Gingerbread cookies with cinnamon

These are fragrant baked goods that are prepared in the same way as the gingerbread holidays. The difference is the thickness of the baking itself. The gingerbread cookie rolls out quite thinly, which makes the cookie crisp.

Ingredients

• flour 250 gr.
• chicken eggs 1 pc.
• butter 100 gr.
• powdered sugar (brown sugar) 100 gr.
• ground ginger 2 tsp
• ground cinnamon 1 tsp
• ground cardamom 0.5 tsp
• ground cloves 0.5 tsp
• allspice ground 0.5 tsp
• cocoa powder 1 tsp
• honey 25 gr.
• soda 0.5 tsp
• soda 0.5 tsp

Directions

1. We take out the egg and butter from the refrigerator in advance. In a container, mix ground ginger, cinnamon, cardamom, cloves, soda, pepper and salt. We mix everything.
2. Next, sift the flour into the same container, add cocoa, mix.
3. Beat the already soft butter and icing sugar with a mixer.
4. We drive in an egg, add a tablespoon of liquid honey and knead.
5. We shift this mass to the flour mixture, knead the dough with our hands, wrap the dough in cling film and put it in the refrigerator for an hour. After we take half of the dough, wrap the second back in plastic and put it in the refrigerator.
6. Roll out the dough with a thickness of 1-2 mm. On baking paper.
7. Squeeze out curly cookies on the rolled out dough.
8. Gently transfer the baking paper and cookies to a baking sheet and bake the cookies at 180 ° C for 6 minutes. Take the next piece of dough and repeat the procedure. Put the baked gingerbread cookies on a flat surface until they cool completely, since they are still soft and can be deformed.
9. Already cooled cookies can be folded into the cookie container.