Gingerbread cocoa cookies with rum glaze

Spiced gingerbread cookies with a rum butter glaze. All these ingredients together can’t smell more like Christmas in Europe. This version of gingerbread cookies is a recipe inspired by German gingerbread (Lebkuchen) and is quite similar in aroma and flavor, but with the texture of a cookie. And what about that pretty cookie stamp? This recipe is perfect to use cookie stampers of any kind and give your loved ones the most beautiful cookies on the planet!

Today I am writing from Barcelona. What a week of stress before finally traveling here! The thing is that this year nothing could be taken for granted, and I have suffered a lot of anguish in the previous days thinking that something would go wrong and in the end I could not spend Christmas with my family. But in the end, luckily, it has not been like that and I have been able to meet them after 1 year !!

And in the middle of all that pre-trip stress, waiting for the PCR results, and crossing fingers so that nothing goes wrong, I baked these cookies. The last ones I did before I left home. You already know that when I get stressed I get to bake sweets. But it has also become a tradition to bring Christmas cookies to my family when I come home for Christmas. And every year I look for something different to surprise them with. So this year I thought of turning to the famous gingerbread cookies.

I confess that I also had a terrible wish to finally use this beautiful carved rolling pin that I bought in Stuttgart. And that I had that little thorn in me because I had never baked gingerbread cookies on the blog. Although it has a simple explanation, and I don’t like them at all! But since they were to give away, I thought it was now or never! And I have to tell you that I have eaten some and I liked these ones. I have the theory that cocoa masks the taste of ginger and anise, which are my mortal enemies! 🙂

I encourage you to try them because they are very simple and with a very nice Christmas flavor. And without further ado, I take this post to wish you very happy holidays. I hope that, within how special this year 2020 is being, you can celebrate Christmas surrounded by your loved ones and above all with health. And if you have not been able to meet with your beloved ones, keep patience and understanding. We all hope that this sacrifice is only one year and that it is for the good of all. A very sweet hug to all my readers!

Merry Christmas,

Print Recipe

Gingerbread cocoa cookies with rum glaze

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Cookies – German

By Raquel Ramos – Serves: 16

Prep Time: 15 min – Cooking Time: 12 min – Total Time: 30 min + 13 h resting

Spiced gingerbread cookies with a rum butter glaze. All these ingredients together can't smell more like Christmas in Europe.

Ingredients

• FOR THE COOKIES:
• 1 tsp ground ginger
• ¾ tsp cinnamon
• 1/4 tsp ground anise
• 1/4 tsp of ground black pepper
• 1/4 tsp of salt
• 1/4 tsp of ground cloves
• 1/4 tsp of nutmeg
• 1/4 tspof ground cardamom
• 220 g flour
• 2 Tbsp cocoa powder
• ¼ tsp baking soda
• 50 g brown sugar
• 60 ml vegetable oil
• 60 ml molasses
• 60 ml honey
• FOR THE GLAZE:
• 80 g icing sugar
• 1 pinch of ground cinnamon
• 15 g butter, melted
• 1 Tbsp of black rum
• 1 tsp lukewarm water

Instructions

1

In a bowl mix all the liquid ingredients with the sugar. In another bowl, sift the flour with the rest of the dry ingredients. Mix, by hand or using the stand mixer with the paddle attachment, all the ingredients until you get a firm and pliable dough. You should not knead too long just until everything is well combined.

2

If the dough is too hard or sticky, you can add a teaspoon of water or flour until it has the consistency of a dough that can be worked into cookies.

3

Remove the dough from the bowl, roll it into a ball and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour. You can prepare it the day before and leave it overnight in the fridge.

4

When the dough is cold, roll it out on a floured surface. It is time to stamp it with the carved rolling pin. Make a pass with the rolling pin over the previously stretched dough to stamp the pattern on them.

5

Then, using a cookie cutter in the shape you like best, cut the cookies and transfer them to a cookie sheet covered with baking paper. Remember to leave space between the cookies so they don't touch when baking.

6

Let the cookies dry at room temperature for 12 hours. This is necessary so that the pattern created by the rolling pin does not completely melt when baking. If you didn't stamp your cookies, you can skip this step and bake the cookies directly.

7

Preheat the oven with a fan to 170ºC. Bake the cookies for 12 minutes.

8

Meanwhile, prepare the glaze by mixing all the ingredients until just combined. Dip the cookies while they are still warm and cool on a wire rack.

9

Notes

Cookies keep well for several days packed in an airtight container.