Gingerbread Cookies Two Ways

It’s a Christmas tradition in our house to make gingerbread every year. Last year I made a gingerbread house, but we kept it out on display throughout the Christmas festivities and forgot to eat it. So this year, its back to Gingerbread Cookies.

Sweet buttery biscuits with a soft and chewy texture, gorgeous depth thanks to golden syrup and brown sugar, and a hint of spice – the best part. A new addition this year is Chocolate Gingerbread, combining those fabulous ginger flavours with the joys of chocolate.

Cookies were made for Christmas. Whether it be gingerbread, shortbread or sugar cookies – the sweet smell of a freshly baked batch of cookies mean it’s time to p-a-r-t-y. Our Christmas celebrations this year will begin on Christmas Eve, so only 3 sleeps to go for me!

I have to get my thinking cap on because I’m making a dessert for our Christmas lunch this year and I want to try something new. Meanwhile, these chewy cookies are keeping my Christmas cookie quota in check. How are you celebrating Christmas this year?

Let’s Bake

Gingerbread Cookies Two Ways

Yield Makes 20 cookies 1x

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Prep: 60 minutesCook: 10 minutesTotal: 1 hour 10 minutes

Soft cut-out gingerbread cookies, perfect for Christmas baking!

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Ingredients

• 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
• 90 grams (1/2 cup) brown sugar
• 120 ml (1/2 cup) golden syrup or molasses
• 1 egg yolk
• 315 grams (2 and 1/4 cups) plain flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon mixed spice

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Instructions

1. In a large mixing bowl, beat the butter and sugar with an electric mixer until combined. Add the golden syrup and the egg yolk. Beat again to form a creamy mixture. Sift in the flour, baking soda, ginger and mixed spice. Stir using a wooden spoon until dough starts to come together. Sprinkle your bench with some extra plain flour and then knead the dough until it comes together to form a smooth ball. Wrap the dough in plastic and pop in the fridge for 30 minutes.
2. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two cookie or oven trays with baking paper.
3. Generously flour your bench and roll out your dough using a rolling pin. Dust your rolling pin as you go to prevent the dough from sticking. Cut out shapes and place the cookies onto the prepared trays. Bake for 8 to 10 minutes. Remove from the oven and transfer to a wire rack to cool. Decorate your Gingerbread Cookies as you wish.

Author: Jessica HolmesCategory: DessertCuisine: American

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Let’s Bake

Gingerbread Cookies Two Ways

Yield Makes 20 cookies 1x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prep: 60 minutesCook: 10 minutesTotal: 1 hour 10 minutes

Soft cut-out chocolate gingerbread cookies.

Print Pin Rate

Ingredients

• 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
• 135 grams (3/4 cup) brown sugar
• 120 ml (1/2 cup) golden syrup or molasses
• 1 egg yolk
• 245 grams (1 and 3/4 cup) plain flour
• 40 grams (1/2 cup) cocoa powder
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon mixed spice

Cook Mode Prevent your screen from going dark

Instructions

1. In a large mixing bowl, beat the butter and sugar with an electric mixer until combined. Add the golden syrup and the egg yolk. Beat again to form a creamy mixture. Sift in the flour, cocoa, baking soda, ginger and mixed spice. Stir using a wooden spoon until dough starts to come together. Sprinkle your bench with some extra plain flour and then knead the dough until it comes together to form a smooth ball. Wrap the dough in plastic and pop in the fridge for 30 minutes.
2. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two cookie or oven trays with baking paper. Generously flour your bench and roll out your dough using a rolling pin. Dust your rolling pin as you go to prevent the dough from sticking. Cut out shapes and place the cookies onto the prepared trays. Bake for 8 to 10 minutes. Remove from the oven and transfer to a wire rack to cool.

Author: Jessica HolmesCategory: DessertCuisine: American

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Jessica Holmes

Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.