Gingerbread for the Christmas tree. Delicious baked goods for the New Year: original and quick recipes

Prepare bright and incredibly tasty gingerbread cookies with the whole family for the kindest holidays!

Almost everyone associates gingerbread with icing (recipe with photo) with the holiday. Many people bake them for the New Year and decorate them with multi-colored or just white icing to match. Everyone is happy with the result - children and adults. If you make small holes in the pieces before baking, then these gingerbread cookies are very convenient to hang on the Christmas tree. Children love to treat themselves to them, picking them off the branches of the Christmas tree.

• soft butter – 100 grams;
• chicken egg - 1 piece;
• wheat flour – 200 grams;
• honey – 3 teaspoons;
• sugar – 110 grams;
• baking soda – 1.5 teaspoon;
• ground ginger – 2 teaspoons;
• ground cardamom – 1 teaspoon;
• cinnamon – 1 teaspoon.

For the sugar glaze:

• powdered sugar – 150 grams;
• lemon juice – 2 teaspoons;
• cold boiled water – 1 tablespoon;
• dyes as you wish.

Take honey and heat it in a water bath. There is no need to cook it, it should just become liquid. To do this, you can simply take a deep plate of honey and place it in very hot water. You can also hold the plate over a low-boiling kettle (first open its lid and place a sieve on it, into which place the plate with honey).

Place soft butter and sugar in a separate bowl. Mash them or beat them with a mixer at low speed.

Add liquid honey (not hot) and one egg to the egg-sugar mixture.

Then use a mixer and beat all ingredients until smooth.

Now take another bowl and sift the flour into it, also add the necessary spices in the specified amount and soda. Mix everything well.

Add the bulk mixture to the buttery mass in small parts, mixing the dough well. Make sure that the final dough is homogeneous and without lumps. It should feel a little sticky to the touch. As soon as the dough is ready, put it in a bag or wrap it in cling film, then put it in the refrigerator for two hours. This will allow it to freeze a little and make it easier to roll out.

After time has passed, knead the lump of dough a little and roll it out to a thickness of 0.5 cm. It cannot be kept at room temperature for a long time, so do not wrinkle it for a long time. Then squeeze out the shapes using molds. If you don’t have molds, you can use a regular round cup or glass. Then prepare a baking sheet - cover it with parchment or grease it with butter. Place the workpieces on it. Do this carefully; you can use a knife to pry up the dough figures.

The laid out pieces cannot be placed close to each other, as they will rise a little during the baking process. The oven should be preheated to 180 degrees and bake the gingerbread cookies for about seven minutes. Don't overcook it so it doesn't dry out.

The baked goods will be soft when just taken out of the oven. Remove it from the baking sheet; after a few minutes it will become firmer.

After the gingerbread cookies are ready, make the icing for them. Start by mixing powdered sugar and lemon juice.

Then add a tablespoon of water little by little and mix everything well. Do not rush, if necessary, add more powder or water.

As a result, you should get a thick and viscous mass. The readiness of the glaze can be checked as follows. If you drop a little onto a clean surface and the drop stays on without spreading, the glaze is perfect. At this stage, you can add dyes to it if desired. If you use several of them, then divide the icing into cups and add a different color to each.

Now you can start decorating the gingerbread cookies. The icing should be placed in a pastry bag or folded parchment paper, or in a regular tight bag with a cut hole. Well, then start decorating. Give free rein to your imagination. In round cookies you can draw any design in the form of snowflakes or New Year's balls.

Elegant gingerbread cookies are ready. By the way, they can be a wonderful tasty gift for any occasion for your friends and family. A box of gingerbread cookies will always be appropriate for any occasion. Bon appetit!

Recipe 2: gingerbread at home

• Butter – 200 gr.
• Sugar – ¾ tbsp.
• Honey – 3 tbsp. with a slide
• Baking powder – 1 tsp.
• Turmeric – 1 tbsp.
• Nutmeg – 1 tbsp.
• Ginger – 2 tbsp.
• Cinnamon – 1 tbsp.
• Flour – 4 tbsp.
• Salt - to taste
• Chicken eggs – 3 pcs.

For the glaze:

• 1 protein
• 200-250 grams of powdered sugar

Usually the standard set of spices in gingerbread is ginger, nutmeg, cinnamon and cloves! But, from personal experience, the taste of cloves is quite sharp and specific; not everyone likes it. I replaced the cloves with turmeric and the result was bright, fragrant orange gingerbread cookies - very light and tasty! All the kids are delighted!!! So, we've sorted out the spices.

First remove the butter from the refrigerator. Let it lie in a warm kitchen and become soft. Place it in a container convenient for use. Add sugar.

Using a mixer, beat the butter and sugar until fluffy. The butter will lighten in color as you beat. Now add honey. My spoons were so full that the proportion of honey probably doubled - the gingerbreads turned out quite sweet.

Beat the creamy mixture with honey. The result was an air mass similar to a sweet cloud. Now add baking powder. The main spice component is ginger; we put it in two parts in proportion to the rest of the spices (the quantity is indicated in the recipe). Now add the rest of the spices - turmeric, cinnamon and nutmeg.

Whisk. The result was this yellow, bright mass. Add chicken eggs and beat thoroughly with a mixer at high speed.

The dough base is ready. All that remains is to add flour. We put it in parts.

Mix the first part (about 2.5 glasses) with a mixer.

Mix the rest with your hands. This is how thick the dough turned out. Cover it with cling film and put it in the refrigerator to rest for 2-2.5 hours.

The dough has become dense and is now very convenient and easy to work with.

Begin. Sprinkle the work surface with flour, take a piece of dough, roll it out into a thin layer and cut out various shapes.

I have this fun set of stars, a crown, a bell and antennae.

