Some cookie doughs, like the one in this recipe, start off by heating the butter and sugar rather than creaming the combination for a deeper, more caramel-like flavor; using brown sugar instead of white sugar also helps. Rye flour is added along with wheat flour here, for another flavor note. Ground ginger and cinnamon lend warmth, and cocoa powder a hint of chocolate. The powdered sugar frosting is brightened with lemon juice.
- 110 grams butter
- 110 grams brown sugar
- 8 tablespoons honey
- 300 grams wheat flour
- 150 grams rye flour
- 2 teaspoons yeast
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 tablespoons cocoa powder
- 1 egg
- 1 egg white
- 120 grams powdered sugar
- 6 drops lemon juice
- Preheat oven to 400°F.
- Grease 3 large baking sheets and line with parchment paper.
- For the cookies: In a saucepan, heat the butter, brown sugar and honey until the butter melts. Set aside.
- In a bowl, mix the flours, baking powder, ginger, cinnamon and cocoa powder. Mix in the egg and combine with butter mixture. Beat until smooth.
- Form a dough ball and roll out.
- Cut out the cookies with cookie cutters and place on the baking sheets.
- Bake for 8 to 10 minutes.
- For the frosting: In a bowl, beat the egg, egg white, powdered sugar and lemon juice with an electric mixer for 10 minutes until firm, thick and white.
- If the frosting is too thin, add more powdered sugar. If too thick, add more egg white and beat the mixture well.
- After the cookies are cool, place the frosting in a piping bag and decorate to taste.