A delicious recipe for gingerbread cookies that are perfect for the festive season. Or, make these any time and decorate them however you like. Great for packing into little gift bags as a 'thank you' for teachers, friends or family.
Gingerbread cookies are a classic Christmas treat. I had so much fun making these for the boy's teachers and friends as an end-of-year, festive 'thank you'. But, of course, you can make this recipe any time you like! Choose cookie cutters in a favourite animal or shape and get decorating.
These Gingerbread Xmas Cookies go great with our Chocolate Bark, and if you're after more festive season cookies, be sure to have check out our Christmas M&M Cookies.
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Ingredient notes:
- Ginger: You can't have gingerbread cookies without ginger! With a warm and zingy flavour, there's just something so comforting about biting into a gingerbread cookie. I love dipping mine into a hot drink.
- Golden syrup: Golden syrup adds moisture, colour and a lovely caramel flavour to baking.
- Eggs: The recipe calls for a size 7 egg.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Gingerbread cookies: To the bowl of a food processor, add the flour, baking soda, ground ginger and cinnamon. Blitz together. Add the butter and blend until the mix looks like breadcrumbs. Add sugar and mix again.
Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 30 minutes.
Preheat the oven to 180°C fan bake. Line two baking trays with baking paper. On a lightly floured bench, roll out the dough to 0.5cm thickness. Use your favourite cookie cutters to cut the dough out.
Bake for 12-15 minutes, or until lightly golden-brown but still soft to the touch. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling.
Decorate: Have fun and decorate your cookies with a combination of your favourite topping to suit your shapes.
As an example I made:
Star cookies - star shaped cookie cutters + white cookie icing and silver balls.
Christmas tree cookies - Tree cookie cutters + white cookie icing, silver balls, mini M&Ms and Christmas themed sprinkles.
Reindeer cookies - Gingerbread man cutters + melted milk chocolate, edible eyes + red candy balls or mini M&Ms.
Recipe FAQs:
I have tried making these gluten free and unfortunately the dough just didn't have enough elasticity to it. I would suggest finding a specific gluten free recipe as opposed to making these with gluten free flour.
No, you can use white sugar if you prefer. But brown sugar is usually recommended to add to the flavour and density of gingerbread cookies - so white sugar may alter the taste.
In the Middle Ages, the term gingerbread simply meant 'preserved ginger'. Now the name is usually used to describe any type of baking that combines ginger with honey, golden syrup, treacle or molasses.
Storage:
You can freeze the gingerbread dough, double wrapped in cling film, for up to 3 months.
Top tips:
Make sure your cookies are cooled before icing/decorating them and allow time for them to dry completely before stacking or wrapping them.
Related Recipes:
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Gingerbread Xmas Cookies
Delicious Gingerbread Xmas Cookies that are easy to make and fun to decorate.
Ingredients
- 2 ¼ cups plain flour, 340g
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 125g butter, softened
- 160g brown sugar
- 1 egg
- 4 Tbsp golden syrup
To decorate
- Milk chocolate, melted
- White cookie icing
- Lollies/cake decorating balls/edible eyes/sprinkles
Instructions
- Gingerbread cookies: To the base of a food processor, add the flour, baking soda, ginger and cinnamon. Blitz together.
- Add the butter and blend until the mix looks like breadcrumbs. Add sugar and mix again.
- Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 30 minutes.
- Preheat the oven to 180°C fan bake. Line two baking trays with baking paper.
- On a lightly floured bench, roll out the dough to 0.5cm thickness. Use your favourite cookie cutters to cut the dough out.
- Bake for 12–15 minutes, or until lightly golden-brown but still soft to the touch. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling.
- Decorate: Have fun and decorate your cookies with a combination of your favourite topping to suit your shapes.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 129Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 87mgCarbohydrates: 20gFiber: 0gSugar: 9gProtein: 2g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Jen says
Can this be made without using a food processor?
VJ cooks says
Hi Jen, yes you could. You'll just need a little elbow grease to get the mixture to combine 🙂
Sue says
Hi could you please tell me what cookie icing is please thankyou.
VJ cooks says
Hi Sue, it's also called Royal Icing - a combination of egg white and sugar 🙂
Carol says
Could the dough be left in fridge for a few hours before baking? Xmas life is busy lol
VJ cooks says
Yes of course! And I hear you! haha
Joanna Dellow says
How long will these keep for? Xx
VJ cooks says
Hi Joanna, store these cookies in an airtight container in the pantry for up to one week, or in the freezer for up to one month!
Jenna says
Hi can I just use a mixer not food processor? I have a kenwood mixer
VJ cooks says
Yes that would be fine 🙂
RK says
Hi, how did you make the chocolate icing?
VJ cooks says
It's just melted chocolate!
Kendall says
Hey what if the mixture is to wet, to much golden syrup… can it be saved?
VJ cooks says
I would add more flour.