homogeneous composition.

How the icing is applied and the Christmas gingerbread is decorated

Before applying the glaze on the gingerbread, you need to slightly moisten its surface with ordinary boiled water. Further, with the help of a confectionery syringe, the contour of the gingerbread is carefully outlined, and then you can paint it as your fantasy tells.

To make the icing dry faster, the painted cookies need to be put in a preheated oven for a couple of minutes.

Christmas gingerbread cookies can be made in the form of snowmen, snowflakes, keys, Christmas trees, etc. Most often, cookies of any shape are covered with completely white or cream icing, New Year's toys, twigs, snowflakes and everything that can be associated with New Year's symbols are drawn on it.

A beautiful homemade Christmas gingerbread can be not only a great gift for the holiday, but also a wonderful original Christmas tree decoration, if you make small holes in the dough during its preparation, through which you can skip the ribbons.

If you have never baked the most New Year's sweet, you have lost a lot. What a pleasure to cook and then decorate New Year's gingerbread with the children! Moreover, there is nothing complicated in preparing this delicacy.

To bake New Year's gingerbread, you will need a minimum of ingredients. Mandatory components of this New Year's dessert are flour, any honey that is at hand, and spices (spices). Without them, New Year's gingerbread and not gingerbread at all, because even the name of this delicacy already implies the presence of spices in it.

But to decorate New Year's gingerbread, you will also need patience and a good mood. So stock up on both, take your loved ones to help and prepare New Year's gingerbread cookies for the festive table for a dessert of fabulous beauty. We are ready, in turn, to offer you several recipes, from the simplest to the most intricate, leaving the choice up to you.

Sweet honey New Year's gingerbread "Winter's Tale"

Ingredients:
4 tbsp. flour,
½ st. water,
3 eggs,
1 st. l. butter,
1 st. honey,
1 st. l. ground cinnamon,
½ tsp ground cloves,
½ tsp soda,
1 st. almonds.
For glaze:
1 egg white
1 st. powdered sugar
8-10 drops of lemon juice.

Cooking:
Put the mixture of water and honey on the fire and bring to a boil. Cool slightly, gradually add flour, soda, mashed eggs, butter, cinnamon, cloves and chopped almonds. Mix and place the dough on a table sprinkled with flour. Roll out the dough into a layer 1-1.5 cm thick and cut out the figures. Put the gingerbread cookies on a baking sheet covered with baking paper and bake in an oven preheated to 200ºС for 10-15 minutes. Let the finished gingerbread cookies cool and cover them with icing. To prepare it, beat the protein with a whisk until it is increased 3-4 times. While beating, slowly add the icing sugar and then the lemon juice. Rub the icing until white and fluffy. Using a pastry bag or a simple plastic bag with the end cut off, simply spread the icing on the gingerbread cookies. You can sprinkle them with confectionery sprinkles in the form of stars, snowflakes, balls, and then wait until the icing hardens to admire the creation of your hands.

Unfortunately, such rich, lush gingerbread cookies are not suitable for drawing patterns on them. For this, the so-called kozuli are ideal - gingerbread made from a denser dough.

Gingerbread icing can be tinted to create intricate patterns. It is desirable to use natural products as dyes - cocoa, chocolate, beetroot, carrot or spinach juice, etc.

Chocolate Christmas gingerbread

Ingredients:
250 g honey
100 g sugar
150 g butter,
1 egg
500 g flour
1 tsp baking powder
25 g cocoa powder
2 cinnamon sticks
5 carnations,
pea-sized nutmeg
1 cardamom inflorescence,
some vanilla.
For glaze:
1 protein
180 g of powdered sugar,
a few drops of lemon juice
1 st. l. starch (without top).

Cooking:
Melt butter, honey and sugar in a saucepan, add 1 tbsp. l. spices ground in a coffee grinder. Leave the mass to warm up for another 5 minutes, but do not boil. Then mix the flour with cocoa, baking powder, add the egg, slowly pour in the hot mixture and mix. You should get a dough that resembles plasticine in consistency. Knead well, wrap in cling film and refrigerate for a couple of hours. Before cooking, remove the dough from the refrigerator and let it rest for another half an hour at room temperature so that it softens. On a table sprinkled with flour, roll out the dough into a layer 3-5 mm thick, cut out cockerel figures from it and put them on a baking sheet covered with baking paper, send them to an oven preheated to 170ºС for 15 minutes, if you want the gingerbread cookies to turn out soft, or for 25-30 minutes if you prefer harder and more tanned. After baking, decorate the gingerbread cookies with glaze patterns. To prepare the glaze, mix all the ingredients thoroughly in a bowl. Keep an eye on the glaze, its consistency should be such that it can be painted.

