Daniela De Tagle

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Recipe of Glazed Gingerbread Cookies

Glazed Gingerbread Cookies

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These rich gingerbread cookies are the classic recipe with many species and a lemon glaze.
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36 portions
  • wheat pasta, FOR THE GINGER COOKIES
  • 3 cups flour
  • 1 tablespoon baking soda
  • 3/4 tablespoons cinnamon powder
  • 2 tablespoons ground ginger
  • 1/2 tablespoons allspice
  • 1/2 tablespoons ground clove
  • 1/2 tablespoons salt
  • 1/4 tablespoons ground black pepper
  • 1 stick unsalted butter
  • 1/4 cups vegetable shortening, at room temperature
  • 1/2 cups brown sugar
  • 2/3 cups granulated piloncillo
  • 1 egg
  • wheat pasta, FOR GLASSING
  • 500 grams powdered sugar
  • 3 eggs
  • 1 tablespoon lemon juice


Preheat the oven to 180 degrees Celsius and place the grates in the upper and lower third of your oven.
Mix flour, baking powder, spices, salt and pepper in a deep bowl.
In another deep bowl with an electric mixer beat butter, and shortening for 1 minute. Add the brown sugar and beat for 2 more minutes. Add the piloncillo and the egg and finish to beat until you get a hard dough.
Finish mixing the dough with your hands and make two balls, cover the balls with egapak paper and refrigerate for at least 3 hours.
To make the cookies work a dough ball first (keep the other in the refrigerator). Allow the dough to stand 10 minutes at room temperature before using.
Place the dough on a clean surface with flour and with a rolling pin flatten until obtaining a dough with 1/2 cm of thickness (make sure that the dough does not stick to the surface).
With cookie cutters cut the cookies and place on baking trays previously greased with vegetable spray. Leave a little space between each cookie. Repeat with the other ball of dough.
Bake cookies for 10-12 minutes or until lightly browned and crispy. Remove from oven and allow to cool completely before decorating.
To make the bitumen mix the icing sugar with the egg whites and the lemon juice and finish mixing.
Use a pastry bag to decorate the cookies with the bitumen and allow it to become stiff before storing or serving.


Serve for dessert, to accompany hot drinks or regale in small bags or boxes.


You can use meringue powder (found in pastry shops) and 6 tablespoons of water instead of egg whites.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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