Place the figures on a baking sheet and bake in the oven at 200 degrees for literally 7-10 minutes.

As soon as the gingerbread cookies have browned, you can add the next ones.

You can decorate the gingerbread cookies with icing sugar. To do this, take one egg white and 200 grams of powdered sugar - beat until the mass is light and the drop solidifies on the whisk. This is literally 5-6 minutes at high mixer speeds.

Ready! Now we are packing New Year's gingerbread into gift sets and making our dear people happy!

Recipe 3, step by step: gingerbread with sugar glaze

Nothing could be better for a holiday or just a nice family tea party! Just the sight lifts your spirits! And for Christmas and New Year - you can’t do it at all! Not to mention children's parties) So I’d better start telling you how to make the most fragrant gingerbread.

• Sugar - 100 grams
• Honey - 165 grams
• Ground ginger - 1.5 tsp.
• Ground cinnamon - 1 tsp.
• Ground cloves - 1 tsp.
• Soda - 2 tsp. no slide
• Butter - 125 grams
• Egg - 1 pc.
• Flour - 500 grams

Take a small saucepan, pour in sugar, add honey and three types of spices - cinnamon, ginger and cloves. Place on the burner and heat until the mixture becomes liquid, of course, stirring constantly.

Without removing from the stove, add soda and stir quickly.

The mass will immediately turn white and rise a little, becoming more magnificent.

Remove the pan from the stove and immediately add the butter to the honey-spicy mixture and stir until it dissolves.

As soon as the mixture has cooled slightly, break the egg and quickly mix with a whisk.

All that remains is to add flour. Its quantity can be varied a little, according to the recipe there is quite a lot of it, I just added it in parts, when it seemed that the dough was already of a fairly dense consistency, I did not pour out the rest (about half a glass was left).

Knead the dough with your hands. It should turn out crumbly, like shortbread dough.

Roll out the dough into a very thin sheet, about 2 millimeters, the thinner the better.

And we cut out the figures. I had this big uniform.

Transfer to a baking sheet (you don’t have to grease it with anything, because there is a lot of oil in the dough and the cookies won’t stick). Place in a preheated oven. I can’t say for sure about the temperature, but mine was about 190-200 degrees. But they bake very quickly, since the dough is thin, so don’t go far, you need to keep an eye on it without moving away.

That's all, delicious, fragrant, spicy gingerbread cookies are ready! Can be served piping hot.

You can also decorate gingerbread cookies by whipping egg whites and sugar.

Recipe 4: How to Make Gingerbread with Cocoa and Honey

• Wheat flour - 650 g
• Honey - 85 g
• Butter - 90 g
• Powdered sugar (+200 g for glaze) - 210 g
• Chicken egg - 4 pcs
• Soda - 1.5 tsp.
• Spices - 3 tsp.
• Cocoa powder - 3 tsp.
• Egg white (In glaze) - 1 pc.

Melt honey and butter in a water bath.

Beat eggs with powdered sugar.

Melted honey and butter COOL! If you add it while it's hot, the dough will be rubbery and very difficult to roll out.

Add to beaten eggs and stir.

Add soda, spices and cocoa. Mix. This is what happens.

Sift the flour.

Mix. I first do this with a mixer:

Here's what happened:

And then with your hands. Knead well. If you knead poorly, then there will be bubbles.

Everything sticks at first. But it's not scary. We divide this entire mass into 4 parts. Take one part, form a lump and put it in a plastic bag.

Place the dough in the freezer for 15-20 minutes.

The dough has cooled. Let's take out a piece. I think a little. Roll it out. Roll out so that there is no air in the dough. Now there was a revelation for me. If you roll it out very thinly, in mm, then the cookies will turn out thin, crispy, but... crooked. Therefore, the thicker the cookie, the smoother it comes out. I tried to make the thickness 3-4 mm. This, in my opinion, is optimal.

We cut everything out. Carefully transfer to a baking sheet. I baked on a silicone mat. By the way. If the mat is thin, it may bulge in the oven, and then the gingerbread cookies will also be uneven.

I baked at 150 degrees. When I increased the temperature, the gingerbread began to bubble. That is, again - they became uneven.

The gingerbread cookies have turned brown, which means they can be removed.

Paint with icing.

Recipe 6: how to make gingerbread at home

• Premium wheat flour 500 gr.
• Butter (or margarine for baking) 100 gr.
• Chicken egg 1 pc.
• Sugar 125–150 gr.
• Honey (any variety without bitterness) 250 gr.
• Coriander (dried) 3 teaspoons
• Cloves 50 pcs.
• Cinnamon (ground) 1 teaspoon
• Ginger (fresh) 3 cm.
• Cocoa powder - 10 gr.
• Baking powder 2 teaspoons
• Lemon juice 40 ml.
• Powdered sugar 100 gr.

Place honey, butter and sugar in a shallow saucepan and heat over medium heat until the sugar is completely dissolved. At the same time, do not forget to stir constantly.

Then remove the pan from the heat. Take cloves and coriander, grind them using a coffee grinder, and then sift through a sieve. Grind the ginger in the same way. Add all this to the honey mass, add more cinnamon and mix thoroughly. Next, add cocoa powder, stir until a homogeneous mass is formed and leave to cool.

Then beat the egg into the saucepan, add flour and baking powder, and knead into a soft, elastic dough. Leave it for 3 hours in a warm place, covered with a towel.

Set the oven to preheat to 180-200 degrees. We take baking paper and roll out the dough on it using a rolling pin, about 3 cm thick. Then, using special molds, cut out the figures. We remove the excess dough, transfer the paper with gingerbread cookies to a baking sheet and bake in a preheated oven for 15-18 minutes.

