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🍰 Colorful Gingerbread Cookies with Icing

78 kcal · 30 min · 4 servings

Ingredients

• 250 g beet juice
• 100 g raw sugar
• 2 tsp gingerbread spice
• 1 tsp organic lemon zest
• 1 tsp orange zest (from one organic orange)
• 375 g flour
• 3 level tsp baking powder
• 1 egg (size M)
• 3 tbsp milk
• 1 egg white (M)
• 250 g powdered sugar (sifted)
• blue, green and red food coloring

Instructions

1. 1. Add beet syrup, sugar, spices, and the grated peels of the orange and lemon to a pot.
2. 2. Warm the mixture briefly.
3. 3. Let the mixture cool down completely afterwards.
4. 4. Mix the flour with the baking powder in a large bowl.
5. 5. Add the egg, milk, and the cooled beet syrup.
6. 6. Knead everything into a smooth dough.
7. 7. Roll out the dough on a lightly floured surface to a thickness of about 0.5 centimeters.
8. 8. Cut out circles with a diameter of 5 centimeters using a round cutter.
9. 9. Place the cookies on a baking sheet lined with baking paper.
10. 10. Bake them in a preheated oven at 180 degrees Celsius conventional heat (Gas Level 2 to 3 or Fan 160 degrees) for 15 to 20 minutes.
11. 11. Let the cookies cool down completely on a wire rack afterwards.
12. 12. Lightly beat the egg whites.
13. 13. Stir in the powdered sugar to create a smooth icing that can be spread or piped.
14. 14. Thin the icing with a little water if necessary.
15. 15. Divide the icing into three equal portions.
16. 16. Color each portion with blue, green, and red food coloring.
17. 17. Fill each color into a small plastic bag.
18. 18. Snip off a tiny corner.
19. 19. Decorate the cooled gingerbread cookies as you like with the colorful icing.

Nutrition per serving

• kcal: 78
• Protein: 1 g · Fett/Fat: 0 g · Carbs: 18 g