Classic cottage cheese gingerbread recipe

Nutritional value per serving

266.5 kcal

Proteins: 10.6 g
Fats: 7.6 g
Carbohydrates: 38.9 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 15

Cottage cheese gingerbread cookies made according to the classic recipe are very soft and airy, with a porous interior. They're a worthy alternative to store-bought cookies. They're quick and easy to make, and the ingredients list is exceptionally simple.

Recipe with step-by-step photos

Classic recipe for cottage cheese gingerbread

Ingredients

Servings

For the test:

Flour

300 G
Cottage cheese

250 G
Granulated sugar

80 G
Egg C1

1 pcs
Sunflower oil

50 ml
Vanilla sugar

1 tsp
Soda

1 tsp
Vinegar 9%

1 tsp

For the glaze:

Egg C1

1 pcs
Powdered sugar

120 G

Preparation

Step 1

Prepare all the ingredients. It's best to strain the cottage cheese through a sieve to create a soft, smooth mass. Sift the flour. Remove the egg from the refrigerator ahead of time so it reaches room temperature.
Add the egg, granulated sugar, and vanilla sugar (you can use just a spoonful of vanilla extract). Mix until you get a lump-free, sticky mixture.

Step 2

Pour in vegetable oil.

Step 3

Dissolve the baking soda in vinegar. Add it to the curd mixture and mix thoroughly. Gradually, in several additions, add the flour and knead the dough. The consistency should be thick enough not to stick to your hands, but soft.

Step 4

Sprinkle the table with flour, lay out the dough and roll out the cake to a thickness of 1-1.5 cm.

Step 5

Cut out the gingerbread cookies from the cake base. They can be round (use a glass for a more aesthetically pleasing look), square, or even triangular. Use your own taste and imagination. Line a baking sheet with parchment paper, place the gingerbread cookies on it, and bake in the oven for 20-25 minutes at 180°C.

Step 6

Prepare the glaze. Take the egg white (separate it from the yolk first) and beat it with a mixer, gradually adding the powdered sugar. It will take 8-10 minutes for the mixture to become fluid and smooth.

Step 7

When the gingerbread is baked, let it cool a little.

Step 8

Transfer the resulting treats to a plastic bowl and pour the glaze over them. To ensure the sweet mixture coats the gingerbread evenly, cover the bowl with a lid and shake gently.

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