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?
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Let’s Bake
Gingerbread Cookies Two Ways
Soft cut-out gingerbread cookies, perfect for Christmas baking!
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
Instructions
- 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.
- 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. Decorate your Gingerbread Cookies as you wish.
Let’s Bake
Gingerbread Cookies Two Ways
Soft cut-out chocolate gingerbread cookies.
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
Instructions
- 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.
- 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.
Geraldine Trimarchi says
What’s mixed spice?:) thank you
Jessica Holmes says
Hi Geraldine, mixed spice is usually a mix of cinnamon, nutmeg and allspice. But you can substitute it for 1 teaspoon ground cinnamon
1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves if that helps.
Hayley says
Hi Jessica!
Would I be able to do a straight switch – cocoa for black cocoa?
Thank you
Hayley
Jessica Holmes says
Hi Hayley, I haven’t tried it myself but I think it’ll work!
Alana says
Just baked these gingerbread cookies for my family, they came out PERFECT! so pleased with the results. Merry Christmas to you! 🙂
Jessica Holmes says
Alana, you have just made my day! I am so glad you enjoyed the cookies – thank you so much for stopping by to let me know! Merry Christmas to you and your family x
Alicia says
What do i do if i do not have golden syrup can replace it
Jessica Holmes says
Hi Alicia, that is a great question! I have had a few people ask the same thing so I have made a new Gingerbread recipe using molasses instead. You can find it here – http://www.sweetestmenu.com/blog/spiced-gingerbread-men
Lynn @ Fresh April Flours says
CHOCOLATE gingerbread?! No way! I must try these this year, Jess!!
Jessica Holmes says
YES WAY! And it is SO good! Hope you get to try them Lynn!