Easiest Gingerbread Cookies
User Reviews
4.6
90 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
12 mins
-
Total Time
27 mins
-
Servings
20 -40 cookies depending on size
-
Calories
273 kcal
-
Course
Baked Goods
-
Cuisine
American
Easiest Gingerbread Cookies
Report
These gingerbread cookies are made from a spiced dough combining brown sugar, treacle, golden syrup, butter, and warming spices like ginger and cinnamon. The dough can be used immediately or chilled for easier rolling and cutting. Once rolled thinly and cut into shapes, the cookies bake to a firm, slightly crisp texture that holds intricate decorations well. The recipe includes both royal icing for detailed piping and a simple icing option, suitable for decorating cookies for festive occasions.
Description
The gingerbread cookie dough is prepared by melting sugar, treacle, golden syrup, butter, and spices together, then adding baking soda, egg, and gradually mixing in flour until a firm, pliable dough forms. The dough's consistency allows rolling out to a thin sheet for cutting shapes. Baking at a relatively low temperature produces cookies that maintain their form and develop a smooth surface ideal for icing.
The recipe includes instructions for royal icing using egg whites and powdered sugar for crisp, hard decorations, as well as a simpler icing made from powdered sugar and water or lemon juice for a quick glaze. Once cooled, cookies can be decorated and stored in an airtight container separated by greaseproof paper to maintain freshness and prevent sticking.
Notes offer substitutions for golden syrup and emphasize storage techniques to keep cookies fresh up to several weeks. Freezing undecorated cookies individually before packaging is also recommended for longer storage.
Share:
Ingredients
Gingerbread Cookies
- 85 g light brown sugar soft, 1/3 cup
- 100 g (3 ½ oz) treacle or dark molasses
- 100 g (3 ½ oz) golden syrup or light molasses
- 115 g unsalted butter at room temperature, 1 stick
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- 1 tsp allspice
- ½ tsp cloves ground
- ¼ tsp salt
- 2 tsp baking soda bicarbonate of soda
- 1 egg
- 440 g all-purpose flour plus more for dusting and rolling
Royal Icing
- 3 egg white
- 500 g icing sugar powdered sugar, 4 cups
- ½ tsp cream of tartar
- 1 tsp vanilla extract optional
- lemon juice to thin the icing as needed, or water
Simple Icing
- 250 g powdered sugar 2 cups
- 2 tbsp water or as much as needed
- 1 tsp vanilla extract optional
Instructions
Make the gingerbread cookie dough
- Preheat the oven to 170C (340F) and line 3 heavy trays with baking paper (you will need to bake the cookies in batches).
- Put the sugar, treacle, golden syrup, butter, spices and salt in a large bowl. Microwave in 30 second bursts until the butter starts to melt.
- Stir until butter melted completely and you have a smooth thick liquid.
- Stir in the baking soda and then the egg.
- Gradually add all the flour, stirring it in with a wooden spoon.
- Use your hands to mix the last of the flour into the dough, adding as much as required to create a pliable, non sticky, dough the consistency of Play Doh.
- You can now use the dough straight away or chill it and use later. Divide the dough into chunks, keeping any unused dough covered so that it doesn't dry out.
Roll out the dough and cut out cookies
- Roll out the dough. Line your worktop with a piece of greaseproof paper, dust with a little flour and roll out to a thickness of ⅛ inch. A rolling pin with spacing rings is very useful here.
- Cut out the cookie shapes using your favourite cutters. Carefully lift the cookies and arrange on your prepared cookie sheet, spaced slightly apart. Reroll any leftover dough to cut out more shapes.
- Bake in the preheated oven for 12-14 minutes until the cookies just start to colour a little at the edges. You will need to bake your cookies in batches. Smaller cookies will need between 8-10 minutes.
- The cookies will still be a bit soft when out of the oven. Carefully transfer to a wire rack to cool.
Royal Icing
- Put the egg whites and cream of tartar in the bowl of your stand mixer. Start whisking on low speed until frothy.
- Increase the speed and once the egg whites form soft peaks, start adding the icing sugar one tablespoon at a time. Continue to whisk until the icing drops slowly off a spoon. TOP TIP: always keep the royal icing covered otherwise it will quickly dry out.
- If the icing is too thin you can add more icing sugar. If too thick, thin it with a little water or lemon juice. You will want the icing to be quite thick if you are making a gingerbread house.
Decorate the cookis
- Put the royal icing in a piping bag and snip a very small hole at the tip (or use a silicone bottle as I have done).
- If you wish to fill (flood) the cookies, thin half of the icing with a little water and use it to fill an outlined cookie – pushing the icing to the edges using a toothpick. Leave to dry completely at room temperature.
Simple Icing
- Put the icing sugar in a bowl and gradually add enough water until you have a thick glaze that drops slowly off a spoon. Stir in the vanilla if using. Use this glaze to decorate the cookies leaving it to dry completely before storing them.
Notes
- Golden syrup may be substituted with 100% molasses, light corn syrup, or agave nectar depending on availability, though color and flavor may vary.
- Dough can be used immediately or chilled to make rolling and cutting easier.
- Store cookies in an airtight container separated by greaseproof paper; ensure icing is fully dry before storing.
- Cookies keep well for 2-3 weeks when stored properly and can be frozen undecorated after flash-freezing on a tray.
Nutrition Information
Show Details
Calories
273kcal
(14%)
Carbohydrates
54g
(18%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
21mg
(7%)
Sodium
154mg
(6%)
Potassium
128mg
(3%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
156IU
(3%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20-40 cookies depending on size
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 154mg | 6% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 156IU | 3% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
90 reviews
Excellent
Other Recipes
You'll Also Love
