Authentic Chocolate Gingerbread Cookies

All ingredients should be at room temperature.

Heat the milk until hot.

Mix 100 g of flour with the sugar, pour in the hot milk, whisk until smooth, and let cool.

Add the vegetable oil, salt, egg yolk, followed by the cocoa powder, baking powder, and baking soda. Mix until smooth.

Gradually incorporate the sifted flour (250 g) in batches. The dough will be sticky—do not knead by hand.

Preheat the oven to 180 °C (350 °F).

Dust the work surface with flour, roll out the dough to about 8 mm thick, and cut out shapes using cookie cutters.

Place the cookies on parchment paper, leaving space between them.

Bake for 10 minutes (longer if they are large).

For the glaze, whip the egg white with powdered sugar and lemon juice.