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Spiced Gingerbread Cookies with a Hint of Orange in Velvety Chocolate - photo 1
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Spiced Gingerbread Cookies with a Hint of Orange in Velvety Chocolate

Wegetariańskie Cakes and Bakes Christmas Desserts For Kids 120 min Medium 11 wyświetleń ~39.20 PLN - (0)
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Description

Here is a recipe for gingerbread cookies that will change your perception of holiday baking. These are not just ordinary cookies – they are small culinary masterpieces, combining the depth of spicy flavors with a refreshing hint of fresh orange. The dough, made with real honey and butter, is perfectly crunchy on the outside and gently soft on the inside after baking. Each gingerbread cookie is dipped in a velvety coating of high-quality dark chocolate (70% cocoa), which forms a crispy shell upon setting, perfectly contrasting with the spicy interior. The subtle addition of orange zest in the dough balances the sweetness and adds a citrusy freshness, while an optional pinch of chili in the chocolate introduces a surprising, warming finish. Perfect to serve with hot tea or a mug of mulled wine, as well as a beautiful, handmade gift for loved ones.

Składniki (13)

Servings:
60
  • Mąka pszenna typ 450 lub 500 500 g
  • Natural honey, wildflower or buckwheat 250 g
  • Butter 82% fat 125 g
  • Powdered sugar 100 g
  • Chicken egg, size L 1 szt.
  • Baking soda 10 g
  • Unsweetened dark cocoa 30 g
  • Orange 0.1 szt.
  • Dark chocolate 70% 200 g
  • Olej kokosowy nierafinowany 1 łyżka
  • 🌿 Przyprawy
  • Gingerbread spice 10 łyżeczek
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
  • Sugar sprinkles or chopped nuts 20 g
💰 Szacowany koszt dania: ~39.20 PLN (0.65 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Gingerbread Cake

1

Prepare the liquid cake base. In a heavy-bottomed saucepan, place the butter, honey, and powdered sugar. Heat over low flame, stirring constantly with a wooden spoon, until all the ingredients dissolve and combine into a uniform, smooth mixture. Do not bring to a boil! The finished mixture should be warm and liquid. Remove the saucepan from the heat and set aside for about 15-20 minutes to cool. It must be lukewarm, not hot, before you add it to the flour.

Ingredients: Butter 82% fat, Natural honey, wildflower or buckwheat, Powdered sugar
It is best to use a saucepan with a non-stick coating, which will make stirring easier. Stir slowly to prevent the sugar from burning. If the mixture gets too hot, it can scald the flour and make the dough tough.
2

Prepare the dry ingredients. In a large bowl, sift the all-purpose flour, baking soda, gingerbread spice, and cocoa powder. Sifting is key to aerate the ingredients, eliminate lumps, and make the gingerbread lighter. After sifting, mix everything thoroughly with a whisk to evenly distribute the ingredients.

Ingredients: Mąka pszenna typ 450 lub 500, Baking soda, Gingerbread spice, Unsweetened dark cocoa
Use a fine mesh strainer. If you don't have a strainer, you can vigorously mix the ingredients with a whisk for a minute. Evenly mixing the spices and baking soda is very important for the flavor and texture of each gingerbread.
3

Combine the ingredients. Pour the cooled honey-butter mixture into the bowl with the dry ingredients. Add one whole egg. Wash the orange thoroughly, pour boiling water over it, and then grate the zest using a fine grater, being careful not to grate the white, bitter part (albedo). Add the grated zest to the bowl.

Ingredients: Chicken egg, size L, Orange
Make sure the honey mixture is only slightly warm to the touch. If it is too hot, the egg may curdle. Grate the zest directly into the bowl to avoid losing the aromatic oils.
4

Knead the dough. Start mixing the ingredients in a bowl with a wooden spoon or spatula until they begin to combine. Then transfer the dough to a lightly floured surface or countertop and start kneading by hand. Knead for about 5-7 minutes until the dough becomes smooth, elastic, and uniform in color. It should be pliable like playdough and not stick too much to your hands.

If the dough is too sticky, add a little flour (one tablespoon at a time). If it is too dry and crumbly, add a teaspoon of water or milk. Do not knead the dough for too long, as the cookies may turn out hard after baking.
5

Chill the dough. Form the dough into a ball, flatten it slightly, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 2 hours, preferably overnight. Chilling is essential – it makes the dough firm, allows the flavors to meld, and makes it easier to roll out and cut the gingerbread, keeping its shape during baking.

Do not skip this step! The warm gingerbread dough is too soft and sticky to work with. You can prepare the dough 2-3 days in advance and store it in the refrigerator.