At this time, mix two tablespoons of lemon juice and powdered sugar in a shallow bowl. You can now remove the baking sheet from the oven.

Transfer the finished glaze into a pastry bag and paint the gingerbread cookies.

Once the glaze has hardened, the gingerbread cookies can be served. Brew aromatic tea with lemon and invite your household to the table. Bon appetit!

Recipe 7: Gingerbread with Ginger and Nutmeg (step by step)

Gingerbread cookies are a classic Christmas baked product. They are stored for a long time in a tightly closed dry jar. You can paint them as desired, decorate them with multi-colored sprinkles or coconut shavings, chocolate, etc. Use your imagination and involve the children. They will definitely enjoy this activity and you will have a great time together. Happy holidays!

• Premium wheat flour 450 gr
• Butter 125 gr
• Sugar 125 gr
• Chicken egg 1 piece
• Honey 125 gr
• Ginger 1 tsp.
• Cinnamon 1 tsp.
• Nutmeg ½ tsp.
• Cloves 1/3 tsp.
• Baking powder 1.5 tsp.
• Soda ½ tsp.
• Salt 1 pinch

Mix flour with spices, sugar, baking powder, soda and a pinch of salt.

Add cooled butter, cut into cubes.

Grind into crumbs.

Add egg, honey and 1 tbsp. cold water.

Knead elastic dough.

Roll out the dough into a layer 4-5 mm thick.

Place on a baking sheet lined with parchment and bake for 12 minutes at 170C. Cover with frosting or white chocolate if desired.

Recipe 8: beautiful gingerbread for the holiday (with photo)

Fragrant, tasty, cheerful. The design process will bring great pleasure to both children and adults.

• flour (heaped) - 1 cup;
• butter - 100 g;
• sugar - 0.5 cup;
• egg - 1 pc;
• baking powder - 1.5 tsp;
• cocoa powder - 1 tsp;
• ground ginger - 1 tsp;
• ground cinnamon - 0.5 tsp;
• salt (pinch);
• egg white (for glaze) - 1 pc;
• powdered sugar (for glaze) - 0.5 cups;
• lemon juice (for glaze) - 1 tbsp;

Sift flour, baking powder, cocoa, ginger, cinnamon through a sieve. Add the butter crushed with a knife into crumbs. Add sugar, add egg, quickly knead the dough.

Roll into a ball, wrap in cling film, and place in the refrigerator for 1.5-2 hours.

Roll out the chilled dough on a floured table into a layer 7-8 mm thick.

Apply paper stencils (or use shaped cutters) and cut out the gingerbread cookies. Place the gingerbread cookies on a floured baking sheet. Bake for 15-20 minutes at 180°C.

Beat the cooled egg whites with a mixer into a stable foam. Continuing to beat, add powdered sugar and lemon juice in small portions. Beat for another 15-20 seconds. If desired, you can add food coloring to the glaze.

Decorate the gingerbread cookies with glaze and let the glaze dry. In addition to the glaze, I used gel markers

Bonus: frosting for delicious homemade gingerbread cookies

• 1 piece egg
• 150 g powdered sugar
• 10 g lemon juice
• vanillin
• food colorings

Separate the egg white into a clean bowl. This must be done carefully, because if even a drop of yolk gets in, the glaze will not work. Chilled egg whites whip best.

To begin, simply break the egg whites with a mixer.

When it becomes a homogeneous consistency, add lemon juice, vanilla and a little powdered sugar.

After each addition, whisk until all the grains are dissolved.

When the mass becomes similar in consistency to kefir, the glaze is ready. If you add a little more sugar, the icing will become thicker and can be used for drawing designs. Divide it into portions, add food coloring to it, and place it in a pastry bag.

New Year's gingerbread with spices is considered a traditional treat that combines the sweetness of a dessert and the originality of a holiday gift. Traditionally, they bake them before the Christmas holidays, give them to friends and relatives, and decorate the New Year tree. For such New Year's gingerbread cookies, an unusual recipe is used, but with a lot of baking and aromatic spices. The decoration of the products is also festive - they are poured with multi-colored glaze, and figures of Santa Claus, snowflakes, Christmas trees and other festive motifs are created on the surface of each gingerbread.

Gingerbread baking has a long history. Christmas gingerbread cookies with glaze were popular back in the Middle Ages in Europe. Then there were even fairs where these gingerbread cookies were sold in beautiful holiday boxes. In addition to gingerbread, products of other shapes were also baked in the form of figures of kings, castles, mills, hearts, and so on.

The more richly the gingerbread or gingerbread house was decorated, the more expensive it was. Handmade gingerbread cookies were presented as gifts for the New Year and Christmas to the dearest and closest people. In the most precious samples, gold was used in paint for painting, the surface was decorated with beads, and everything was done by hand. The recipe for New Year's gingerbread was usually kept and passed down from generation to generation.

Today you can make handmade gingerbread cookies with your own hands, and not necessarily on Christmas Eve. Such products will delight children and adults and will bring the aroma of celebration and magic into your home. Made with your own hands, such a gingerbread can become a present and decoration for the New Year tree.

Ingredients

For aromatic soft gingerbread dough you will need the following products:

• 200 milliliters of liquid fresh honey;
• 2 large chicken eggs;
• 200 gram pack of butter;
• 30 grams of cocoa powder;
• 1 cup of sugar;
• half a teaspoon each of soda and salt;
• 5 grams each of ground ginger, cinnamon, cloves;
• 2 packets of vanilla sugar;
• half a teaspoon of nutmeg;
• 950 grams of white wheat flour.

By the way, you can use fresh ginger in this recipe; just grate it finely. But don’t overdo it, as ginger root is quite pungent in taste and can ruin your New Year’s gingerbread dough.

