Super Easy Gingerbread Recipe

0 (0)

The easiest gingerbread recipe ever… perfect for making gingerbread men and Christmas shapes to decorate with the kids!

It’s that time of the year to get excited about baking ALL of the yummiest Christmas recipes! From Christmas cookies to Christmas cake, reindeer brownies to Christmas fudge and and your favourite varieties of rocky road… this really is the sweetest time of the year!

Whether it’s for homemade foodie gifts for neighbours, teachers or classmates, or for family Christmas get-togethers and entertaining friends, it’s a great time to make some special treats to share. And why not get the kids involved with decorating these cute gingerbread shapes!?

Why You’re Going To Love This Recipe

This is such a simple (and fool-proof!) gingerbread recipe that makes the best homemade gift to share. Here’s why it’s going to become your go-to gingerbread recipe:

• The perfect recipe to make with the kids – they’ll love decorating the gingerbread men and shapes with icing and M&Ms, then gifting to friends!
• Soft, subtle ginger flavoured – a flavour that everyone loves, these super cute gingerbread cookies are too hard to resist!
• Basic ingredients = budget friendly – this recipe won’t break the bank! It’s made with standard baking ingredients.
• Conventional and Thermomix – instructions for both methods are included in the recipe card below.
• 5 star recipe ratings – this gingerbread recipe is loved by all our readers!

What You Need

This super easy gingerbread recipe is made using just a handful of pantry and fridge staples (that you probably already have at home!):

Note: Scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

• Butter – softened to room temperature. If using salted butter, omit the extra pinch of salt in the ingredients. Use real butter rather than margarine or butter substitutes.
• Brown sugar – you can use either light or dark brown sugar for this recipe. I generally choose light brown sugar as it results in a lovely sweet biscuit that isn’t overly rich in flavour.
• Golden syrup – if you’re unable to buy golden syrup then you can substitute it for corn syrup, honey or maple syrup.
• Egg yolk – use just the egg yolk (rather than the whole egg) to make the perfect gingerbread cookie mixture!
• Plain flour – also known as all-purpose flour.
• Mixed spice – contains a blend of cinnamon, nutmeg, and allspice, and can also include other spices such as ginger, cloves, coriander, and mace.
• Ground ginger – this spice gives the gingerbread it’s classic ginger flavour. I use 1 tablespoon of ground ginger which gives a light and subtle ginger flavour, however you can increase the amount if you prefer a more intense ginger flavour.
• Bi-carbonate of soda – also known as baking soda.
• Pinch of salt – omit this if using salted butter.

For The Decorations

• White icing pen (or melted white chocolate).
• Red and green M&M’s.

Equipment Required

• Hand-held beaters, stand mixer or Thermomix – for creaming the mixture.
• 2 large flat baking trays – lined with baking paper.
• A rolling pin and floured board – or you can roll the dough out on a floured bench top.
• Christmas cookie shaped cutters – most homeware/kitchenware shops stock a good range of these.
• Oven – I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius. All ovens are slightly different, so adjust to yours and keep an eye of these gingerbread as you don’t want them to overcook!

Step By Step Instructions

It takes just 20 minutes to prepare this simple gingerbread dough using either hand-held beaters, a stand-mixer or a Thermomix.

Note: Scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

Step 1 – Cream The Butter And Sugar

Beat the butter and brown sugar together until pale and creamy.

Step 2 – Add Wet Ingredients

Add the golden syrup and egg yolk to the creamed mixture.

Beat again until well combined.

Step 3 – Add The Dry Ingredients

Add the sifted plain flour, mixed spice, ground ginger, bi-carbonate of soda and pinch of salt to the bowl.

Stir through to combine all ingredients well.

Step 4 – Knead The Dough Then Chill

Turn the dough out onto a lightly floured board and knead into a ball, then wrap the ball in cling wrap and place into the fridge for 1 hour.

Note: This step ensures that the gingerbread cookies hold their shape when baked.

Step 5 – Roll Out, Cut And Bake

Preheat your oven to 180 degrees celsius (fan-forced) and line two baking trays with baking paper.

Place the dough between 2 sheets of baking paper and roll out until about 3-4mm thick.

Use your choice of cookie cutters (gingerbread man, Christmas tree, stars etc) to cut out shapes. 

Gently place the shapes onto the prepared trays (about 4cm apart) and bake for 8-10 minutes or until just lightly golden (do not overcook). 

Once baked, allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely. 

Step 6 – Decorate

When shapes are completely cooled, decorate with red & green M&Ms and a white icing pen (or melted white chocolate). 

Expert Tips

Here’s a few easy tips to ensure the very best Christmas gingerbread cookies!

• Ginger flavour – this recipe has a subtle ginger flavour that’s perfect for kids. You can increase or decrease the amount of ginger, depending on your personal preference.
• Golden syrup substitutes – you can substitute the golden syrup for corn syrup, honey or maple syrup if you cannot obtain golden syrup.
• Chilling the dough – for perfect shortbread that’s easy to roll out and doesn’t spread when baked, chill the dough in a ball shape wrapped in plastic wrap for a minimum of 1 hour in the fridge. 
• Soft gingerbread – gingerbread should be soft (almost bendy) when cooked. You can achieve this by cooking the cookies until just ever so lightly golden – don’t overcook!
• Storing – store gingerbread in an airtight container at room temperature for up to 1 week. 

