Gingerbread Cookie Recipe

I love baking and at Christmas time it’s so busy but I always make time to make these Gingerbread cookies which are perfect for hanging on the tree (punch a hole near the top of the cookie with a straw), giving as gifts and having in the cookie tin




100 grams butter

½ cup brown sugar

2 teaspoons ground ginger

2 teaspoons ground cinnamon

½ teaspoon ground cloves

½ teaspoon black pepper

½ teaspoon salt

1 egg

3 cups plain flour

½ teaspoon baking soda

¼ teaspoon baking powder

½ cup golden syrup


-Set oven to 180°c

-Cream butter, sugar and spices until light and fluffy

-Add the egg gradually until it is combined and creamy

-Sift flour, baking powder and baking soda and add the creamed mix alternating with the golden syrup

-Mix till combined then wrap and chill (you can chill this up to two days before baking)

-Dust your work surface with flour and knead the dough

-Roll the dough 5mm thick

-Cut into shapes and place on a lined baking tray

-Chill for 15 minutes then place into the preheated oven

-Bake for 10 minutes

-Once cold decorate as desired with Royal Icing



1 egg white

1 ½ cups of sifted icing sugar

Lemon juice

-With a mixer beat the egg white with 1 cup of icing sugar and a couple of drops of lemon juice

-When white and well mixed through, gradually add the other ½ cup of icing sugar

-Beat until thick and fluffy

-Add food colouring gel to create colours and decorate with a piping bag and nozzles

-To fill in water down the royal icing slightly

Use the icing immediately or else keep covered at all times as when it dries out it becomes rock solid

This recipe makes enough for a big batch of cookies or a gingerbread house

pop-roc-parties-christmas-cookie-cutter-setOur super cute Christmas cookie cutter set comes in a gorgeous box

Here is an example of cookies boxed in our kraft window boxes as gifts


Please note these images are from our supplier of the cookie cutters we stock, not of the actual recipe