Secrets to making gingerbread at home: baking temperature and time, popular recipes, and tips

Pryanik is a baked confection made using a special gingerbread dough. There are many different recipes for this product. The dough base is made with sugar, honey, or a mixture of these ingredients.

Before making the gingerbread, I recommend chilling the dough in the refrigerator. This will make it firmer and more pliable.

In this article, I'll explain how to make different types of gingerbread, including baking times and temperatures, and I'll also share popular, tried-and-true recipes.

How to bake gingerbread cookies at home – a step-by-step recipe with photos

To make gingerbread you will need:

• 450 g flour;
• 2/3 cup honey;
• 4 egg yolks;
• 120 g butter;
• 0.5 tsp baking soda;
• 5 cloves;
• 1 tsp dried ginger;
• 1/3 tsp cardamom;
• 1 tsp ground cinnamon;
• 1 cup powdered sugar;
• 1 egg white;
• 0.5 tsp. ground nutmeg.

Step by step process:

1. To begin, pour half the prepared flour into a large bowl and combine it with the ground cloves and nutmeg. Sift the spices first.

2. Then melt the honey in a water bath, then mix with soda and remove the mixture from the heat.

3. Next, add flour and spices in small portions to the heated honey and mix thoroughly.

4. Then add butter, egg yolks and combine the ingredients.

5. After this, knead a soft, pliable dough, gradually adding the remaining flour. Be careful not to let the dough "clog."

6. Wrap the resulting mixture in plastic wrap and refrigerate for 40 to 60 minutes. After this time, divide the dough into 2 to 3 equal portions and roll out one of them. Then, press the pieces into shapes using a thick-walled glass or cookie cutter, periodically dipping them in flour to prevent them from sticking.

7. Spread the gingerbread cookies evenly on a parchment-lined baking sheet and place the container in a hot oven. Bake for about 12-15 minutes at 190-200 degrees Celsius.

8. At this time, you can prepare the glaze: beat the egg whites in a dry bowl, gradually adding sifted powdered sugar.

When done, remove the gingerbread cookies from the oven, let them cool, transfer them to a deep bowl, and mix with the glaze. You can also coat them with the glaze using a silicone brush.

How long to bake gingerbread cookies and at what temperature

Now let's figure out how long and at what temperature to bake gingerbread cookies. The exact baking time and heating mode depend on the type of kitchen equipment you have and the dessert recipe. The thickness of the cookies and the presence of filling can also affect this.

Typically, gingerbread cookies are baked for 7-10 minutes in a gas or electric oven at 180-200 degrees Celsius. This will give the dough a slightly nutty flavor, provided it doesn't contain cocoa.

Large items like Tula gingerbread should be cooked for about 15–20 minutes at the same temperature.

If you're using an electric oven, I recommend setting the baking mode to "Convection" to circulate hot air throughout the oven. If, after the set time, pressing your finger on the gingerbread leaves an indentation on its surface, leave it in the oven for a few more minutes. A well-baked gingerbread will easily peel off the parchment.

Peculiarities of making gingerbread

Before baking gingerbread cookies, please read the following guidelines:

1. Do not freeze gingerbread dough, otherwise it will lose many of its valuable properties.
2. Don't bake the items immediately; let the dough rest in the refrigerator before cooking.
3. Always use butter as an additional ingredient, do not substitute it with margarine or spread.
4. Knead the dough thoroughly for 20–40 minutes.
5. The finished gingerbread should be crispy. So, if the baked goods are still soft after the specified baking time, leave them in the oven for a few more minutes.
6. If you use glaze, decorate the items after they have cooled completely, otherwise it will run.

To make gingerbread cookies, you will need:

• 1.5 cups flour;
• 100 g butter;
• 170 ml of clean water;
• 200 g granulated sugar;
• 2 tsp dry ground ginger;
• egg;
• 0.5 tsp of soda.

Step-by-step recipe at home:

1. First, place granulated sugar in a small saucepan or saucepan, add water, stir, and place the pan over low heat. Heat the mixture until it caramelizes, stirring constantly.

