Classic Christmas cookies can sometimes get a little bit boring… when baking the same ones every year. If you want to bring in some color every now and then, you might want to take a look at these Polka Dot Gingerbread Cookies. Super easy and still delicious and definitely an “eye catcher” on the cookie plate. Maybe something for you as well this year ;)
Classic Christmas cookies are good and delicious and I love to bake them for Christmas. Over time, however, that can also get quite boring. Don’t you think so? To “shake” everything up a little every Advent season, I normally bake batches of my most successfull recipes – the ones everybody likes – plus at least two new cookie types just to try something new. If the new ones are good they might make it to the list of Christmas cookies that are prepared each year ;)
These Polka Dot Cookies were last year’s new test sujects and will definitely end up on our cookie plate every now and then. The good thing about simple cookies like that – you can use the dough (which is pretty basic) for several cookie recipes. One dough, two types of cookies ;) For example, use half of the dough for these colorful cookies and the rest can be used to create little stars, Santa cookies or maybe snowflakes… which can also be decorated with the icing from the recipe. Maybe not as colorful when you make other shapes of cookies ;P
I think the little colorful cookies look really nice next to classic cinnamon stars, vanilla crescents or other Christmas cookies. If you omit the typical Christmas spices in the dough (ginger, cloves, and nutmeg) and focus more on cinnamon and vanilla, you can bake these cookies here also well throughout the rest of the year. They’re not too obviously Christmasy, after all. In the context of other cookies, they may look like Christmas tree balls or decorations, but during the year, they are simply colorful circles that are great to serve with coffee ;P
INGREDIENTS / ZUTATEN
For the dough:
3/4 cup (170g) butter, at room temperature
1/2 cup (100g) brown sugar
1 large egg
1 oz. (30g) sugar beet syrup
2 tbsp. honey
3 1/4 cups (420g) all-purpose flour
1 tsp. baking soda
1 tbsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. salt
For the icing:
12.3-14 oz. (350-400g) confectioners’ sugar
1/4 tsp. vanilla extract
2-4 tbsp. of milk
(gel) food colors
Für den Teig:
170g weiche Butter
100g brauner Zucker
1 Ei (L)
30g Zuckerrübensirup
2 EL Honig
420g Mehl (Type 405)
1 TL Natron
1 EL Zimt, gemahlen
1 TL Ingwer, gemahlen
1/2 TL Nelken, gemahlen
1/2 TL Muskatnuss, gemahlen
1/2 TL Salz
Für das Icing:
350-400g Puderzucker
1/4 TL Vanille Extrakt
2-4 EL Milch
verschiedene (Gel-)Lebensmittelfarben
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Roll out the first dough portion on a floured surface to a thickness of about 0.12 inches (3mm). Use round cookie cutters and cut out dough circles of different sizes and place them with some space in between on the prepared baking sheet and bake for 8-9 minutes. Take out of the oven and let cool down on a wire rack. Repeat with the remaining dough until all is gone.
3. Mix the confectioners‘ sugar with the vanilla extract, gradually add the milk until the icing has a thick but not too runny consistency. Make a test with one cookie by dipping it into the icing, remove excess icing, and then place it on a wire rack. If the icing is not running over the edge the consistency is right, if the icing is too runny add some more confectioners’ sugar to thicken it a bit. Divide the icing between several small bowls, color it with a few drops of (gel) food color and then dip the cookies one after the other into the icing to cover the surface completely. Place on the wire rack to dry for at least 6 hours (better overnight) – after that, you can store the cookies in a well-closing thin box.
2. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die erste Teigportion auf einer bemehlten Fläche etwa 3mm (0.1 inches) dick ausrollen. Mit runden Ausstechern unterschiedlich große Teigkreise ausstechen und mit etwas Abstand zueinander auf das vorbereitete Blech setzen. Die Plätzchen für etwa 8-9 Minuten backen, aus dem Ofen holen und auf einem Kuchengitter abkühlen lassen. Teigreste neu ausrollen und dann mit dem restlichen Teig weitere Teigkreise ausstechen und backen.
3. Den Puderzucker für das Icing mit dem Vanille Extrakt verrühren und dann nach und nach Milch zugeben und unterrühren, bis die Konsistenz passt – das Icing sollte nicht zu dünnflüssig sein. Mit einem Plätzchen testen – in das Icing tauchen, überschüssiges Icing abtropfen lassen und dann umdrehen und auf ein Kuchengitter setzen. Das Icing sollte nicht über den Rand hinunterlaufen – ein zu dünnes Icing ggf. mit etwas zusätzlichem Puderzucker andicken. Das Icing auf mehrere kleine Schüsseln aufteilen, nach Belieben mit ein paar Tropfen Lebensmittelfarbe einfärben und dann nacheinander die Plätzchen eintauchen und die Oberfläche mit dem Icing überziehen. Für mindestens 6 Stunden (besser über Nacht) trocknen lassen – erst danach in einer gut schließenden Blechdose lagern.
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Here is a version of the recipe you can print easily.
Print
Polka Dot Gingerbread Cookies
- Prep Time: 00:45
- Cook Time: 00:09
- Total Time: 10:00
- Yield: 40 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
Who says that you have to make the same Christmas cookies each year? Try something new with these Polka Dot Gingerbread Cookies ;)
Ingredients
For the dough:
3/4 cup (170g) butter, at room temperature
1/2 cup (100g) brown sugar
1 large egg
1 oz. (30g) sugar beet syrup
2 tbsp. honey
3 1/4 cups (420g) all-purpose flour
1 tsp. baking soda
1 tbsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. salt
For the icing:
12.3-14 oz. (350-400g) confectioners’ sugar
1/4 tsp. vanilla extract
2–4 tbsp. of milk
(gel) food colors
Instructions
1. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Add the sugar beet syrup and honey and mix in. Mix the flour with baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a second bowl. Add gradually to the bowl and mix in. When the dough starts coming together, use your hands to knead the dough until you get a nice and smooth dough. Divide the dough into two portions, form into balls, flatten a bit and wrap in plastic wrap. Place in the fridge for at least 3 hours (or overnight).
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Roll out the first dough portion on a floured surface to a thickness of about 0.12 inches (3mm). Use round cookie cutters and cut out dough circles of different sizes and place them with some space in between on the prepared baking sheet and bake for 8-9 minutes. Take out of the oven and let cool down on a wire rack. Repeat with the remaining dough until all is gone.
3. Mix the confectioners‘ sugar with the vanilla extract, gradually add the milk until the icing has a thick but not too runny consistency. Make a test with one cookie by dipping it into the icing, remove excess icing, and then place it on a wire rack. If the icing is not running over the edge the consistency is right, if the icing is too runny add some more confectioners’ sugar to thicken it a bit. Divide the icing between several small bowls, color it with a few drops of (gel) food color and then dip the cookies one after the other into the icing to cover the surface completely. Place on the wire rack to dry for at least 6 hours (better overnight) – after that, you can store the cookies in a well-closing thin box.
Notes
Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
