Gingerbread Christmas Cookies
An easy gingerbread recipe made from simple store-cupboard ingredients, perfect for baking ahead and getting organised for the festive season.
Equipment
Ingredients
- 112 g soft butter unsalted
- 140 g soft brown sugar
- 1 medium egg lightly beaten
- 2 tablespoons honey
- 340 g self raising flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- To decorate
- 150 g chocolate dark or milk melted
- Sprinkles
Instructions
- In a bowl, beat the butter and sugar until light and creamy (you can do this in a standing mixer, using an electric beater or with a wooden spoon). Add the egg and honey beat again. Sieve in the self raising flour, baking powder, ginger and cinnamon, mix until the dough comes together.
- Turn the dough out onto a lightly floured worktop. Flatten and wrap in a food bag and chill for 30 minutes.
- Preheat the oven 180ºC and line 2 baking trays with parchment paper.
- Lightly flour the worktop. Break off ¼ of the dough at a time and shape into a round ball. Roll out with a lightly floured rolling pin to the thickness of a 1 euro coin. Use cookie cutters to press into the dough. Transfer onto a baking tray and bake for 10-12 minutes approximately - they should be lightly golden. For even baking you can turn the tray after 8 minutes.
- Transfer to a wire rack to cool completely.
- To decorate, dip in the melted chocolate, and top with sprinkles. Chill for 30 minutes in the fridge and enjoy.
- This cookie dough will keep wrapped in the fridge for 1 week. It freezes perfectly just defrost in the fridge overnight and continue from step 3. Or make and bake and freeze for up to 3 months.
- **For my cookies I used regular salted butter and omitted the salt in the recipe**
Tried this recipe?Let us know how it was!