This dough does not contain liquid, such as milk or water. Thanks to this, your finished gingerbread can be stored for about 1 month and not spoil. Also keep in mind that the painting must harden properly, so start preparing these holiday baked goods a few days in advance.

Cooking process

For high-quality gingerbread, preparation takes very little time. The only thing is that you will have to tinker with the painting to get really beautiful holiday products. Let's start by kneading the dough:

1. Pour the liquid honey into a large bowl, where further mixing will take place. It is also permissible to use frozen honey, only it must first be melted in a water bath or in a microwave oven, and then cooled to room temperature.
2. Melt the butter and cool to room temperature, mix it with sugar while it is hot until all the crystals have dissolved. Combine honey and butter with sugar using a whisk.
3. Break the eggs into a separate container and stir with a mixer until smooth. Fluffy whites are not required in this recipe, but you need to combine the eggs. Pour the beaten eggs into the honey mixture.
4. Mix well, add vanilla sugar and spices to this mixture. Typically, recipes use dry ground spices, but if you use fresh ginger root, it must be finely grated or crushed in a mortar.

1. Enter cocoa. If the cocoa is a little matted, add one tablespoon of powdered sugar to it and stir, and only then add to the honey mixture.
2. Add salt and soda. Instead of baking soda, you can use baking powder. In this case, you will need one bag for 1 kilogram of flour.
3. Be sure to sift the flour, then pour it into the honey mixture in portions and knead each time with a submersible mixer.
4. When it becomes difficult to knead the dough with a mixer, sprinkle the table with flour, transfer the gingerbread dough into it and continue kneading it by hand. You must use the entire portion of flour. The dough should be very tight and dense, similar to shortbread, even a little harder.

Before preparing New Year's gingerbread cookies, the dough needs to rest for at least half an hour. Wrap it in cling film and place it in the refrigerator for this time. After that, let's start creating holiday baked goods:

1. Roll out the dough into a layer about 4 millimeters thick, covering it with parchment. Then turn the layer over with the parchment facing down.
2. Prepare the stencils in advance for which you will cut out the gingerbread cookies. In addition to paper stencils, these can be special cuttings or molds made of tin or silicone. If you use paper blanks, it is best to make them from parchment so that they do not stick to the dough.
3. Now place the stencils on the dough so that they do not overlap each other. Using a very thin, sharp knife, cut out the outlines. You can use various available tools. For example, cocktail straws are quite suitable for creating small holes.
4. Now cover the baking sheet with parchment and grease it with a small amount of melted butter. Carefully, using a wide spatula, transfer all the preparations to the parchment. There is no need to leave gaps between them, since the gingerbread dough does not increase much in volume.
5. Preheat the oven at 180 degrees in advance, then place a baking sheet with gingerbread cookies there, bake for about 5 minutes depending on the thickness of the product. The finished gingerbread cookies will darken and will seem very dry at first, but when they cool, the dough will become softer and juicier.

Place all the gingerbreads on a plate in one layer and cool to room temperature. Before decorating such products, the dough must cool completely, otherwise the glaze will not stick to the surface.

To decorate New Year's gingerbread cookies, a special glaze is required. We offer the simplest and most affordable recipe for glaze for painting:

1. Separate one cooled egg white and pour it into a clean container without traces of fat. In this recipe, you do not need to beat the egg whites until fluffy with a mixer; just stir them lightly with a fork or whisk.
2. Then carefully add 200 grams of finely ground powdered sugar to the protein through a sieve, remembering to constantly stir the mass. Mix everything until smooth. The mixture should resemble cake cream.
3. Now squeeze one tablespoon of juice from the lemon, be sure to strain it so that no seeds or pulp get into it. Pour lemon juice into the glaze and knead for about 3 minutes with a silicone or wooden spatula.
4. To obtain colored glaze you will need liquid dyes. It is best to use gel ones, they are thicker and combine better with icing and creams. Add dyes very carefully to ensure a natural color.

Now let's start with the design:

1. The most difficult thing to make is a three-dimensional gingerbread tree. To do this, while the dough is still hot, make a cut from top to bottom about 2/3 of the length of one piece. After this, insert a second flat piece into the groove so that both of them are at right angles to each other.
2. To cover the Christmas tree you will need green and brown icing. Apply brown glaze to the trunk using a pastry bag with a narrow nozzle, and paint the branches of the Christmas tree with green glaze.
3. We paint the rest of the flat decorations as desired. You can apply various patterns on them from glaze of different colors, snowflakes, draw deers, stars and other indispensable attributes of the New Year.
4. In addition, you can decorate gingerbread cookies with multi-colored confectionery sprinkles, colored coconut flakes, chocolate shards or crumbs.
5. The glaze takes about half an hour to dry, but if you applied a thick layer of glaze it may take longer to dry.

New Year's gingerbread figures will become your whole family's favorite treat for the New Year. You can make them the center of your holiday table and also decorate your Christmas tree.

Waiting for the New Year is not only about decorating the house and creating a festive menu. As a rule, every family bakes on the eve of December 31st. Not only grandiose cakes and delicate rolls, shortbread cookies and crispy “brushwood” are created. Delicious homemade gingerbread cookies with icing become a real hit on the table during the holiday. It's incredibly beautiful and delicious! Such baked goods bring their mood, warmth, comfort, and a true feeling of happiness to the atmosphere of the house. In addition, the process of painting gingerbread cookies in the kitchen can unite the whole family. Surely everyone will want to make their own copy!

Honey New Year gingerbread cookies with glaze

Delicious honey gingerbread for the New Year is a great opportunity to diversify the standard menu and add variety to the well-ordered range of appetizers and salads. It will turn out very tasty and impressive thanks to painting the finished aromatic confectionery with sugar icing. This is not so difficult to do at home.

