As I mentioned in a previous post for my gingerbread cupcakes, here is how you make my famous gingerbread cookies.

They are a perfect addition to the gingerbread cupcakes as they add some texture and crunch, they round the cupcakes ogingerbread cookiesff perfectly with the addition of butter cream.

Here is how you make my – pack-a-punch gingerbread cookies…

What you will need;



–       2 tsp Ground cinnamon

–       2 tsp Ground ginger

–       175g Soft brown sugar

–       125g Butter at room temperature

–       350g Plain Flour

–       1 ½ tsp Bicarbonate of soda

–       4tsbp Golden syrup

–       1 free range egg

–       White royal icing to decorate



Set the oven to 180C and grease a baking tray with non-stick spray. You may also want to line your baking tray with parchment paper as this will stop your cookies from sticking to your baking tray.


In a clean, dry bowl sift in your flour, cinnamon, ginger and bicarbonate of soda and stir with a spoon. Once all the ingredients have been taken up, leave to the side and in a separate bowl beat your butter, once there appears to be a colour change from yellow to pale cream colour (this usually takes around 5 minutes) the butter has become smooth and aerated and now you can add in your sugar and beat well together until the texture becomes light and fluffy. Once your mixture reaches this consistency add in your eggs one at time, ensuring that each egg has been fully mixed in before the next addition of egg.


Once all your eggs have been mixed with the butter and sugar, now add in your golden syrup. The next step is simple; add your dry flour mixture to your butter mixture and fold the ingredients together a 1/3 at a time. A great way to ensure the dough is thick enough, is to knead it and then wrap it in cling film and leave in the fridge for 15 to 20 minutes. Once the dough has become cold, scatter some flour out onto a flat surface and roll your cookie dough out until it is even, using a heart shaped cookie cutter, cut out your individual heard shaped gingerbread cookies and space them evenly on the baking tray. Leave enough space between them for the batter to rise and spread, without merging with the cookies either side.


Set your heart shaped cookie dough in the oven and leave to bake for 12 to 15 minutes. Once they have changed colour to a golden brown, remove them from the oven and leave them on the baking tray for 10 minutes. Once this 10 minutes is up, peel them slowly from the parchment paper and leave to cool fully on a wire cooling rack. Once they are fully cold, you can decorate them in any way you would like. I like to use royal icing and create ‘lace-like’ designs on them.


There you have it, my gingerbread cookies.




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