The Best Gingerbread Cookies
I make a massive batch of gingerbread cookies ever single year, and over many years, I have developed this recipe to ensure the most PERFECT gingerbread cookie every, single, time. Soft on the inside, spicy and delicious. You will not be able to stop at one, I’m telling you. They’re that good.
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Tara’s Best Ever Gingerbread Cookies
Ingredients:
3 and 1/2 cups (440g) all-purpose flour
1 teaspoon baking soda
1 tablespoon of ginger
1 teaspoon of mixed spice
1/2 teaspoon of all spice
Small 1/2 teaspoon of cinnamon
1/8 teaspoon of cloves
1/4 teaspoon of cardamom
1/8 teaspoon of nutmeg
2/3 cup; 145g salted butter
3/4 cup (150g) packed light brown sugar
2/3 cup (160ml) golden syrup (do not use blackstrap; I prefer Grandma’s brand)
1 large egg, at room temperature
1 teaspoon pure vanilla extract
For the Icing:
2 cups of icing sugar
A dash of water to make icing consistency (not too much, be careful with this, otherwise you will need to add more icing sugar! It needs to be thick enough to hold shape, but thin enough to pipe patterns.)
Food dye to colour icing if you wish. A couple of droplets is all you need - less is more - unless you want some psychedelic cookies haha!)
Instructions:
Mix all the dry ingredients in a bowl, including all-purpose flour, baking soda, ginger, mixed spice, allspice, cinnamon, cloves, cardamom, and nutmeg.
In a separate large bowl, cream together salted butter and packed light brown sugar until light and fluffy.
Add golden syrup, a large egg, and vanilla extract to the butter mixture, mixing well.
Gradually blend the dry ingredients into the wet ingredients until a dough forms.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out the dough on a floured surface to about 1/4 inch thick, then cut out shapes using cookie cutters. (You can place the dough between two pieces of baking or parchment paper to help with rolling if your dough is too sticky!)
Place the cookies onto the prepared baking sheets and bake for 8-10 minutes or until the edges are slightly browned. Be careful with this, as it’s sometimes hard to tell how much they are cooked due to the dark brown colour.
If you’re scared that you’ve over cooked your cookies, don’t be worried, gingerbread’s tend to get softer in the days after they have been baked - I’m sure they’ll be fine!
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy the delicious gingerbread cookies as is, or choose to decorate them once cool with icing in your choice of cute patterns and colours. You can be as creative or as minimal as you like with this - just make sure you have some fun! Allow to dry, then dip into a cup of tea and enjoy!
With love,
Tara x