Cooking time – 1.5 hours.

Number of servings – 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! You can add spices to New Year's honey gingerbreads: cloves, cardamom, cinnamon, nutmeg, allspice, etc. But you shouldn't use everything at once. Take 2-4 spices for the dough.

Cooking method

The process of making New Year's gingerbread is not particularly difficult. If you use the proposed step-by-step recipe with photos, then all problems and difficulties can be completely avoided.

1. First we need to prepare all the components for our gingerbread cookies and glaze.

1. If all the ingredients are collected, you can begin the process of creating confectionery products for the holiday. To do this, combine butter and honey in a common bowl. The container with the components is placed on low-low heat. Everything needs to be melted down systematically. You can also use a water bath for this.

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

1. When the melted butter-honey mixture has completely dispersed, add soda to it. There is no need to extinguish it with vinegar, honey will do that. As a result, foam forms on the surface of the mixture.

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

1. Both types of flour should be sifted separately. Then this needs to be done again, but by mixing together spices, cocoa and both types of flour - rye and wheat. The dry mass should be poured in a thin stream into the mixture of honey and eggs. The mass is stirred. You need to make dough out of it. First you need to mix it with a mixer.

1. Then you will have to knead the dough by hand. It is divided into 4 equal portions. The pieces are wrapped in cling film and placed in the refrigerator for an hour.

1. The chilled honey gingerbread dough is rolled out into a layer no more than 5 mm thick. Try to achieve homogeneity of the dough, without bubbles. Gingerbread cookies are cut out from the resulting layer using stencils or molds.

On a note! If you plan to decorate the New Year tree with ready-made confectionery products, then at this stage make holes for the fasteners. For this purpose, it is optimal to use cocktail straws.

1. The baking sheet is covered with parchment. Our gingerbread cookies are laid out on it. They should be placed in the oven, which is heated to 150 degrees.

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

1. Now you need to make the icing to decorate the gingerbread cookies. To do this, powdered sugar (200 g in total) 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. The tip of the bag is carefully cut off, just a little bit, so that the contours are created smooth and neat.

1. All that remains is to paint the New Year's gingerbread cookies, guided by your imagination.

As you can see, making New Year's gingerbread cookies with your own hands is not so difficult!

Gingerbread New Year's 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 holiday table. After all, as you know, New Year is a family holiday.

Cooking time – 1 hour.

Number of servings – 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;
• ground red pepper – 1 pinch;
• soda – 1 tsp.

For the glaze, which we will use to decorate the finished gingerbread cookies, you need:

• lime or lemon – ½ piece;
• powdered sugar – 400 g;
• protein – 2 pcs.;
• gel type dyes – 4 drops.

Cooking method

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

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

1. Take a thick-bottomed pan or cauldron. All the sugar is poured into the container. The dishes are placed on the fire.

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

1. When the bottom layer of granulated sugar disperses and changes color slightly, you should start stirring the mass.

1. There is no need to increase the heat. 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, rich color. When the syrup is ready, you will need to boil a kettle of water. You only need to take 200 ml of boiled water. They should be poured into the burnt sugar as carefully as possible.

Note! When you pour water into the sugar syrup, the mass will begin to “shoot”. So be extremely careful not to get burned.

1. The resulting composition must be mixed thoroughly so that its consistency becomes homogeneous. You will need to add butter, previously cut into small squares, into the mixture. The mass must be stirred and waited until it becomes completely homogeneous due to the dissolution of the oil.

1. Add cinnamon and salt to the gingerbread preparation for the New Year. The composition must be diluted with nutmeg and soda. Ground red pepper also comes here.

1. The preparation must be stirred thoroughly. It should double in size. The mass will turn into a fluffy and dense foam.

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

1. After adding each part of flour to the dough, the composition must be thoroughly stirred. After adding the entire portion of flour, the dough should become manageable and elastic. Some stickiness will be present, but not excessively. The mass is wrapped in cling film and placed in the refrigerator for an hour. It is optimal to leave the dough in the cold overnight.

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

1. Raw egg whites should be poured into an empty bowl. Fine powdered sugar is poured onto them in a thin stream, which is sifted through the finest sieve before adding to the composition.

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

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

1. Our glaze is ready for decorating gingerbread New Year's cookies for serving on the holiday table. The icing will need to be divided into several portions and diluted with a specific dye. The glaze is covered with film and sent to the refrigerator.
1. They must be placed in the oven, preheated to 180 degrees. The optimal mode for baking is 7 minutes.



1. When the baked goods have cooled completely, they should be painted with the prepared icing.



The result is excellent, delicious New Year's gingerbread.

Video recipes

To make your New Year's gingerbread cookies a success, first check out the video recipes:

New Year is coming very soon, so I want to show you how you can make beautiful New Year's gingerbread cookies with icing. Painted gingerbread cookies can then be given to family, friends and acquaintances as a nice gift. And the most important thing is that your drawing will be unique, made with your own hands and with soul, and such gifts are very much appreciated.

Today I will show you exactly how to paint gingerbread cookies in the form of Santa Claus and a snowman, and how to do it without special molds and stencils. In the same way, you can draw any other gingerbread cookies that you like. 2018 is the year of the dog, but this does not mean that DIY New Year’s gingerbread cookies should only be made in the shape of dogs. And the more and more varied you make them, the more interesting your gifts will be.

The shelf life of gingerbread can be up to a year, so you can make them in advance and not worry about them spoiling or drying out. This is very convenient, since on New Year's Eve, not everyone has a lot of time to paint.

New Year's painted gingerbread cookies are suitable for decorating any holiday cake if you insert a long wooden skewer into the freshly baked gingerbread. This design has become popular not so long ago, but many people really like it, so I advise you to try it too. I also advise you to look again if you don’t know which one is best to make them from.

