Nadège’s gingerbread cookies

4

Ingredients

1/2 lb
unsalted butter
2 1/2 cups
granulated sugar
3 1/2 cups
Baker's flour
1
egg
6 tsp
apple cider vinegar
2 tsp
ground ginger
1 tsp
ground cinnamon
2 pinches
ground cloves
1 cup

Instructions

  • SOFTEN butter and mix all the ingredients together until it becomes a smooth consistency
  • ROLL the dough flat and thin between 2 parchment papers
  • USE a candy cane cookie form to cut out the shapes
  • BAKE for 15 minutes at 340F
  • LET cool and spread the Chocolate Hazelnut Spread on top of each cookie and add a chocolate decoration on the top.

Nutrition

Chatelaine Cookies: Gingerbread cookies

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