Spicy Gingerbread Cookies for Any Occasion

Start by making burnt sugar, known as 'жженка', which will add a unique flavor to the cookies. In a thick-bottomed saucepan, add half of the sugar (100 grams). Place it on the stove over medium-low heat.

As the sugar begins to melt at the edges, gently tilt the pan side to side to help it dissolve evenly. Avoid stirring until half of it has melted. This process transforms the sugar into a beautiful caramel color.

When the sugar has reached a delightful amber color, watch closely for a pale smoke to appear. This indicates that it has turned into burnt sugar. Be careful not to overcook it, or it may become too dark and bitter.

As the smoke appears, gradually pour in 220 milliliters of boiling water, keeping your distance as it will bubble vigorously. Make sure that the water is prepared in advance to maintain a steady flow.

After about 10-15 seconds, the bubbling will subside, and your burnt sugar should dissolve completely in the water.

Add the remaining sugar (100 grams) to the pot and stir until fully dissolved. Then mix in the cocoa powder, salt, and all the spices: cinnamon, cardamom, and nutmeg.

Once well mixed, pour in the vegetable oil and honey, stirring until both are fully incorporated.

Remove the mixture from heat and sprinkle in the baking soda. Stir well as the baking soda will react with the honey, causing the mixture to foam up.

Begin adding the flour gradually. Initially, it's easiest to mix using a hand mixer with dough hooks or a stand mixer with a paddle attachment. Once the bulk of the flour is added, switch to mixing by hand on a floured surface.

The exact amount of flour can vary; you may need slightly more or less depending on your desired dough texture. Aim for a dough that is soft and pliable but not sticky. Wrap the prepared dough in a plastic bag and refrigerate for about 9 to 12 hours, or longer if possible.

After chilling, the dough will firm up nicely, making it easier to work with when rolling it out.

Once the dough is chilled, sprinkle a little flour on your work surface to prevent sticking. Roll out the dough to your desired thickness and use cookie cutters to shape it into festive designs. Place the cutouts on a lined baking tray, ready for baking.

Enjoy your spicy gingerbread cookies!