Necessary:

• Gingerbread dough
• Powdered sugar – 150 g
• Egg white – 1 pc.
• Lemon juice – 0.5 tsp
• Food coloring – 5 colors

Painting New Year's gingerbread cookies

I don’t have stencils for New Year’s gingerbread cookies, but this is not a problem, because I found the desired design on the Internet, redrew it onto paper and it’s done. Then I cut it out. I roll out the finished dough into an even layer, about 5 mm thick. Then I sprinkle it with a little flour, put the design on top and use a knife to cut it out along the outline.

I do the same with the second blank. You can make them in any quantity and any size.

Next, I place the pieces on a baking sheet with parchment or foil, at a distance from each other, and bake at a temperature of 190 degrees, 6 minutes or until golden brown. It is important not to overcook them in the oven, otherwise they will be hard. After baking, I remove them from the baking sheet, transfer them to a wooden board and leave to cool.

Now I’ll briefly tell you the recipe for gingerbread glaze at home. I beat one egg white into the mixer bowl, add lemon juice and powder. Then I beat it all at the lowest speed of the mixer, 2 - 3 minutes. The mass will become fluffier, whiter, but at the same time there will not be many bubbles in it that will spoil the icing. Next, I divide it into as many parts as you need for drawings. I have one white color, which I leave as such, without adding dye, and 5 others. I add dyes of the desired colors to each part of the glaze and stir until smooth so that the dye is evenly distributed. The consistency of the glaze should be medium, so as to be suitable for both the outline and the fill. Run a spoon over it, this mark should disappear in 10 seconds, if it does not go away for a long time, then you need to add a little water to make it a little more liquid.

Before painting the Santa Claus gingerbread, I place a leaf on top of the gingerbread and use a toothpick to outline all the contours for filling with different colors. To do this, just pierce the leaf in the right places without moving it.

I do the same thing with the blank for the snowman, puncturing the necessary lines.

The technique of painting gingerbread cookies with glaze is not difficult and you will see for yourself now. First of all, I fill in the bottom of the coat, the beard, the lapel on the sleeves and the bubo on the hat. Never fill two adjacent parts, because they will simply merge into one.

When the white color has dried for about 10 minutes, I fill in the red color evenly, and these are the hat, sleeves, mittens, coat and panties. And I make his face beige. Be sure to remember that after filling each part, you need to shake the gingerbread to evenly distribute the filling.

When the main parts have dried a little, and this is another 15 minutes, I finish drawing all the other small details, such as the mustache, eyebrows, nose, eyes, buttons and boots. This is such a cute gingerbread Santa Claus turned out. The photo shows that all the details were filled in gradually, because there are contours and the drawing did not merge. Now I leave it to dry, and this takes from 12 hours to a day, at room temperature.

Now it’s time to paint the gingerbread snowman. First of all, I fill in white, namely the face, arms and body. But the gap between the arms and the torso must be at least 5 minutes, otherwise they will simply merge into one continuous part.

After 10 minutes, I fill in the lapel of the hat, the bubo and part of the scarf, which are in red. Let it dry again.

After that, I fill in the hat, draw a star on the tummy, then finish the scarf and carefully draw the mouth and eyes in black.

Then I make a neat carrot, and on the hat and scarf, using the thinnest paint brush, I paint snowflakes with white dye or a small amount of glaze. The gingerbread snowman is also ready, so I leave it to dry.

These are the cute New Year's gingerbread cookies with icing, I hope you liked my master class and you can also make them. As you can see, there is nothing complicated in painting with glaze; the main thing is to do the filling gradually and in parts so that the parts have time to dry a little. Good luck and more inspiration!

What would New Year be without sweets? Tangerines and candies, lollipops and nuts, truffles and chocolate are obligatory companions of the New Year holidays. And, of course, baking. We put it on the festive New Year's table, treat friends, pack New Year's baked goods in beautiful boxes for gifts with our own hands, and even decorate the Christmas tree.

That's why we have prepared for you the most popular recipes and ideas for New Year's baking. Meet new and traditional baking recipes for the New Year.

The tradition of making gingerbread with ginger came to us not so long ago, but quickly became a favorite. What a delight it is to chew delicious and fragrant gingerbread cookies under the winking lights of the garlands, which are baked once a year, especially for the New Year holidays.

And painting on such gingerbread cookies is a separate topic, as it makes both the baking itself unique and its preparation a real creative process. Therefore, this is an ideal New Year's baking for children, who can be involved in both preparing and decorating gingerbread cookies.

We will need:

To prepare the dough:

• butter – 100 gr.;
• white sugar – 100 gr.;
• cocoa – 1 small spoon;
• cinnamon – 1 small spoon;
• nutmeg – 1 small spoon;
• ground ginger (powder) – 1 small spoon;
• ground cloves - 1 small spoon;
• ground pepper – 0.5 small spoon;
• flour – 180 gr.;
• baking powder - 1.5 small spoons;
• chicken eggs – 2 pcs.;
• salt.

To prepare the glaze:

• egg whites – 1 pc.;
• powdered sugar - 0.5 cups;
• lemon – 1 tablespoon;
• turmeric and other food colorings;
• toothpicks.

Baking New Year's gingerbread begins long before the holidays, as it is stored perfectly and only becomes tastier over time. So you can safely begin the process in mid-December, or even earlier. Especially if such New Year's baked goods are prepared as a New Year's gift.

Pour sugar into a metal container. Add butter to it, cinnamon, cocoa and nutmeg will also go there. Add a little salt to the mixture. Place the container on a low flame and heat until all the sugar has dissolved, but do not allow it to boil.

