How to Bake Gingerbread Cookies

Chewy, gingery cookies which are perfect in the festive season!

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How to Bake Gingerbread Cookies Recipe
20 Steps
Ingredients
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1
Start by creaming softened butter

Start by creaming softened butter

2
For the sugar, I used half brown sugar and half raw sugar (brown sugar makes cookies spread more so if you do not want them to spread, use white sugar)

For the sugar, I used half brown sugar and half raw sugar (brown sugar makes cookies spread more so if you do not want them to spread, use white sugar)

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3
Beat sugar into butter

Beat sugar into butter

4
Pour your golden syrup in (I was making a double batch; never mind the whole cup)

Pour your golden syrup in (I was making a double batch; never mind the whole cup)

5
Add egg yolk

Add egg yolk

6
Mix until incorported

Mix until incorported

7
If you have fresh ginger, make sure it isn't dried out or it will not have maximum flavour. Grate your ginger or you can use ground ginger

If you have fresh ginger, make sure it isn't dried out or it will not have maximum flavour. Grate your ginger or you can use ground ginger

8
Combine flour, spices, bicarb soda, grated/ground ginger and salt

Combine flour, spices, bicarb soda, grated/ground ginger and salt

9
Whisk to get rid of lumps

Whisk to get rid of lumps

10
Start folding into batter. If you have a mixer which has a slow speed you can use that

Start folding into batter. If you have a mixer which has a slow speed you can use that

11
Getting awfully tired here!

Getting awfully tired here!

12
Ahh done!

Ahh done!

13
Wrap up in cling wrap and chill for half an hour. You can also freeze this and thaw it later to roll

Wrap up in cling wrap and chill for half an hour. You can also freeze this and thaw it later to roll

14
Flour the dough, your hands and your working surface

Flour the dough, your hands and your working surface

15
Roll out to about 4mm (or 0.15 inches for you 'muricans) (actually I'm not sure if that's even correct...)

Roll out to about 4mm (or 0.15 inches for you 'muricans) (actually I'm not sure if that's even correct...)

16
Cut out festive shapes, or unfestive shapes if you please

Cut out festive shapes, or unfestive shapes if you please

17
Once you've cut out as many as you can, reroll the scraps and repeat

Once you've cut out as many as you can, reroll the scraps and repeat

18
Bake in a preheated oven at 180°C (or 350°F) for about 8-10 min

Bake in a preheated oven at 180°C (or 350°F) for about 8-10 min

19
Bake until browned and cool for 5 min in the tray before moving them (don't let them cool completely on the tray 'cause they'll stick)

Bake until browned and cool for 5 min in the tray before moving them (don't let them cool completely on the tray 'cause they'll stick)

20
❤️Enjoy!💚

❤️Enjoy!💚

Ingredients

125 Grams Butter 
½ Cups Soft brown sugar 
½ Cups Golden syrup 
1 Egg yolk 
Cups Plain flour 
1 Teaspoon Bicarb soda 
1 Tablespoon Ground/grated ginger 
1 Teaspoon Mixed spice 
1 Teaspoon Cinnamon 
Pinch of salt 
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