Baking

6

Prepare the oven and baking sheets. Take the dough out of the fridge about 30 minutes before rolling it out to let it soften slightly. Preheat the oven to 180°C (top and bottom heat, no fan). Prepare two large baking sheets and line them with parchment paper.

The convection setting may cause the gingerbread cookies to bake unevenly and dry out. The 'top-bottom' setting ensures even baking. Lining the baking tray with parchment paper prevents sticking and makes cleanup easier.
7

Roll out and cut the gingerbread cookies. Divide the dough into 2-3 parts. Roll each part on a lightly floured surface to a thickness of about 3-4 mm. Use cookie cutters to cut out any shapes – hearts, stars, little people. Knead the leftover dough again, roll it out, and cut out more cookies until the dough is used up.

Try to roll the dough to an even thickness so that all the gingerbread cookies bake at the same time. If the dough becomes too soft, put it back in the fridge for a while.
8

Arrange the gingerbread cookies on the baking sheet and bake. Place the cut-out cookies on the prepared sheets, leaving small gaps (about 2 cm) as they will rise slightly during baking. Put the sheet in the preheated oven and bake for about 8-10 minutes. Baking time depends on the thickness and size of the cookies.

Smaller and thinner gingerbread cookies will be ready faster (even in 7 minutes), while larger ones may take up to 12 minutes. Keep an eye on them – they are ready when the edges are slightly browned and the center is still soft to the touch.
9

Cool the gingerbread cookies. After baking, remove the tray from the oven. The cookies will be very soft, so leave them on the tray for 2-3 minutes to firm up slightly. Then, using a flat spatula, carefully transfer them to a wire rack to cool completely. It is important that they are completely cold before drizzling with chocolate.

Cooling on a rack ensures air circulation, which prevents the bottoms of the gingerbread cookies from steaming and keeps them crispy. Do not attempt to decorate warm gingerbread cookies, as the chocolate will run and not set properly.

Chocolate Icing and Decoration

10

Prepare the chocolate glaze. Break the chocolate into small pieces and place it in a metal or glass bowl. Add the coconut oil. Prepare a water bath: bring a small amount of water to a boil in a small pot, then reduce the heat to the minimum. Place the bowl with the chocolate over the pot – the bottom of the bowl should not touch the water. Stir slowly until the chocolate and oil are completely melted and combined into a smooth, glossy glaze. Remove the bowl from the pot. If you are using chili, add it now and mix.

Ingredients: Dark chocolate 70%, Olej kokosowy nierafinowany, Chili flakes
A water bath is the safest way to melt chocolate, preventing it from burning. Be careful not to let a single drop of water get into the chocolate, as it will seize. You can also melt chocolate in the microwave, heating it in 20-second intervals and stirring each time.
11

Dip the gingerbread cookies in chocolate. Prepare a cooling rack and place parchment paper underneath to catch any excess chocolate. Dip each cooled gingerbread cookie halfway into the melted chocolate or drizzle the top using a teaspoon. Allow the excess chocolate to drip back into the bowl.

You can use two forks to dip and remove the gingerbread cookies from the chocolate – this helps achieve an even layer and avoid fingerprints. Work quickly, as the chocolate will start to thicken.
12

Decorate and set aside to harden. Place the chocolate-coated gingerbread cookies on the prepared rack. If you want to use sprinkles or nuts, sprinkle them immediately before the chocolate hardens. Leave the cookies at room temperature for about 1-2 hours, or place them in the fridge for 15-20 minutes to let the chocolate set faster.

Ingredients: Sugar sprinkles or chopped nuts
Decorating is a lot of fun, especially for kids. You can use different sprinkles to create unique patterns. Once the chocolate has set, the gingerbread cookies are ready to eat.

Fun Fact

💡

The tradition of baking gingerbread in Poland dates back to the 13th century and is most strongly associated with Toruń. It was believed that spices like cloves and cinnamon have healing and warming properties, making gingerbread an ideal treat for cold winter days.

Best for

Boże Narodzenie Mikołajki Zimowe wieczory Jako jadalny prezent

Tips

🍽️ Serving

Serve on a festive plate alongside other cookies. They pair perfectly with hot chocolate, mulled wine, spiced tea, or simply with a glass of cold milk. You can also use them to decorate the Christmas tree (make a hole for threading a string before baking).

🥡 Storage

To keep the gingerbread cookies fresh and aromatic, store them in a tightly sealed metal or glass container at room temperature. Over time, they develop an even deeper flavor. If they harden, place a piece of apple in the container – they will regain moisture. They can be stored for up to 3-4 weeks.

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