Beat butter, sugar, vanilla sugar, spices and egg until fluffy.
Knead in flour, cornstarch and baking powder. Refrigerate for 2 hours. Roll out dough between 2 layers of foil 5 mm thin and cut out hearts.
Place on prepared baking sheet. Bake in hot oven (top/bottom heat: 175 °C, convection oven 160 °C) for approx.
10 – 12 min. Melt the chocolate coating in a hot water bath.
Coat half of the cookies with it. Tip: You can also use fresh ginger, grated of course.