Let the mixture cool while preparing the dry mixture. Mix flour with baking powder and remaining spices. Now pour the heated mixture into this dry mass. And knead the dough. You should get a homogeneous mass, to which you need to add fresh eggs. Knead the dough again.

It should be flexible and hold well from your hands. If the thickness is insufficient, it is better to cover the dough with film and leave it in the cold. In the cold the mass will become thicker.

If this method does not help thicken the dough, add a little flour, but not more than a couple of spoons. A lot of flour will make the dough more viscous, but the gingerbread cookies will also turn out very tough.

We divide the finished dough into four parts, this will make it easier to roll it out later. Since the dough becomes more viscous when heated, it is better to remove the balls from the cold one by one, rather than all at once. Place all the balls in a bag and put them in the refrigerator for two hours.

Line the baking tray where we will bake the gingerbread with baking paper and grease it with butter.

To roll out the dough, we use a rolling pin and a board that needs to be greased with vegetable oil.

Take one ball out of the cold and immediately roll it into a layer. The thickness of the gingerbread cookies will be about 8 mm. To cut out figures, you can use not only New Year's molds and molds for baking New Year's cookies, but any available in your arsenal.

Quickly transfer the figures onto paper. They increase in size during baking, so you need to leave space between the gingerbread cookies. Gingerbread New Year's gingerbreads are baked in an oven preheated to 180 degrees for about 10 - 15 minutes.

You need to navigate by the appearance and smell of gingerbread. The aroma of spices will tell you that it is time to remove the gingerbread cookies from the oven.

It is better to keep such baked goods in a bag or jar, where they are placed while still warm. This will help the gingerbread cookies stay soft longer.

Immediately prepare the glaze for painting. Beat the egg whites into a thick foam, adding powdered sugar little by little. At the very end, add lemon juice.

All that remains is to paint the figures. This is not difficult to do using a culinary syringe. You can also use a paint brush or a regular toothpick. If you want to get multi-colored figures, color the icing in different colors using turmeric, beet juice or just dyes. This design of New Year's baked goods will make them unique and irresistible.

Painted gingerbread cookies are perhaps the most beautiful baked goods for the New Year. They look great both on the Christmas tree as decorations and as New Year's gifts for friends.

New Year's themed baked goods: "Stars" cookies

Cookies in the shape of stars and asterisks are another great idea for original baking for the New Year.

We will need:

• flour - 1 glass;
• sugar - half a glass;
• butter – 150 gr.;
• baking powder - 1 small spoon;
• citric acid – ¼ small spoon;
• egg yolks – 2 pcs.
• condensed milk – 100 gr.;
• powdered sugar - half a glass.

Mix the flour in a bowl along with other dry ingredients, that is, sugar, citric acid and baking powder. Let's mix everything up.

Separate the yolks from the whites and add them to the dry mixture. Mix everything again.

Now add the already chopped butter, which needs to be chopped with a knife along with other ingredients.

Knead the dough, only very quickly so that the butter does not melt too much.

Immediately place the dough in the refrigerator, where it should remain for at least two hours.

We take out the dough from the cold and roll it into a thin layer - the thickness is no more than 1 cm. Immediately cut out the figures using star-shaped molds and transfer them to a baking sheet covered with baking paper.

Bake cookies for no longer than 15 minutes. The temperature in the oven should be 200 degrees.

When the cookies are baked, take them out and leave to cool. Place the already cooled cookies in twos and coat them with boiled condensed milk.

Place the finished stars on a plate and sprinkle with powdered sugar on top.

Such beautiful cookies will be a wonderful decoration for both children's and family New Year's tables. This is a beautiful and tasty New Year's baking and it doesn't take much time or effort to prepare it.

Baking for the New Year: honey painted gingerbread cookies

This is a recipe for fragrant, fragrant New Year's gingerbread cookies.

Not only are they incredibly tasty, but they can also be stored using the natural preservative honey for up to six months. But these magic gingerbreads still don’t age for so long, they are so delicious. And you can paint them in any style.

We will need:

To prepare the dough:

• buckwheat dark honey – 165 gr.;
• cane sugar – 100 gr.;
• butter – 125 gr.;
• chicken eggs – 1 pc.;
• yolks – 4 pcs.;
• premium wheat flour – 450 gr.;
• rye flour – 100 gr.;
• natural cocoa – 2 tablespoons of powder;
• soda – 1 small spoon;
• spices – 2 small spoons;
• salt.

To prepare the spice mixture:

• cinnamon – 4 parts;
• ginger powder – 1 part;
• cardamom – 1 part;
• coriander – 1 part;
• nutmeg – 1 part;
• allspice – 1 part;
• cloves - 1 part.

To prepare the glaze:

• chicken protein – 1 pc.;
• powdered sugar – 250 gr.;
• lemon juice – 1 tbsp.

Pour sugar into a thick-walled pan and add honey. Place the container on the fire and start heating. Continue heating until the sugar is completely dissolved. But we don’t let it boil.

To make the sugar dissolve faster, you can pre-grind it.

After the sugar has dissolved, add the spice mixture and all the butter to the saucepan. We continue to mix the contents.

Add soda. Carefully! After adding soda, the mass sharply increases in volume and changes color.

At this stage, immediately turn off the burner under the pan. Mix everything again with a wooden spatula.

Set aside the mixture - it should cool to 36 - 28 degrees. If you try the mixture with your finger, it should not burn.

Now you can add the egg and egg yolks. Mix two types of flour together with cocoa. Little by little we begin to add the dry mixture to the liquid mixture. We look at the consistency of the dough and adjust the volume of flour during kneading.

You need to knead the dough well so that it becomes plastic and does not stick to your hands. But at the same time, the dough should not become too stiff.

