Cottage cheese gingerbread recipe - delicious at home

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Prepared by: Yana Gornostaeva

02/14/2017 Cooking time: 2 hours 0 minutes

It is almost impossible to imagine a tea party without aromatic pastries. Naturally, the most delicious option is homemade products prepared with your own hands with love and care.

Ingredients

For 30 pieces:

• 250 g cottage cheese;
• 1 large egg;
• 200 g sugar (1 glass);
• 6 tablespoons of milk;
• 8 tablespoons of vegetable oil (refined sunflower or olive);
• 10 g baking powder;
• 450-470 g of flour (3 glasses of 250 g or a little more);
• A pinch of salt;
• ¼ teaspoon vanillin or 2 packets of vanilla sugar.

In addition to vanilla, you can add other spices to the dough that you like: cinnamon, ginger, cardamom, turmeric, ground nutmeg or cloves...

How to bake:

Knead the curd dough. Separate the yolk from the white; if the egg is fresh, leave the white for glaze, and grind the yolk with sugar.

Add cottage cheese to the dough.

Add vegetable oil...

And lukewarm milk.

Beat everything with a mixer until smooth. There are still grains of cottage cheese, but if you want a more homogeneous dough, you can rub the cottage cheese through a colander. I just crumbled it with my hands - it’s faster, and I like the consistency of the dough with grains of cottage cheese.

Now sift the flour combined with baking powder into the dough: not all at once, but gradually, since more or less flour may be needed depending on its moisture content and fineness of grinding. The original recipe had 500 g, I had about 450-460 g. Salt, add vanillin.

Knead the soft dough, wrap it in a food bag and put it in the refrigerator for half an hour.

Sprinkle a baking sheet with flour or cover it with parchment and grease the paper with sunflower oil. Preheat the oven to 170-180C.

We take out the dough, place it on a table sprinkled with flour, and roll it out into a 1 cm thick cake. Using a glass or cookie cutters, cut out gingerbread cookies.

At this stage, it’s great to invite children to help you - it will be very interesting to make gingerbread cookies not only round, but in a variety of ways: in the form of stars, flowers, hearts. I rolled out the first batch thinner than 0.7-1 cm, and cut it out with a glass, and the gingerbread cookies turned out more like cottage cheese cookies.

And we rolled out the second one thicker, 1-1.5 cm, and cut it out with smaller molds. It turned out much like gingerbread: plump and fluffy!

Place the gingerbread cookies on a baking sheet, leaving a couple of centimeters between them, and put them in the oven.

Bake over medium heat until the gingerbreads have risen, become taller and lightly browned and golden. For different ovens, baking time and temperature will vary, approximately 20-25 minutes at 170-180C. I was a little gape, and the bottom of the first batch got a little tanned. To prevent this from happening, when the bottom is already starting to burn and the top is still pale, place a frying pan with water on the bottom of the oven, and raise the baking sheet with gingerbread cookies higher, not in the middle of the oven, but a little closer to its top. To make the gingerbread cookies soft, with a thin, slightly crispy crust, you can sprinkle the bottom of the oven with water and create steam, as when baking bread.

Remove the finished gingerbread cookies from the baking sheet and wait until they cool, and in the meantime prepare the glaze for them.

The glaze can be made with sugar - from powdered sugar and lemon (orange) juice, or protein - from powder and egg white. But only if you are confident in the freshness and quality of the eggs, and be sure to wash the shells very thoroughly with soap.

Glaze the cooled gingerbread cookies and leave them to dry for 20-30 minutes. My kids and I couldn’t resist trying some more unglazed gingerbread:) My son stole half of a still warm gingerbread (which I had not eaten when I took a sample so I could know what to write about their taste) and said that he really liked the gingerbread! And my daughter took a bite and said something was not very good, too soft! And I liked them :) They were soft inside (there were doubts that the curd dough was not baked or there was not enough baking powder, but they were baked), and on top there was such a delicate crust. Tasty! Try it and form your own opinion about curd gingerbread cookies :)

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(16 votes, average: 3.6 out of 5)

Post tags: baking with cottage cheese,

How to cook “Cottage cheese gingerbread”

Grind the yolk with sugar and vanilla until white. Add cottage cheese, vegetable oil, baking powder and milk to the resulting mass. Using a mixer, beat all ingredients into a smooth paste. At the end, add the sifted flour and knead a fairly elastic dough. Roll it into a ball and place it in the refrigerator under cling film for an hour.