Orange New Year's gingerbread "Yolochnye toys"

Ingredients:
7 art. flour,
2 tsp baking powder
3 eggs,
240 g butter,
2 tbsp. Sahara,
1-2 tbsp. l. honey,
2 tsp cocoa powder
2 medium sized oranges
2 tsp cinnamon,
1 tsp ground ginger
1 tsp salt,
icing - for decoration.

Cooking:
Remove the zest from the oranges, squeeze the juice from the fruit. Combine butter, eggs, flour, sugar and orange juice (about 100 ml), add cocoa, ginger, cinnamon, liquid honey, baking powder and zest to the mixture. Knead the dough. Divide it into 4 parts, roll each one alternately into a layer 3-5 mm thick. Remember that the thinner you roll out the dough, the firmer and crispier your gingerbread will be. Cut out the shapes. You can use a cocktail tube to make holes, then the gingerbread can be hung on a Christmas tree. Place the cut out figures on a baking sheet lined with baking paper and bake in the oven preheated to 180ºС for 15 minutes. Then let the finished gingerbread cookies cool and decorate them with icing, which you can cook using the previous recipes or your own, which have already been repeatedly tested in practice.

New Year's gingerbread roes

Ingredients:
1 kg rye flour
1 st. honey,
2 tbsp. Sahara,
2 tbsp. water,
100 g butter.
1 g of cinnamon and cloves.
For glaze:
2 squirrels,
5 st. l. powdered sugar.

Cooking:
Mix sugar, honey and water and boil until the mixture turns brown. Cool it to 70ºС, add butter, cinnamon and cloves to it, stir in the flour and take out the finished dough in the cold, let it stand there for 1 hour. After that, the dough will become pliable, it will be possible not only to cut out of it, but also to fashion anything. It is worth noting that it is a little more difficult to work with rye dough than with wheat dough, but gingerbread made from rye dough is much tastier. Roll out the dough on a table sprinkled with flour into a layer, cut out the desired figures from it, which are then placed on a baking sheet covered with parchment paper and bake for 10 minutes at a temperature of 200-220ºС. The figurines should be browned. An interesting fact is that while the gingerbread cookies are warm, they are soft, when they cool, they become harder, and after a couple of days they become softer again. Decorate the baked roes with colored glaze. To prepare it, beat egg whites with powdered sugar. Pour the finished icing into cups (there should be as many as the colors you will use), leave for 20 minutes. During this time, the powdered sugar will completely dissolve, and the mixture will be more homogeneous.

If you want the glazed gingerbread cookies to dry faster, you can dry them in the oven at a temperature of no more than 50ºС. And do not forget to control this process, looking to see if the drawing has changed color.

Forget about fat cream roses on store-bought cakes and conditionally edible icing on imported gingerbread cookies, make homemade New Year's gingerbread! Baked and decorated with their own hands, they are a thousand times tastier than store-bought desserts. And on our website you can always find even more New Year's recipes and tips on what to cook on the New Year's table.

Larisa Shuftaykina

In many countries, on New Year's Eve and Christmas, gingerbread serves as a treat and decoration of the festive table.

Delicious and beautifully decorated New Year's gingerbread is a traditional souvenir of Catholic Christmas in Europe.

In Russia, honey gingerbreads are very popular, they are easy to prepare. Based on their recipe, many other varieties of gingerbread with the most intricate ingredients were invented.

New Year's gingerbread: the foundation of the basics

There are only three ingredients in the recipe - flour, honey and eggs. In two different bowls, beat honey (400 grams) and whites from 8 eggs (chilled) well. From whipping, both products should turn white, after which they are combined and whipped together. Then sift and add flour (400 grams) and mix until smooth. Fill the greased molds with the prepared dough and bake in the oven until done. Gingerbread is often smeared with sugar, or protein glaze, which is obtained by whipping egg whites and sugar.

