Gingerbread Cookies

Gingerbread brings back fond memories of my childhood. Often the waft of freshly baking ginger biscuits would tempt me down the stairs to the kitchen. They are such an easy treat to whip up that we'd have them regularly.

As I have gotten older, gingerbread is now reserved for Christmas. After dinner, there is always many delicious christmas treats on the table to choose from and its always present. If you punch a hole in the top before baking, they can make wonderful Christmas tree ornaments if you tie a ribbon through (they won't last long on the tree if there's kids about).





Category: Dessert Snack
Cuisine Type English


For 2 Dozen(s)

Gingerbread cookies

300 grams all-purpose flour
2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon all spice
1 teaspoon baking powder
100 grams cold butter
150 grams soft light brown sugar
1 teaspoon Lyle's Golden Syrup (use molasses if you can't find it)
1 large egg

Gingerbread Cookies Directions

  1. Preheat oven to 170ºC / 340ºF. Line 2 baking sheets with parchment paper.
  2. Combine all the dry ingredients, then rub in the butter. Add the rest of the ingredients and knead until ball of dough is formed. Let the dough rest for 10 minutes to alow the flour to absorb the liquid properly. 
  3. Roll out on a floured surface and use a cookie cutter to cut into desired shapes. 
  4. Bake for about 10-12 minutes, then cool on a wired rack once done.

Recipe notes

The yield from this recipe will depend on the size of your cookie cutter. I find I can get about two dozen small gingerbread using the cutters that I have.

Nutrition facts


Per Serving

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