It's not Christmas without these flavourful gingerbread cookies and Royal icing. Full of deep flavours with a generous amount of ground cinnamon and ginger spices and sweetened with dark brown sugar and molasses, this is the perfect combination of spices and sweetness and the best Christmas cookie recipe.
It's not Christmas without these flavourful gingerbread cookies and Royal icing. Full of deep flavours with a generous amount of ground cinnamon and ginger spices and sweetened with dark brown sugar and molasses, this is the perfect combination of spices and sweetness and the best Christmas cookie recipe.
Yields1 Serving Cook Time8 mins
For the gingerbread cookies 2 & 1/2 cups plain flour ½ tsp baking soda ½ tsp salt 2 tsp ground cinnamon 2 tsp ground ginger large pinch cloves ½ cup unsalted butter, softened to room temperature ½ cup dark brown sugar ⅓ cup molasses or treacle 1 large egg yolk 2 tsp vanilla extract 3 tbsp milk For the icing 2 tbsp butter, softened to room temperature 2 cups powdered sugar 4 -6 tbsp milk
For the gingerbread cookies
2 & 1/2 cups plain flour
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
2 tsp ground ginger
large pinch cloves
½ cup unsalted butter, softened to room temperature
½ cup dark brown sugar
⅓ cup molasses or treacle
1 large egg yolk
2 tsp vanilla extract
3 tbsp milk
For the icing
2 tbsp butter, softened to room temperature
2 cups powdered sugar
4 -6 tbsp milk
1
-
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1-2 minutes on medium speed until smooth and fluffy. Add in the brown sugar and molasses and beat on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next beat in the egg yolk and the vanilla extract on high speed for 2 minutes more then add in the milk and beat a further minute.
- Add the flour mixture to the wet ingredients, and beat on low speed until combined together and the dough forms into a ball. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape about 1 inch thick. Chill for at least 2 hours or overnight (the dough can be kept in the fridge up to 3 days).
- Preheat oven to 180C and line 2 large baking sheets with parchment paper. Roll out the chilled dough on a floured surface about 1/4-inch thick and use cookie cutters to form desired shapes. Bake the cookies for about 8-9 minutes in the oven. The cookie will still be soft but harden once cooled. Allow the cookies to cool and slightly harden for about 10 minutes then transfer to a cooling rack to cool completely.
- Meanwhile make the icing.In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1-2 minutes on medium speed until smooth and fluffy. Add in the powdered sugar bit by bit on medium speed and cream for 1-2 minutes, lastly add in the milk(4-6 tbsp depending) and beat a further minute. Once the cookies are completely cool decorate with the icing.
1
-
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1-2 minutes on medium speed until smooth and fluffy. Add in the brown sugar and molasses and beat on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next beat in the egg yolk and the vanilla extract on high speed for 2 minutes more then add in the milk and beat a further minute.
- Add the flour mixture to the wet ingredients, and beat on low speed until combined together and the dough forms into a ball. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape about 1 inch thick. Chill for at least 2 hours or overnight (the dough can be kept in the fridge up to 3 days).
- Preheat oven to 180C and line 2 large baking sheets with parchment paper. Roll out the chilled dough on a floured surface about 1/4-inch thick and use cookie cutters to form desired shapes. Bake the cookies for about 8-9 minutes in the oven. The cookie will still be soft but harden once cooled. Allow the cookies to cool and slightly harden for about 10 minutes then transfer to a cooling rack to cool completely.
- Meanwhile make the icing.In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1-2 minutes on medium speed until smooth and fluffy. Add in the powdered sugar bit by bit on medium speed and cream for 1-2 minutes, lastly add in the milk(4-6 tbsp depending) and beat a further minute. Once the cookies are completely cool decorate with the icing.
Ingredients
For the gingerbread cookies
2 & 1/2 cups plain flour
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
2 tsp ground ginger
large pinch cloves
½ cup unsalted butter, softened to room temperature
½ cup dark brown sugar
⅓ cup molasses or treacle
1 large egg yolk
2 tsp vanilla extract
3 tbsp milk
For the icing
2 tbsp butter, softened to room temperature
2 cups powdered sugar
4 -6 tbsp milk
Directions
1
-
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1-2 minutes on medium speed until smooth and fluffy. Add in the brown sugar and molasses and beat on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next beat in the egg yolk and the vanilla extract on high speed for 2 minutes more then add in the milk and beat a further minute.
- Add the flour mixture to the wet ingredients, and beat on low speed until combined together and the dough forms into a ball. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape about 1 inch thick. Chill for at least 2 hours or overnight (the dough can be kept in the fridge up to 3 days).
- Preheat oven to 180C and line 2 large baking sheets with parchment paper. Roll out the chilled dough on a floured surface about 1/4-inch thick and use cookie cutters to form desired shapes. Bake the cookies for about 8-9 minutes in the oven. The cookie will still be soft but harden once cooled. Allow the cookies to cool and slightly harden for about 10 minutes then transfer to a cooling rack to cool completely.
- Meanwhile make the icing.In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1-2 minutes on medium speed until smooth and fluffy. Add in the powdered sugar bit by bit on medium speed and cream for 1-2 minutes, lastly add in the milk(4-6 tbsp depending) and beat a further minute. Once the cookies are completely cool decorate with the icing.