We bring variety

In the process of stirring the dough - add nuts or raisins. You can divide the dough into parts and add various combinations of ingredients to each, such as chocolate pieces and nuts, raisins and cinnamon.

Recipe 1. New Year's gingerbread with filling

Ingredients:

drain oil. 100 gr;

honey 3 tbsp. l;

water 50 ml;

soda ½ tsp;

flour 0.6 kg;

sugar 0.15 kg;

jam 200 gr.

Cooking:

1. Prepare the dough in a water bath: dissolve honey, butter, water and sugar. Carefully pour the resulting mass into the flour and mix.

2. Leave the resulting dough to rest for half an hour, then roll it out.

3. Cut circles with a mold or just an inverted glass. Put jam or other filling in the middle of each, cover with the second one on top, blind the edges together. In each gingerbread, pierce a hole above the filling and put on a baking sheet, laying paper, and bake until done. It should be noted that when baking, the gingerbread cookies will increase greatly in size.

Recipe 2. New Year's gingerbread on kefir

With the economy of the food component, a large yield of ready-made treats is obtained.

Ingredients:

0.2 kg of sugar;

350 ml of kefir (or curdled milk);

honey 1 tbsp. l;

oil rast. 3 art. l;

soda 1 tsp;

flour 0.8 kg.

For glaze:

sugar 6 tsp

Cooking:

1. Beat 2 yolks and 1 protein with honey and sugar. Then pour the resulting mixture into kefir, add oil and beat again. Mix the sifted flour with soda and knead the dough.

2. Roll out the dough, cut into circles with a shape or a glass, place on a baking sheet so that they do not touch and bake in the oven at 180 degrees.

3. For glaze, beat 1 protein and 6 tsp. sugar until stiff. When the gingerbread cookies are ready, grease them with a brush with glaze and put back for another 10 minutes.

Recipe 3. New Year's cottage cheese gingerbread

Ingredients:

120 gr. cottage cheese;

oils sl.70 grams;

80 gr. Sahara;

150 gr. flour;

baking powder for the dough;

orange peel.

Cooking:

1. Grind cottage cheese with softened butter, add egg yolk, salt, sugar. Grate the orange zest, pour into the mixture. Mix thoroughly, add flour and baking powder.

2. The dough will turn out soft, it will need to be rolled out and cut out gingerbread figures, laid out on a baking sheet, spreading baking parchment and baked until a pleasant ruddy color.

3. Decorate the finished cooled gingerbread cookies with protein glaze (from any recipe).

Recipe 4. Oatmeal Christmas gingerbread

Ingredients:

flour 250 gr;

sugar 200 gr;

oatmeal 250 gr;

oil sl. 50 gr;

soda ½ tsp;

honey, citric acid, salt.

Cooking:

1. Sift the flakes through a sieve, leaving loose particles without oat dust.

2. Add flour, eggs, soda, honey, sugar. Mix, add oil, citric acid, nuts and knead the dough.

3. Roll it into a sausage, cut into equal "koloboks", form a gingerbread from each and bake in the oven until cooked.

Recipe 5. Christmas gingerbread with cherries

Ingredients:

flour 0.3 kg;

oil 80 gr;

honey 2 tbsp. l;

sugar 0.3 kg;

soda ½ tsp;

cinnamon 1 tsp;

cocoa 2 tbsp. l;

cherry 15 pcs.

Cooking:

1. Prepare the dough in a water bath. Put butter, 0.1 kg of sugar, egg and honey into a smaller saucepan, mix everything thoroughly.

2. Add soda and cocoa, hold the mixture in a boiling bath for 3 minutes, then remove and add flour and cinnamon. When the dough has cooled, knead it with your hands.

3. Having rolled out the dough with a sausage, divide it into 15 parts. Shape each into a gingerbread shape and place a pitted cherry in the middle. Form balls, arrange them on a baking sheet with a distance of at least 3-4 cm, as the gingerbread cookies will greatly increase in volume, and bake until cooked.

4. Prepare sugar syrup: dilute sugar (0.2 kg) with water and cook for 10 minutes, stirring constantly. Drizzle the finished gingerbread with syrup and set aside.

