Cut gingerbread cookies

Simple and delicious! These are the most delicious sliced ​​gingerbread cookies I have ever baked. But unfortunately, they vanish very quickly in our home.  I am always disappointed when I eat sliced ​​gingerbread cookies outside. The cookies do not have a lot of taste! These sliced ​​gingerbread cookies are anything but tasteless, I must say.

You do not have to bake everything at once either. You can keep the dough in the fridge for a week and in the freezer for three months.

The almonds are optional, especially if you are allergic. For example, my daughter-in-law is allergic to nuts but can tolerate sunflower seeds, a nice crunchiness in the cookies.

The number of cookies depends on how thin or thick you cut the cookies. The same thing applies to the number of minutes in the oven. If your cookies are thin, you can bake them in the oven for a shorter time. If they are slightly thicker, the cookies need to be in the oven longer. I used my cutting machine and set it to 4 mm. It took about 10 minutes for my cookies to get a nice color,

Ingredients for about 50 cakes

125 g butter
90 g (1 dl) sugar
1 dl light syrup
1 Tbsp cinnamon
1 Tbsp ground cardamom
1 Tbsp ground clove
1 Tbsp ground ginger
1 tsp bicarbonate
1 Tbsp cold water
240 g (4 dl) wheat flour
1.5 dl almond shavings


  1. Measure everything and have it ready.
  2. Mix butter and sugar – whisk for a few minutes (about 3 minutes).
  3. Add a mixture of bicarbonate and water.
  4. Continue whisking and then add the spices.
  5. Pour in the syrup and let the machine continue to whisk.
  6. Stop the machine and pour in all the flour and flaked almonds if you use it.
  7. Mix well.
  8. Divide it into two parts and shape each portion into a roll 4 cm diameter.
  9. Roll it in plastic and let it rest in the fridge overnight or rest in the freezer for 1.5 hours.
  10. Set the oven to 437 ° degrees (convection oven 392° degrees)
  11. Remove the rolls and cut them into thin slices either using a slicer or hand
  12. Bake in the oven for about 7 – 10 minutes or until the cakes have a nice color.

Serving tips:

You can enjoy these cookies as they are, or why not with a bit of gorgonzola cheese on with a drop of aged (15 years) balsamic vinegar – truly a taste experience!


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