Set the oven to one hundred and eighty degrees. While it is heating, roll out the dough from the refrigerator into a layer about one centimeter thick. Then, using different molds, cut out future gingerbread cookies.

Line a baking sheet with baking parchment. Place the resulting gingerbread dough on it. Be sure to leave a little space between them, as during the baking process the gingerbread cookies increase in size and can stick together.

Bake the gingerbread cookies for twenty minutes until they are golden brown.

Prepare the glaze in which you will dip the gingerbread cookies. It's not difficult at all, just beat the egg whites with powdered sugar until stiff foam. Then place the gingerbread cookies in a bowl with icing and roll them thoroughly in it.

Place coated gingerbread cookies on paper towels or baking parchment to allow the glaze to harden. You can use the parchment on which you baked the gingerbread cookies as a “bedding”. After ten minutes, the glaze will harden and the gingerbread cookies can be placed in the basket.

curd dough recipe

Gingerbread cookies have been a favorite pastry since childhood, as are oatmeal cookies. I have already shared the recipe for gingerbread cookies (in this article), but today I want to tell you how to make gingerbread cookies from curd dough. From curd dough you can make not only gingerbread cookies, but also cookies. Shape the dough into the desired shapes and bake them.

Do your kids like cottage cheese? No? Then this recipe for delicious gingerbread cookies with white glaze will appeal to you. After all, many mothers know when a child refuses to eat cottage cheese.

What about cooking? Curd dough is unpretentious, and products made from such dough bake quite quickly. Of course, curd gingerbreads will have a different taste from store-bought gingerbreads. But at least our own, homemade ones!

• cottage cheese – 250 gr.,
• one yolk,
• 100 gr. Sahara,
• rast. oil (odorless) – 100 ml.,
• sour cream - 2 tbsp. spoons,
• a pinch of salt,
• vanilla sugar – 1 pack,
• flour - about 400 gr.,
• baking powder – 1 packet (10 g.)
• ammonium – 0.5 teaspoon.

• one protein,
• powdered sugar – 4 tbsp. spoons (about 100 gr.),
• hot water - 2 tbsp. spoons.

Gingerbread with cottage cheese, recipe

Baking with cottage cheese resembles traditional gingerbread only in appearance, although it is also prepared in the oven. The taste of curd gingerbread is different.

Not worse, just different, unique.

Ingredients:

• 250 grams of fresh cottage cheese;
• 500 g flour;
• egg;
• a glass of granulated sugar;
• 8 tbsp. spoons of milk and vegetable oil;
• 2 packets each of baking powder and vanilla;
• 1/4 teaspoon salt;
• 100 grams of powdered sugar for glaze;
• egg white;
• 1 tbsp. spoon of boiling water.

To make gingerbread cookies with cottage cheese, knead the cottage cheese dough. To do this, beat eggs with sugar, milk and vanilla.

Mix flour with baking powder. Continuing to mix the mass, add cottage cheese, salt, vegetable oil and sifted flour.

Knead the dough. To make it cool enough, add flour if necessary. Wrap the curd dough in cling film and place in the refrigerator for an hour.

Remove the dough from the refrigerator. To divide the dough into equal pieces, roll it into sausages, like dumplings. Cut the sausages into pieces. There will be about 50 of them.

Grease a baking sheet with vegetable oil. Roll pieces of gingerbread dough into balls and place on a baking sheet.

Preheat the oven. Bake gingerbread with cottage cheese for 20 minutes at 200 degrees.

How to coat a treat with icing? To prepare the glaze for gingerbread cookies with cottage cheese, take a deep bowl. It should be large enough to accommodate all the baked goods. Beat the egg white with powdered sugar, add a tablespoon of boiling water.

Oatmeal cookies without flour, recipe

Coconut cookies recipe

Cookies with mayonnaise

Chrysanthemum cookies, recipe

Cool the gingerbreads slightly, place them in a container with glaze and stir. When the glaze dries, treat your loved ones and guests to gingerbread with cottage cheese.

Gingerbread with cottage cheese on kefir

Curd sweets are soft, quick and easy to prepare. Baking with cottage cheese can also be baked without fermented milk product, replacing kefir with milk or water.

To improve the consistency of the product, use baking powder or baking soda with vinegar. In this recipe, kefir replaces vinegar; it contains enough acid.

