Ginger Rooster Cookies

1. Take the butter out of the refrigerator in advance - it should be soft.

2. Put it in a bowl. Add mayonnaise, sugar, cocoa, egg and finely grated ginger root to it. Mix everything together.

3. Pour vanilla, cinnamon, cloves, ground black pepper, ground ginger into the mixture. The contents of the bowl must be thoroughly mixed.

4. Sift the flour and gradually, in small portions, add it to the mixture.

5. Knead the dough until it starts to come off your hands. The dough should become homogeneous, plastic, pleasant to the touch.

6. Put the dough in the refrigerator for 30 minutes.

7. After half an hour, take out the dough, roll it into a layer 5-6 mm thick.

8. Cut out the figures of cockerels with molds, spread them out on a baking sheet covered with parchment.

9. Put the cookies in a preheated 180 degree oven for about 15 minutes.

If you like ginger cookies softer, you need to bake it less in time - 7-10 minutes. I like brittle and crunchy cookies - this is how it turns out if you bake it for 15 minutes or a couple of minutes more. Keep a close eye on the sweet cockerels, as cookies are easy to bake, especially if you rolled out the layer too thin.

While the cookies are baking and cooling, prepare the glaze. To do this, sift the powdered sugar. Then take the protein and whisk it. You can do this with a fork. Gradually add powdered sugar. At the end of whipping, add lemon juice. Divide the glaze into several parts and color each with food coloring. You can paint the cockerels and just white glaze.

Apply the resulting glaze patterns on the cockerels, mark the wings, scallops, eyes. Let the glaze freeze, after which the gingerbread can be packed in gift boxes, decorate the Christmas tree with them, or simply prepare them in advance for the festive table, laying out on a beautiful dish.

Merry New Year and Christmas!