I made these gingerbread cookies over the weekend and everyone seemed to love them. They tasted amazing but most importantly, the house had a delicious gingerbread smell to it. My favourite part of holiday baking has to be this!!
As this recipe was so highly requested, I thought I would share for all of you guys to try it out and let me know if you need any help/tips and I’d love to see your final product!
For the gingerbread:
- 125g Soft Unsalted Butter
- 175g Soft Light Brown Sugar
- 1 Large Egg
- 80g Golden Syrup
- 350g Plain Flour
- 1tsp Baking Powder
- 1 Heaped tsp Cinnamon
- 1 Heaped tsp Ginger
- A decent pinch of Ground Nutmeg and Cloves
For the icing:
- 450g Royal Icing Sugar
- 4 tbsp Cold Water
- Gel Food Colouring
To start with, always measure out all of the ingredients you will need. I find this is easier when baking!
Whisk/beat together the butter and sugar for around 4 minutes until it comes together to form a creamy consistency. Add in your golden syrup and egg and mix for another 2 minutes. A little tip, you can now get squeeze bottles of golden syrup and they’re much less messy than the regular tins! So much easier to measure out too!
Once the butter, sugar, golden syrup and egg have all been combined, it’s time to add the dry ingredients. Add in your flour, baking powder, cinnamon, ginger, nutmeg and cloves. Begin mixing this together until it starts to form a dough. Once you can see it coming together, tip it out of the bowl and start kneading it to bring it all together. Add a little bit of flour if it’s too sticky to bring it to the right consistency.
Cover with cling film and let it chill in the fridge for at least an hour. This will make the dough easier to handle and avoid the cookies from spreading too much and losing shape in the oven.
Preheat the oven to 170C Fan/ Gas Mark 5.
Take your dough out of the fridge and place it onto a flour dusted surface. Sprinkle a little flour on top of the dough to prevent the rolling pin from sticking to it. Roll your dough out to around 4mm in thickness.
Before cutting out the shapes, dip your cutters in some flour to avoid them sticking to the cutters. Cut out as many shapes as you want, remembering to re-roll the dough as we don’t want to waste it! Once you’ve done this, place them on a tray lined with parchment paper, for 10 minutes until they’re golden.
Let the cookies cool and we can begin on the icing to decorate!
Measure out 450g royal icing sugar. It’s best to use this as it has a stiffer consistency to normal icing sugar.
Begin by adding 1 tbsp of cold water at a time, mixing till you get the perfect consistency of icing. It shouldn’t be too runny but sort of a spreadable consistency. Keep adding a tbsp of cold water at a time until the perfect consistency is reached. I used a little over 4 tbsp.
Split your icing up into 4 bowls and colour them using gel food colouring. I went for white, green, red and black.
Once the cookies have cooled completely, you can begin to decorate them however you like!
I’d love to see how you get on with your cookies and make sure to follow my instagram @beautybakingblogging as we’re going to be making sugar cookies next week!
See you then,