2. Then add the butter, cut into several pieces, and mix.

3. After the butter has melted, add ginger and baking soda and mix the ingredients again.

4. Leave the mixture on the stove for a while until small bubbles form, then remove from heat.

5. Next, you need to pour the syrup into the mixer bowl and gradually add the sifted flour.

6. Then turn on the mixer and add the egg yolk. The whites are not used in this recipe.

7. You can knead the dough by hand, without using a machine. The result should be a fairly dense mass of uniform consistency.

8. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 to 60 minutes until completely chilled. After this time, roll the dough out into a thin sheet.

9. Next, cut out the desired shapes and carefully place them on a baking sheet lined with parchment paper, spacing them loosely. Place the pieces in a preheated oven.

Bake the gingerbread cookies for about 10-15 minutes at 180-190 degrees Celsius. When done, remove from the oven, let them cool, and then serve or decorate with icing.

How to make Tula gingerbread

Necessary components:

• 250 g granulated sugar;
• 2 egg whites;
• 2 tbsp cocoa;
• 100 g butter;
• 1.5 tsp ground cinnamon;
• 2.5 – 3 cups flour;
• 1 tsp baking powder;
• 2 tbsp. honey;
• 1 yolk;
• 1 tbsp. milk.

You can substitute high-quality margarine for the butter. I also recommend preparing a filling of your choice: any jam, preserves, berries pureed with sugar, or condensed milk.

Step by step process:

1. To begin, pour the egg whites into a dry bowl, add granulated sugar and whisk the ingredients thoroughly.

2. Then, combine the honey and butter in a heat-resistant bowl and place the pan over low heat. Heat the mixture to 160°F (70°C), stirring constantly, and remove the pan from the stove. Add the melted mixture to the whipped egg whites.

3. After this, add cocoa, cinnamon, baking powder and mix the ingredients thoroughly.

4. Next, you can start kneading the dough, gradually adding the sifted flour.

5. Once the mixture becomes firm, I recommend continuing kneading on a lightly floured work surface. The result should be a soft, non-sticky dough.

6. Divide the product into 2 parts and roll one of them into a layer 8–10 mm thick.

7. Then, using a rolling pin, carefully transfer the rolled out dough to a baking sheet lined with parchment.

8. Spread the prepared filling evenly on top, leaving about 1–1.5 cm from the edges.

9. Next, roll out the remaining dough, transfer it to the dough piece, and seal the edges tightly. You can decorate the top with light cuts using a sharp knife.

10. After this, coat the surface of the gingerbread with a mixture of beaten egg yolk and 1 tablespoon of milk.

11. Place the product in a hot oven for 25 minutes, bake at 180 - 185 degrees.

The finished gingerbread should be removed from the oven and left to cool at room temperature, after which it can be cut and served.

How to Make Gingerbread Cookies on a Cake Stick

To bake gingerbread cookies to decorate the cake, you will need:

• 3 tbsp. granulated sugar;
• 50 g butter;
• 0.5 tsp baking soda;
• 0.25 cups of cooled boiled water;
• 3 cups flour;
• 2 tbsp. liquid honey;
• 2 eggs;
• 5 – 10 g of gingerbread spices (a mixture of ground cinnamon with cardamom, cloves and nutmeg);
• 0.4 cup powdered sugar;
• 1 egg white.

You should also prepare multi-colored confectionery sprinkles and wooden skewers.

Step by step process:

1. First, sift the flour into a large bowl.

2. In a separate heat-resistant container, mix the butter with honey, sugar and prepared water.

3. Place the container on the stovetop at low heat and heat the mixture to 70 degrees Celsius, stirring frequently. Add half the flour and spices to the melted mixture.

4. Mix the ingredients thoroughly until smooth.

5. Then add baking soda, stir and add 2 eggs.

6. After this, add the remaining flour and begin kneading the gingerbread dough without lumps.

7. Next, lightly flour your work surface and roll out the dough to a thickness of no more than 8 mm. Then, cut out shapes using cookie cutters.

8. Then insert a skewer into each piece, breaking it in half if necessary (if it's too long). I recommend soaking the skewers in cool water for a few minutes before using to prevent them from burning when heated. Spread the pieces evenly on a parchment-lined baking sheet.