Recipe 6. New Year's gingerbread

Ingredients:

flour 175 gr;

drain oil. 100 gr;

sugar 0.1 kg;

baking powder 1 tsp;

cinnamon, cloves, ginger, cocoa powder ½ tsp each;

For glaze:

eggs 1 pc;

powdered sugar ½ cup;

Cooking:

1. Sift flour with a slide, add baking powder, cocoa and ground seasonings to it. Grind this dry mixture with a fork with softened butter, the result should be flour lumps.

2. Mix them with egg and sugar, knead a stiff dough. Roll it into a ball, wrap it in cling film or a bag and leave it in the refrigerator for two hours.

3. Roll out the dough and cut using cut-outs or paper stencils. Sprinkle a baking sheet with flour, spread the gingerbread cookies, coat with egg yolk on top and bake until cooked.

4. After baking, cool the gingerbread, then start painting with protein glaze. Prepare it as follows: beat the chilled proteins until a strong foam, then pour in the icing sugar in a stream. Add the juice of 1/2 lemon and beat again until smooth. You can color the frosting with food coloring.

Recipe 7. New Year's gingerbread with dates

Ingredients:

soft dates 150 - 200 gr;

cottage cheese 150 - 200 gr;

oatmeal 2 tbsp. l;

semolina 2 tbsp;

ginger (root) 2-3 cm;

powdered sugar.

Cooking:

1. Soften the dates with a fork, having previously cleared the pits. Grate half an apple on a coarse grater, a piece of ginger on a fine grater.

2. Stir dates, apple, semolina, ginger, cottage cheese and oatmeal. If the dough is too liquid, then add more flakes. If thick, then add grated apple.

3. Form small gingerbread cookies from the dough, lay them on a baking sheet, spread parchment and put them to bake. Sprinkle finished gingerbread with powdered sugar.

Recipe 8. Polish New Year's Gingerbread

Ingredients:

½ kg of honey;

½ kg flour;

200 grams of margarine;

0.1 kg of sugar;

spices and additives (cloves, nutmeg, cinnamon, ginger, coriander, candied fruits, walnuts);

2 tsp soda, jam.

Cooking method:

1. Put honey and sugar in a saucepan, melt over low heat until caramel color. Boil water in a kettle at the same time.

2. When honey and sugar are completely mixed, add 1 cup of boiling water. It is important to be careful not to get scalded by the hot foam that forms at this point. When the foam settles, you need to add margarine and spices and stir with a spoon until completely dissolved. Leave the mixture to cool down.

3. Peel and chop the nuts. Separate the yolks from the whites and beat the whites with a mixer. As soon as the mixture cools down, add the yolks to it and mix again, then add flour, spices and soda (no need to quench). Mix again and fold in the whites, gently mixing with a spoon.

4. Pour the dough into two rectangular shapes up to half, having previously greased them with margarine. Put in the oven for 50 minutes. Check readiness with a match or toothpick.

5. Remove both halves of the gingerbread from the mold, cover with a towel and cool. Then blind them, folding one on top of the other, after smearing with jam. Wrap in foil or oiled paper and let stand for at least 10 hours, preferably a day. Ready gingerbread can be coated with chocolate icing.

6. Preparation of chocolate glaze: 200 grams of chocolate, 25 grams of butter, 90 ml of cream, 40 grams of honey. Chop the chocolate and melt in a saucepan. Add cream, butter and honey to it and stir until smooth. Cover the gingerbread with the finished icing, put it in the refrigerator to harden.

Christmas gingerbread: gingerbread secrets and gingerbread tips

There are different ways to make gingerbread cookies soft. The first way: do not add all the flour at once according to the recipe, but do it gradually, making sure that the dough is elastic. The second way: instead of sugar, use honey, partially or completely. The third way: make custard dough, that is, brew flour with hot sugar syrup. When rolling out the dough into a layer, make sure that it does not turn out to be too thin.

Before cooking gingerbread with oatmeal, sift the flakes through a sieve, separating the particles from the flour suspension.

If the honey has thickened and is difficult to mix, you can heat it in a water bath. In warm honey, other components of the recipe dissolve better.

Small and thin gingerbread cookies are usually baked for 10-15 minutes at 200-220 degrees, thicker ones made from steep dough are baked for 20-30 minutes at 180-220 degrees.

Pieces of gingerbread houses can be glued together with thick icing, which is usually prepared for painting, or with melted caramel. Lubricate the attachment points of parts, temporarily fix with toothpicks and allow to dry, after which the toothpicks are removed.

