Gingerbread Cookies



Merry Christmas!
Is there anything more Christmassy than the taste of gingerbread? The whole house smelling of it, the tree lit up and some festive tunes surely is the best way to get you in the mood for the yuletide season?!
I will never fail to bake these cookies at Christmas time! They are so simple, this recipe also makes loads so they are a great to share around during the most wonderful time of the year (no I will not stop quoting christmas songs). I love my gingerbread soft baked and spiced with simple decoration. Have fun, bake them with the family and see if you can make them last more than a day – not likely!



370g Plain Flour
1.5tsp Bicarbonate of Soda
4tsp Cinnamon
4tsp Ground ginger
2.5tsp Mixed spice
1/2tsp Nutmeg
160g Unsalted butter (room temperature)
155g Dark Brown sugar
1 Egg
3tbsp Golden syrup
1 tbsp Maple syrup

240g Icing sugar
45ml Milk
1 tsp Vanilla Extract


  • In a bowl, combine the flour, bicarb and spices and set aside.
  • In a mixing bowl, cream together your butter and dark brown sugar for a couple of minutes.
  • Add your egg, golden and maple syrup and mix until combined.
  • Sift in your flour mix gradually, mixing in between until you have a thick dough.
  • Wrap in cling film and chill in the fridge for approx 2 hours*.
  • Heat your oven to 170 degrees (celcius) and take your dough out of the fridge.
  • Roll out onto a lightly floured surface until 1/4 inch thick.
  • Use your cookie cutter to cut out a variety of shapes.
  • Once you have your shapes cut, place on a non-stick baking tray (or in a tray with greaseproof paper)
  • Bake the cookies in the oven for approx 5/6 mins until golden and leave on a wire rack to cool.
  • Sift your icing sugar into a medium bowl and add you milk and vanilla extract.
  • You can electric mix or whisk by hand until you have a thick pipeable icing.
  • Fit a piping bag with a small round nozzle and fill with your icing.
  • Pipe on your decoration however desired and leave to set.

Enjoy whilst watching a festive film!

*If you want to make ahead of time, you can chill the dough for up to 48 hours before you bake it.