Baking Gingerbread Cookies

Christmas is the perfect time for some baking! One of my favourite things to make this time of year is gingerbread cookies. Not only are they delicious and fun to make, they also make perfect little gifts for friends, coworkers, family you name it. I’ve never met anyone who didn’t appreciate a cute gingerbread cookie!

 

My recipe here is adapted from several ones I’ve tested before. As always I find this to be the easiest and most fool proof way possible, and I admit I cheated a little by using store bought icing. But hey who has time to make everything from scratch AND pipe icing that may not harden as quickly or be as easy to decorate with as store bought ones? Since the icing doesn’t cover too much of the cookies surface, I think it’s quite alright to use the easiest option. And of course, you can use as many different types of cookie cutters as you want. I’m only using snowflake shaped ones as I’m planning to use these cookies as decoration for another baking project (next post coming up!), but the classic shapes like the gingerbread man, Santa hats, Christmas trees, stockings are all super cute and easy to decorate on. Now onto the recipe!

Gingerbread Cookies

INGREDIENTS

85g golden syrup
175g brown sugar
100g soft butter
350g plain flour
1 teaspoon bicarbonate of soda
1 tablespoon ground ginger
1 teaspoon cinnamon
1 egg
Store bought icing tubes for decorating

 

METHOD

1. Bring the sugar, molasses and butter to a simmer in a saucepan for 2 minutes and set aside to cool completely
2. Mix flour, bicarbonate of soda and spices into a bowl and add the cooled mixture and the egg
3. Knead everything together till you form a smooth dough. Take note that at first it may seem all crumb;y and way to dry, but trust me as you keep kneading, eventually a smooth dough will magically form!
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes
5. Heat the oven to 180c and line 2 baking trays
6. Remove the dough from the fridge and allow to soften for 20 minutes
7. Dust a work surface with flour and roll out the dough to a flat sheet of about 4mm in thickness. It will rise when it bakes so roll it out to about half the thickness you actually want it to be
8. Cut in to desired shapes and bake for 10-12 minutes until golden brown
9. When you first remove it from the oven, let the cookies sit on the tray to harden up in the remaining heat for at least 5 minutes before transferring to a cooling rack
10. Once completely cooled, start decorating! These store bought icing tubes are so easy to work with and the icing hardens in a minute so your cookies will be ready to go to eagerly awaiting hands!

 

 

 

Day in the Life of a Tod's Woman Previous post
An Otherworldly Journey to Amandayan Lijiang Next post