If the gingerbread cookies are not covered with icing or chocolate, then when ready they can be greased with a mixture of yolk and protein, then the gingerbread cookies will turn out with a shiny ruddy surface.

In the process of preparing the glaze, the whites are easier to whip if they are pre-cooled. If the eggs are stale, then salt can be added to the whites when whipping on the tip of a knife.

To knead the dough, it is better to use chilled water in the refrigerator.

If, according to the recipe, raisins are added to the baking, then it must be prepared: rinse thoroughly from grease and soak for 10 minutes in boiled water. If the raisins are put dry in the dough, they will take moisture from the dough. If the raisins are too wet, swollen, then it will give off excess moisture and break the consistency of the dough.

For baking, prepare walnuts as follows: peel off excess scales with your hands and break into approximately equal parts. Then spread on a baking sheet without oil in one layer and warm in the oven for 5 minutes. Such nuts will have a richer flavor than raw nuts, and will better convey their flavor to baked goods.

You can divide the egg into protein and yolk like this: pierce the egg with a thick needle from opposite sides. The yolk will remain inside the shell when the white flows out through the puncture.

If the dough is not very steep, it will stick to the hands and the rolling pin when rolled out. In this case, you can roll out the dough with an ordinary bottle, which must first be filled with cold water. In this case, the dough will not stick to it.

When baking gingerbread for the first 15 minutes, do not open the oven so as not to knock down the splendor of the products.

If the gingerbread cookies are a little burnt, you can resort to such a trick: let them cool, then remove the burnt layer with the smallest side of the grater and sprinkle with powder or paint over with glaze.

Glazed gingerbread retains its freshness longer and is better stored.

If during the baking process some part of the gingerbread begins to burn, it is better to cover them with oiled paper.

If the gingerbread is too hard, you can soften it as follows: put the gingerbread together with the chopped apple in an earthenware dish, cover and leave for one night. Then transfer to a tightly closed container.

It is difficult to say how many gingerbread cookies you will get from this amount of ingredients, because it will depend on the thickness of the gingerbread and the size of the molds. Approximately how many gingerbread cookies I got, you can see in the photo at the end of the recipe

Pour 100 g of sugar into a thick-walled pot or pan and heat it over medium heat until the sugar melts. Sugar can be gently stirred with a wooden spatula, but it is better to just shake the pan so that the sugar melts evenly.

Carefully pour boiling water into the saucepan. Be careful not to get burned! Add another 100 g of sugar and stir until it is completely dissolved

Reduce heat and add butter. Stir until you have a nice caramel sauce.

Remove the saucepan from the heat, cool. Add the egg to the cooled sauce, mix. Pour the sifted flour, soda, spices and knead the dough

The dough doesn't have to be tough. It will be very thick and sticky. Cover the pot with cling film or a silicone lid and refrigerate for several hours, overnight

When you take the bowl of dough out of the fridge, don't worry, the dough will be very hard. Take the dough in parts and start kneading it with your hands. Due to the warmth of the hands, the dough will become soft and pliable, like plasticine. Sprinkle the work surface with flour, roll out the first portion of the dough and, using the figures, cut out the gingerbread cookies. Roll out not very thin - these are gingerbread :), about 6-7 mm high

Carefully transfer the cookies to a baking sheet lined with parchment paper or a silicone mat. Bake in an oven preheated to 180 degrees for about 8-12 minutes (I baked exactly 10 minutes). Attention, this is very important, try not to overdry the gingerbread!!!

Let the cookies cool down a bit and remove from the pan. Also bake gingerbread from the rest of the dough

For icing gelatin, pour 2 tablespoons of water and let it swell for 7-10 minutes

Pour sugar with 2 tablespoons of water, put on medium heat and wait until the sugar is completely dissolved

Remove the resulting syrup from the heat and add the swollen gelatin to it, mix

Pour the resulting transparent mass into a container for whipping and beat with a mixer at high speed for 5-7 minutes, until the mass from transparent turns into ...

thick, white frosting

Pour the icing into a piping bag, or a pastry bag, or simply into a bag with the corner cut off (I have a special icing decorator). Turn on your imagination and start drawing on gingerbread

