Gingerbread Cookies Two Ways

Let's Bake

Gingerbread Cookies Two Ways

Yield Makes 20 cookies 1x
Prep: 60 minutesCook: 10 minutesTotal: 1 hour 10 minutes

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


  • 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


  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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