Simple and easy Christmas cookies: Gingerbread Shortbread Cookies. Let’s start mass production now! ;)
4 1/2 cups (590g) all-purpose flour
1/2 cup (100g) sugar
1/2 cup (100g) brown sugar
1 tsp. salt
2 tsp. gingerbread spice
1/2 tsp. ground cinnamon
1 1/2 cups (350g) butter, at room temperature
1 medium egg
2 tbsp. brown sugar for sprinkling
1. Add the flour, both sugars, salt, gingerbread spice, and cinnamon to a large bowl and mix. Add the butter in small pieces and mix with your kitchen machine until fine streusel form. Add the egg and knead until you get a nice smooth dough. Divide the dough into 2-3 portions and wrap in plastic wrap. Place in the fridge for about 1 hour.
2. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Roll out the first portion of dough on a floured surface to a thickness of about 0.4 inches (1cm). Cut out large rounds with a diameter of about 4 inches (10cm) and place with some space in between on the baking sheet. Sprinkle with some sugar and bake for 14-15 minutes. Take out of the oven and let cool down for about 5 minutes on the baking sheet, then cut into 6 slices with a sharp knife like a pizza. Let cool down completely on a wire rack. Repeat with the remaining dough.