Somehow I’m not very good with fantasy and with drawing too :), so what you see happened :) Thanks to my daughter Alinochka, who helped me in everything when preparing these gingerbread cookies. I really like this glaze, but it has one drawback - due to the presence of gelatin, it thickens quickly. Therefore, it is necessary to draw and cover the gingerbread with icing very quickly. If you see that the frosting is starting to thicken, add 1-2 tablespoons of milk to it until the consistency is the same. Additionally, for decoration, in addition to icing, I used sugar sprinkles and confectionery pencils

When the icing dries on the gingerbread, they can be stored in a tin box. There they will remain soft and fragrant for a long time. These gingerbread cookies are not only delicious pastries, but also a wonderful handmade gift that you can give to friends and relatives.

On the eve of the New Year, I want to congratulate all the readers of my favorite site and, first of all, Lenochka and her family, on the upcoming holidays! I want to wish everyone peace, love, happiness and the fulfillment of all your desires :) Happy New Year!

Waiting for the New Year is not only decorating the house and creating a festive menu. As a rule, in every family, on the eve of December 31, they are engaged in baking. Not only grandiose cakes and delicate rolls, shortbread cookies and crispy "brushwood" are created. A real "hit" on the table during the holiday are delicious homemade gingerbread with icing. It's incredibly beautiful and delicious! Such pastries bring their own mood, warmth, comfort, a true feeling of happiness to the atmosphere of the house. In addition, the process of painting gingerbread in the kitchen can bring the whole family together. After all, everyone will surely want to make their own copy!

Honey Christmas gingerbread with icing

Delicious honey gingerbread for the New Year is a great opportunity to diversify the standard menu and add variety to the orderly range of appetizers and salads. It will turn out very tasty and spectacular thanks to the painting of finished fragrant confectionery products with sugar icing. At home, this is not so difficult to do.

Cooking time -1.5 hours.

The number of servings is 12.

Ingredients

To bake this version of New Year's gingerbread, you need:

honey - 100 g;
egg - 4 pcs.;
peeled rye flour - 250 g;
cocoa - 3 tsp;
wheat flour - 400 g;
butter - 90 g;
egg white - 1 pc.;
soda - 1 tsp;
powdered sugar - 400 g;
spices - 2 tsp

Note! In the composition of New Year's honey gingerbread, you can add cloves, cardamom, cinnamon, nutmeg, allspice, etc. from spices. But you should not use everything at once. Take 2-4 spices for the test.

Cooking method

The process of preparing New Year's gingerbread does not cause any particular difficulties. If you use the proposed step-by-step recipe with a photo, then all problems and difficulties can be completely avoided.

First you need to prepare all the components for our gingerbread and glaze.

If all the ingredients are collected, you can go directly to the process of creating confectionery for the holiday. To do this, combine butter and honey in a common bowl. The container with the components is placed on a slow-slow fire. Everything needs to be planned out. You can also use a water bath for this.

In a separate bowl, mix powdered sugar and eggs.5

When the melted butter-honey mixture is thoroughly dispersed, soda should be poured into it. Vinegar does not need to extinguish it, honey will do it. As a result, foam forms on the surface of the mixture.

Carefully pour the egg mixture into this mass, continuously breaking it with a mixer.

Separately, sift both types of flour. Then it needs to be done again, but already mixing together spices, cocoa and both types of flour - rye and wheat. Pour the dry mass in a thin stream to the composition of honey and eggs. The mass is stirred. You have to make dough out of it. First you need to mix it with a mixer.

Then the dough will have to be kneaded by hand. It is divided into 4 equal portions. The blanks are wrapped in cling film and sent to the refrigerator for an hour.

Chilled honey dough for gingerbread is rolled out into a layer with a thickness of not more than 5 mm. Try to achieve a uniform dough, without bubbles. Gingerbread cookies are cut out of the resulting layer using stencils or molds.

On a note! If you plan to decorate the Christmas tree with finished confectionery, then at this stage make holes for the fasteners. For this purpose, it is optimal to use cocktail tubes.

The baking sheet is lined with parchment. Our gingerbread cookies are laid out on it. They should be sent to the oven, which is brought to 150 degrees.

It will take 10 minutes to bake the sweetness, a maximum of 12. The main thing is to wait for the formation of a golden crust.