Wrap the dough in film and leave to proof in the cold for two hours. You can leave the dough in the cold for a longer period. Therefore, it is convenient to prepare the dough in the evening and leave it to mature overnight.

After taking the dough out of the cold, leave it to warm up for a couple of hours at room temperature. We divide this volume of dough into four parts. We roll each part into a layer whose thickness will be 5 mm.

It is better to roll out the dough immediately on paper so as not to transfer it later and not to deform it. Cut out the figures. Remove excess dough from the paper.

If you plan to use these gingerbread cookies as Christmas tree decorations, immediately make holes in them for ribbons.

These honey gingerbreads are baked for about 8 minutes in the oven at 180 or 200 degrees. To avoid getting crackers or crispy cookies, do not overcook the gingerbread cookies in the oven.

If the gingerbread cookies are slightly deformed during baking, you can place a flat weight on them. But not immediately, but 4-5 minutes after you take it out of the oven.

Now prepare the glaze by whipping the egg whites with powdered sugar. Add sweetness little by little to the protein foam. The fixative will be lemon juice, which is added at the very end of whipping.

Use the resulting glaze as a basis for drawing contours and painting. To prepare the filling, part of the glaze is diluted with water so that it is as thick as condensed milk.

But decide for yourself what to draw and how to decorate the gingerbread cookies. But don’t forget to involve children in this exciting process. And even if their painted gingerbread cookies are not exactly a work of art, such baked goods for the New Year are made with their own hands, so they will definitely be the most delicious and beautiful.

Traditional New Year's baking: curd adit

Usually shtolen are baked long before the holiday. This dried fruit cake needs to age.

And the longer it sits, the tastier and more aromatic it becomes. Such pastries are prepared for the New Year or Christmas table and are considered traditional in many countries.

We will need:

To prepare the dough:

• raisins – 200 gr.;
• dark rum – 100 ml;
• flour – 500 gr.;
• brown sugar – 150 gr.;
• baking powder – 7 gr. (1 sachet);
• vanilla essence – 4 drops;
• almond essence – 4 drops;
• a pinch of salt;
• a pinch of ground cloves;
• a pinch of cardamom;
• a pinch of ginger;
• a pinch of nutmeg;
• a pinch of cinnamon;
• zest of 1 orange;
• juice of 1 orange;
• chicken eggs – 2 pcs.;
• creamy margarine – 200 gr.;
• cottage cheese, ground into paste – 250 g;
• dried almonds – 200 gr.;
• candied fruits – 200 gr.;
• dried cherries – 100 gr.

To decorate the top:

• butter – 100 gr.;
• powdered sugar – 100 gr.

In the evening, pour rum into the raisins and cherries. Let it swell overnight.

Beat chicken eggs with sugar and add melted margarine, all the spices, vanillin, salt and curd paste to the mixture.

Separately mix flour with baking powder and ground almonds. Add the dry mixture little by little to the liquid mass and knead until a homogeneous consistency is obtained.

Pour raisins and cherries into the dough - there is no need to drain the cognac, it will also go into the dough. Add candied fruits, orange juice and zest.

Knead the dough and roll it into a layer measuring 30 by 30 cm. Fold one side towards the center. Fold the opposite side twice to form a roll. We transfer this roll to the paper that is lined with the baking sheet.

The adit will take about an hour to bake in the oven. Adjust the baking temperature to 180 degrees. Check the readiness of the Christmas cake with a toothpick.

When the adit is baked, soak the top with butter and sprinkle it with powdered sugar. Of course, you can immediately try this wonderful New Year’s cake. But it's better to leave it to mature.

To do this, the gallery is wrapped in several layers of cooking paper, and then also in film. The cake usually matures for up to three weeks. Therefore, housewives start baking for the New Year's table in early December.

Fragrant pastries for the New Year's table: New Year's cupcakes

Sweet aromatic cupcakes with the smell of tangerine and cinnamon are the real New Year's pastries.

The recipe is surprisingly simple, and the result is unsurpassed.

Try baking “New Year’s” cupcakes and they will definitely become regular guests on your holiday table.

We will need:

• kefir – 200 ml;
• carrot-tangerine juice – 50 ml
• sugar – 100 gr.;
• chicken eggs – 1 pc.;
• vegetable oil – 80 ml;
• flour – 250 gr.;
• baking powder – 1 tsp;
• salt;
• powdered sugar - 2 tbsp. l.;
• cinnamon – 1/2 tsp.

The dough for these muffins is surprisingly easy to make. First, mix kefir with sugar, salt, egg and vegetable oil.

Separately, mix the flour with baking powder, after which the mixture must be sifted.

Do not skip the sifting step, this will make the dough more airy and the muffins themselves tender and full of holes.

Gradually add the dry mixture to the liquid mixture.

We prepare homemade juice from tangerines and carrots. To do this, peel the citrus and divide it into slices, cut the peeled carrots into cubes. We put everything in a juicer and make juice with pulp.

We don’t throw away the tangerine skins, but chop them to get a fine zest.

First pour the juice into the dough itself and mix. The result will be a beautiful orange shade.

Now add the zest and thoroughly knead the dough again.

Place the finished dough into the molds without filling them to the top. It will be enough to fill 2/3 of the molds.

It will be ideal if the shapes are New Year's. A great excuse to add to your kitchen collection of baking dishes.

Our cupcakes will spend no more than 15 minutes in the oven; set the temperature to 180 degrees.

Remove the cupcakes from the pans when they have cooled slightly. Now you can start decorating the baked goods.

You can make cream hats in the shape of green Christmas trees.

If you don't want to bother with such fancy decorations, sprinkle the cupcakes with powdered sugar. Just not pure, but mixed with cinnamon.

Try it! This is an incredibly tasty, simple and incredibly aromatic pastry.

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