9. Place the dish in a preheated oven. Bake the gingerbread cookies for 25 minutes at 180–190 degrees Celsius.

10. While baking or afterward, prepare the glaze. To do this, whisk the egg whites with sifted powdered sugar in a separate dry bowl until foamy. Transfer some of the mixture to a pastry bag or plastic bag and snip off the corner.

Once the gingerbread cookies have cooled, you can begin decorating them with icing. You can cover the entire surface or create various shapes—the decorations are up to you.

How to bake gingerbread cookies with icing

Before you prepare gingerbread cookies with icing, I recommend familiarizing yourself with some of the preparation nuances:

1. Keep in mind that the glaze hardens very quickly, so cover the container with plastic wrap or a lid. Store this product in an airtight container in the refrigerator for 1 to 2 days.
2. Don't add too much coloring to the icing, otherwise the hue will be too intense. It may also make the icing runnier.
3. Don't beat the egg whites until stiff peaks form. The icing ingredients need to be mixed slowly, but not too quickly. You can use a whisk or mixer on low power, otherwise bubbles will form and the mixture will become weaker. The beater should not be wet, as sugar is sensitive to moisture.
4. To make the glaze as flexible as possible, be sure to sift the powdered sugar.
5. You can check the consistency of the icing with a toothpick or fork. If the mixture stays on the toothpick and doesn't drip off, you've done it correctly and can use it to coat the gingerbread cookies.
6. You should not put decorated items in the refrigerator, as the glaze will not be able to harden in such an environment due to the high humidity.

To prepare gingerbread dough you need to prepare:

• 250 ml milk;
• egg;
• 625 g flour;
• 250 g granulated or powdered sugar;
• 50 ml vegetable oil;
• 1 packet each of vanillin and baking powder;
• 1 egg yolk;
• a small pinch of salt.

You will also need 1 egg white and 125g of powdered sugar to make the glaze.

Step by step process:

1. To begin, pour the milk into a saucepan or small pot, place it on the stove at low heat, and heat until it comes to a gentle simmer.

2. Then pour 125 g of sifted flour into a large bowl and combine it with granulated sugar.

3. Then, pour the warmed milk into the mixture in a thin stream, mixing the ingredients thoroughly. You can use a whisk, fork, or hand mixer for this. The result should be a smooth, lump-free mixture.

4. Next, pour in the prepared vegetable oil, stir and leave the mixture at room temperature to cool.

5. Then sift the flour into a deep bowl and combine it with vanilla (or vanilla sugar) and baking powder.

6. After this, add the yolk and whole egg to the milk-flour mixture and mix well.

7. Now you can start kneading the dough, gradually adding flour in small portions.

8. You can knead the dough by hand or with a stand mixer. It should be smooth. If it's too sticky, add a little more flour, but be careful not to let the dough become too sticky. Divide the finished product into 3 equal portions. This makes quite a lot of dough, so bake the gingerbread cookies in batches or place several baking sheets in the oven at once.

9. Next, preheat the oven to 180 degrees Celsius and begin rolling out the dough to a thickness of about 8 mm. Using a thick-walled glass, press out round shapes. You can also use cookie cutters with different shapes.

10. Place the items on a baking sheet lined with baking paper and place the dish in a hot oven.

11. Gingerbread should be baked for about 15 minutes at 180 - 190 degrees until lightly browned.

12. Now you can prepare the glaze. To do this, sift the powdered sugar into a dry, large bowl and add the egg white.

13. Next, mix the ingredients thoroughly until smooth. Avoid whipping the ingredients into stiff peaks.

14. Using a silicone brush, generously coat each gingerbread cookie with icing, placing them on a flat surface.

Once the products are dry, they can be served.

Tips for making gingerbread cookies

To prepare dough for gingerbread cookies, you will need:

• 550 g flour;
• 100 g honey (preferably liquid);
• 250 g granulated sugar;
• 3 eggs;
• 50 g butter;
• 0.5 tsp finely ground table salt.