Now you need to make the icing to decorate the gingerbread. To do this, powdered sugar (only 200 g) is whipped with raw chicken protein. The resulting viscous dense mass is sent to a pastry bag or syringe. You can take an ordinary file or a package. At the bag, the tip is carefully cut off, just a little, so that the contours are created even and neat.

It remains only to paint New Year's gingerbread, guided by your imagination.

As you can see, making Christmas gingerbread with your own hands is not so difficult!

Gingerbread Christmas Gingerbread

Gingerbread New Year's gingerbread with icing has become a real classic. Their rich taste is associated with cozy winter evenings spent in the kitchen with the whole family. It is not surprising that such pastries, decorated with icing, will take their rightful place at the festive table. After all, as you know, the New Year is a family holiday.

Cooking time -1 hour.

The number of servings is 5.

Ingredients

To prepare this version of New Year's gingerbread, you need:

butter - 200 g;
ginger - 2 tsp;
granulated sugar - ½ kg;
cinnamon - 1 pinch;
water - 200 ml;
flour - 900 g;
nutmeg - 1 pinch;
salt - 1/3 tsp;
red ground pepper - 1 pinch;
soda - 1 tsp

For the glaze, which we will paint the finished gingerbread, you need:

lime or lemon - ½ pc.;
powdered sugar - 400 g;
protein - 2 pcs.;
gel-type dyes - 4 drops.

Cooking method

So, if you decide to diversify the festive table with New Year's gingerbread, take note of the proposed recipe with step-by-step photos. So it will be easier for you to cope with baking, especially if you are making such a dessert for the first time.

First, prepare all the necessary ingredients and do not forget about the molds for cutting figures from gingerbread dough. You can make not only funny little men. Stars, Christmas trees, mittens, images of Santa Claus will perfectly fit into the atmosphere of the holiday. You can even just cut out charming circles with a glass.

Take a pan with a thick bottom or a cauldron. All sugar is poured into the container. The dishes are put on fire.

The first 5 minutes, sugar should dissolve without your participation, on its own. It must not be disturbed, touched, tasted or removed from the stove.

When the bottom layer of granulated sugar disperses and changes color somewhat, it is worth starting to stir the mass.

You don't need to add fire. Don't make it overly strong. Let the sugar gradually and gradually dissolve. As a result, it should disperse entirely. The liquid mass will acquire a dark saturated color. When the syrup is ready, you will need to boil a kettle of water. You need to take only 200 ml of steep var. They should be carefully poured into the burnt sugar.

Note! When water is poured into sugar syrup, the mass will begin to “shoot”. So be very careful not to get burned.

The resulting composition must be carefully mixed so that its consistency becomes homogeneous. In the mixture you will need to put the butter, previously cut into small squares. The mass must be mixed and wait until it becomes completely homogeneous due to the dissolution of the oil.

Pour cinnamon and salt into the blank for gingerbread for the New Year. The composition must be diluted with nutmeg and soda. It also comes with crushed red pepper.

The preparation must be carefully stirred. It should double in size. The mass will turn into a lush and dense foam.

The flour should be sifted twice so that the finished gingerbread cookies are tender and tasty. The mass is removed from the stove, and prepared flour will need to be poured into it in several passes.

After adding each part of the flour to the dough, the composition must be thoroughly stirred. After adding the entire serving of flour, the dough should become obedient and elastic. A certain stickiness will be present, but not excessive. The mass is wrapped in cling film and sent to the refrigerator for an hour. It is best to leave the dough in the cold and do it all night.

In the meantime, you need to start preparing sugar icing (icing) for painting future gingerbread cookies. To do this, prepare the necessary components.

Raw proteins from chicken eggs must be poured into a free bowl. Fine powdered sugar is poured to them in a thin stream, which is sifted through the finest sieve before being added to the composition.

The components should be stirred with a fork or whisk. All powder should be saturated with protein mass, as a result of which the composition will turn white a little. Then you should continue beating with a mixer or blender. The device should be set to powerful speed so that the mixture becomes thick and lush. Its shade at the exit should acquire a crystal whiteness. While whipping, squeeze the juice from half a lemon or lime into a mass.

On a note! The total duration of whipping icing is about 5 minutes.

So our icing is ready to decorate New Year's gingerbread cookies for serving on the festive table. Aising will need to be divided into several portions and diluted with each specific dye. The icing is covered with a film and sent to the refrigerator.