Will need:

- 480 g flour; — 370 g cottage cheese; - 120 ml kefir; — 170 g sugar; — 160 g powdered sugar; — 90 g butter; - salt - 2 g; soda – 3.5 g; lemon juice – 60 g; - egg.

Add an egg to the sugar, pour in kefir, add cottage cheese. Stir.

Dissolve the butter. Combine butter, salt, soda, and flour with the curd mass.

Knead the dough and roll it out with a rolling pin to a thickness of 1.6 cm.

Cut out shapes with cookie cutters. Grease a baking sheet with vegetable oil and place the pieces on it.

Preheat the oven to 190 degrees. Bake for 7-13 minutes. The finished gingerbread cookies will turn light golden brown.

To make the glaze, beat the powdered sugar with lemon juice. Spread the mixture onto the gingerbread cookies and let them cool.

Gingerbread with cottage cheese and honey

Cottage cheese baked goods do not go stale for a long time, they remain crumbly and tasty.

Number of servings: 15

Products:

— 250 grams of low-fat cottage cheese; - egg; - 90 grams of cane sugar; - 1 tbsp. spoon of honey; - 80 ml nut oil; - 400 grams of flour; - 1 teaspoon of soda; - 1 tbsp. spoon of vegetable oil; - salt; - 140 grams of powdered sugar; - egg white; - 2 tbsp. spoons of orange juice; - 0.25 teaspoons of mint tincture.

Rub the curd through a strainer. Place egg, honey, sugar in a bowl. Pour in the nut butter and stir until smooth.

Sift the flour, add soda, a pinch of salt. Gradually add flour and mix with cottage cheese. Knead the dough until it no longer sticks to your hands.

Form the dough into sausages. Cut into pieces, turn each one, flatten slightly. Place on a greased baking sheet at a short distance from each other.

Preheat the oven to 200 degrees. Bake the pieces for 20–25 minutes until golden brown. Remove the gingerbread cookies from the oven and cool on a wire rack for 20 minutes.

To make the glaze, first sift in the sweet powder.

Beat the egg white. Gradually add powder, pour in orange juice and mint tincture (oil). The glaze turns out thick and shiny.

Transfer the gingerbread cookies to a bowl. Pour glaze on top. Stir the products until they are completely covered with glaze, then dry on a wire rack and serve.

Gingerbread cookies made from cottage cheese and sour cream

Will need:

- 2 cups of flour; - 300 grams each of cottage cheese and margarine; - 2 tbsp. spoons of sour cream; - 1/2 cup sugar; - 1/2 teaspoon of slaked soda; - 2 eggs; - vegetable oil; - powdered sugar.

It's easy to bake curd gingerbread cookies with sour cream.

Grind the cottage cheese and margarine, break the eggs, add sour cream, sugar, mix.

Add flour and baking soda and mix again. Roll out the dough into a layer. Cut out shapes with a mold. Place the preparations on a baking sheet.

Bake in the oven for 30 minutes at 200 degrees. Cool the gingerbreads, sprinkle with powdered sugar.

Cooking process

If you haven’t found your gingerbread recipe yet, or can’t decide which one to choose, or you can’t make them at all, this recipe is for you! These are the most delicious and tender gingerbreads. Try them and I think you will really like them! Thanks for the recipe to Sveta Antonopoulo.

So, let's take these products.

Cottage cheese should be exactly like this, that is, it is a curd mass. Let's mix all the products. Baking powder can be replaced with 1 teaspoon of slaked soda. It may take less flour, so sprinkle it in parts. Let's knead the dough, it should not stick to your hands.

Cover the dough with a lid and leave it on the table for 30 minutes; mine took longer. Divide the dough into 2 parts. Roll out a thick layer, about 2 cm thick. And squeeze out small mugs with a glass.

Place the curd preparations for gingerbread on a sheet. Place them at a distance from each other. Place in the oven for 20 minutes, bake at 180 degrees.

It turns out we have about two sheets of cottage cheese gingerbread. While the gingerbread cookies are baking, make the glaze. Beat the egg whites for 5 minutes and add powdered sugar. You can add less than what I have in the ingredients if you don’t like very sweet baked goods.

We lay out the hot gingerbread cookies and immediately cover them with glaze using a brush; you can also use the method of dipping the gingerbread cookies in the glaze. Let the gingerbread cookies cool.

Let sit until the glaze hardens. These are the most delicious gingerbreads!

And one more photo of curd gingerbread cookies.