FAQs

Why do you chill the dough?

Chilling the dough for at least an hour allows the flavours in the dough to develop and makes it easier to roll the dough out without it cracking, or being ‘sticky’.
Also, the fat from the butter will solidify while chilling which means that it will melt slower when baked… leaving you with perfectly shaped gingerbread that don’t spread too much!

Can I freeze the unbaked dough?

If you would like to prepare the gingerbread ahead of time, make the dough, roll it into a ball, wrap it in plastic wrap and place into the freezer for up to 1 month. Allow the dough to defrost in the fridge before rolling it out, cutting and baking as per the recipe instructions.

More Christmas Recipes For Kids

Whether you’ve got a budding little chef at home, or you’re after a fun holiday activity, these kid-friendly Christmas recipes are perfect to make with the kids! From rocky road wreaths to reindeer brownies, chocolate Christmas houses, reindeer noses and more!

Follow us on Facebook at @CookGoodRecipes

Gingerbread Recipe

The easiest gingerbread recipe ever… perfect for making gingerbread men and Christmas shapes to decorate with the kids!

Course: Cookies
Cuisine: Christmas
Prep Time: 20 minutes minutes
Cook Time: 8 minutes minutes
Chill Time: 1 hour hour
Total Time: 1 hour hour 28 minutes minutes
Servings: 30 biscuits
Calories: 114kcal

Ingredients

1. 150 g (⅔ cup) butter softened to room temperature
2. 100 g (½ cup) brown sugar firmly packed
3. 150 g (½ cup) golden syrup see notes for substitutes
4. 1 egg yolk
5. 375 g (2 ½ cups) plain flour
6. 1 tsp mixed spice
7. 1 tbs ground ginger see notes
8. 1 tsp bi-carbonate of soda
9. pinch of salt

For the decorations

1. white icing pen (or melted white chocolate)
2. red and green M&Ms

Cook ModePrevent your screen from going dark

Instructions

Conventional Method

1. Use a hand-held beater or stand mixed to cream the butter and brown sugar until pale and creamy. 
2. Add the golden syrup and egg yolk and beat until combined. 
3. Stir through the plain flour, mixed spice, ground ginger, bi-carbonate soda and a pinch of salt. 
4. Turn onto a lightly floured board and knead into a ball. Wrap in cling wrap and place into the fridge for a minimum of 1 hour. 
5. Preheat oven to 180 degrees celsius (fan-forced). Line two baking trays with baking paper.
6. Place the dough between 2 sheets of baking paper and roll out until about 3-4mm thick. Use your choice of cutters (gingerbread man, Christmas tree, stars etc) to cut out shapes. 
7. Place onto the prepared trays (about 4cm apart) and bake for 8-10 minutes or until just lightly golden (do not overcook). 
8. Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely. 
9. Once they’ve completely cooled, decorate with red & green M&Ms and a white icing pen (or melted white chocolate). 
10. Store in an airtight container at room temperature for up to 1 week.

Thermomix Method

1. Place all ingredients (except for the decorations) into the Thermomix bowl and mix for 15 seconds, Speed 6. Scrape down the sides of the bowl and then knead on Interval function for 1 minute. 
2. Turn onto a lightly floured board and knead into a ball. Wrap in cling wrap and place into the fridge for 1 hour. 
3. Preheat oven to 180 degrees celsius (fan-forced). Line two baking trays with baking paper.
4. Place the dough between 2 sheets of baking paper and roll out until about 3-4mm thick.
5. Use your choice of cutters (gingerbread man, Christmas tree, stars etc) to cut out shapes. 
6. Place onto the prepared trays (about 4cm apart) and bake for 8-10 minutes or until just lightly golden (do not overcook). 
7. Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely. 
8. Once they’ve completely cooled, decorate with red & green M&Ms and a white icing pen (or melted white chocolate). 
9. Store in an airtight container at room temperature for up to 1 week.

Notes

RECIPE NOTES

• Ginger flavour – this recipe has a subtle ginger flavour that’s perfect for kids. You can increase or decrease the amount of ginger, depending on your personal preference.
• Golden syrup substitutes – you can substitute the golden syrup for corn syrup, honey or maple syrup if you cannot obtain golden syrup.
• Chilling the dough – for perfect shortbread that’s easy to roll out and doesn’t spread when baked, chill the dough in a ball shape wrapped in plastic wrap for a minimum of 1 hour in the fridge. 
• Soft gingerbread – gingerbread should be soft (almost bendy) when cooked. You can achieve this by cooking the cookies until just ever so lightly golden – don’t overcook!
• Storing – store gingerbread in an airtight container at room temperature for up to 1 week.
• Freezing unbaked dough – if you want to prepare the gingerbread ahead of time, make the dough, roll it into a ball, wrap it in plastic wrap and place into the freezer for up to 1 month. Allow the dough to defrost in the fridge before rolling it out and baking. 

Recipe by CookGoodRecipes.com

Nutrition

Calories: 114kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 79mg | Potassium: 21mg | Fiber: 1g | Sugar: 7g | Vitamin A: 135IU | Calcium: 7mg | Iron: 0.7mg