You'll also need 5-10 grams of ground spice mix consisting of cinnamon, cloves, star anise, nutmeg, and allspice. Gingerbread spices can be purchased separately at the store. If you want to make your own mix using a coffee grinder or blender, be sure to sift it before using.

Ingredients needed for the glaze:

• 1 egg white;
• 180 g powdered sugar;
• 5 drops of lemon juice;
• food coloring (optional).

Step by step process:

1. First, you need to make the gingerbread dough. To do this, grind granulated sugar in a coffee grinder or substitute powdered sugar.
2. Then pour the resulting mixture into a large, dry container, combine it with flour, and sift the mixture 1-3 times. This will allow the product to be well-oxygenated, resulting in a fluffier baked good.
3. After this, you need to place the butter and honey in a heat-resistant container and melt in a microwave or in a water bath.
4. Next, crack the eggs into a separate deep bowl and combine them with the spices and salt. Add the honey-butter mixture, stir, and gradually add the sweet flour in small portions, kneading the dough. It should be smooth, moderately elastic, and not sticky.
5. Then form a ball from the resulting mass, wrap it in cling film and place it in the refrigerator for a while (at least 1 hour).
6. After the time has passed, you can begin to form the gingerbread cookies: roll out the dough into a layer of the desired thickness (no more than 1 cm) and cut out the cookies using the prepared molds.
7. Next, carefully transfer the dough pieces to a baking sheet lined with parchment paper or lightly dusted with flour, leaving a small gap between them. Place the dish in a preheated oven.
8. The gingerbread cookies should be baked for 7-10 minutes at 190-195 degrees until they are golden brown.
9. After the time has elapsed, remove the products from the oven and leave to cool.

Meanwhile, you can prepare the glaze: in a separate dry bowl, thoroughly mix the egg white with sifted powdered sugar, a few drops of food coloring in the desired shade, and lemon juice. The glaze should be not too runny, so you can paint on the gingerbread cookies with it. Then, place the mixture in a pastry bag and decorate the cooled cookies.

Recipe for baking rye gingerbread

To prepare rye gingerbread you need to prepare:

• 100 g honey;
• 200 g rye flour;
• 80 g butter;
• egg;
• 100 g cane sugar;
• 5 g gingerbread spices;
• 2.25 g baking powder;
• ground cinnamon (to taste).

You can buy spices for gingerbread at the store or make them yourself by combining ground cloves, nutmeg, and cardamom in equal proportions.

Step by step process:

1. First, you need to place the honey in a thick-bottomed saucepan, add sugar, butter and stir.
2. Place the container on the stove at low heat and melt the mixture, stirring constantly with a spatula or fork.
3. Once the sugar crystals have completely dissolved, remove the saucepan from the heat and let it cool to room temperature. You can pour the resulting syrup into another cold saucepan or leave it in this one for a little longer.
4. Then, sift the prepared flour into the cooled mixture, add the egg, spices and baking powder.
5. After this, you can begin kneading the gingerbread dough—first with a fork, then by hand. You can also use a stand mixer for this.
6. The resulting dough should be soft, moderately elastic, and non-sticky. Form the dough into a ball, wrap in cling film or plastic wrap, and refrigerate for 1 to 1.5 hours.
7. After the allotted time, you can begin shaping the gingerbread cookies. First, preheat the oven and roll out the dough. Keep in mind that rye flour doesn't hold its shape well, so avoid making complex shapes. Instead, press the cookies with special cookie cutters or roll the dough into a sausage shape, cut into 8-12 mm thick pieces, and shape them into round shapes.
8. Then carefully transfer the pieces to a baking sheet lined with parchment paper or a silicone mat and place in a hot oven. Do not bake without parchment paper, as this can cause them to burn.

Rye gingerbread should bake for approximately 15-18 minutes at 180-190 degrees Celsius. After this time, the gingerbread should be firm, with a darkened bottom and a lightly baked top.

As you've already realized, baking gingerbread is not at all difficult. The main thing is to precisely follow the proportions, the recipe, and all the nuances of making these cookies. Before baking, preheat the oven thoroughly. You can add cocoa, candied fruit, dried fruit, citrus zest, and mint to the gingerbread dough. Let the gingerbread cool thoroughly before decorating with icing.