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Dessert · Australian

Gingerbread Cookies

Cut-out gingerbread people and stars that hold their shape in the oven. A good project to bake with kids and a sturdy base for royal icing.

Prep
30 min
Cook
12 min
Total
2 hr 30 min
Serves
30

Updated

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Ready in 2 hr 30 min, serves 30.

Total time
2 hr 30 min
Serves
30
Course
Dessert
Cuisine
Australian
Ingredients
13
Steps
8

Make ahead / storage: Undecorated cookies keep in an airtight container at room temperature for up to 2 weeks.

Gingerbread people and star cookies with white royal icing details on a white plate

These are the firm, cut-out style gingerbread cookies rather than the soft, chewy kind, firm enough to decorate and stack without the edges going soft in a few hours. The dough is deliberately low on raising agent and the butter isn't overbeaten, which is what keeps a gingerbread person looking like a person instead of a puddle once it's baked.

Chilling the dough matters more here than in most cookie recipes. A warm dough spreads before it sets, rounding off the sharp edges of a star or losing the gingerbread man's arms into his sides. Chill the rolled-out, cut shapes again on the tray for ten minutes before they go in the oven if your kitchen is warm, it's a small extra step that makes a real difference.

Molasses or treacle gives the dough its dark colour and that slightly bitter, rounded edge that golden syrup alone doesn't quite manage. If you can't find molasses, dark corn syrup or extra golden syrup will work, though the flavour will be a touch sweeter and lighter in colour.

This is an easy one to turn into a kitchen project with kids, since the dough is sturdy and forgiving to roll and cut, and it also freezes well raw if you want to get ahead on Christmas baking weeks before you actually need the cookies.

Recipe

Gingerbread Cookies

Prep
30 min
Cook
12 min
Total
2 hr 30 min
Serves
30

Ingredients

30 Servings

Dough

Royal icing (optional, for decorating)

Method

  1. Step 1: Beat the butter and brown sugar together until pale and fluffy, about 2 minutes. Beat in the molasses and egg until combined.

    Tip: Don't overbeat past this point, too much air creamed into the dough is one of the main reasons gingerbread spreads in the oven.

  2. Step 2: Sift the flour, ginger, cinnamon, cloves, bicarbonate of soda and salt into the bowl. Mix on low speed, or stir by hand, until the dough just comes together.

  3. Step 3: Divide the dough in half, flatten each half into a disc, wrap in plastic and refrigerate for at least 1 hour, or overnight.

  4. Step 4: Preheat the oven to 180C (160C fan-forced). Line two baking trays with baking paper.

  5. Step 5: Roll out one disc of dough between two sheets of baking paper to about 4mm thick. Cut out shapes with cookie cutters and place on the trays, spacing them ¾ inch apart.

  6. Step 6: If the kitchen is warm, rest the trays of cut shapes in the fridge for 10 minutes before baking, this helps them keep their shape.

  7. Step 7: Bake for 10-12 minutes, until just firm at the edges, small cookies need less time than larger ones. Cool on the trays for 5 minutes before transferring to a wire rack to cool completely.

  8. Step 8: For the icing, whisk the egg white until frothy, then gradually whisk in the icing sugar and lemon juice until smooth and thick enough to hold a ribbon trail. Spoon into a piping bag and decorate the cooled cookies.

    Tip: Only ice cookies that are completely cold, warm cookies melt the icing before it sets.

Tips

  • Roll the dough between two sheets of baking paper rather than on a floured bench. It stops the dough picking up extra flour, which can make the baked cookies tough.
  • Cut shapes close together on the rolled dough and gather the scraps just once to re-roll, dough that's been re-rolled more than twice toughens up and loses definition.
  • For hanging decorations, use a straw to poke a hole near the top of each shape before baking, not after, the hole closes up slightly as it bakes but stays open enough for ribbon.

Variations

  • Dairy-free: swap the butter for a dairy-free block butter alternative in the same quantity, the dough behaves the same way.
  • Egg-free dough: replace the egg with 2 tablespoons of milk, the dough will be slightly more crumbly to roll but still works.
  • Spiced differently: add 1/4 teaspoon of ground nutmeg or allspice if you want a warmer, less sharp ginger flavour.

Storage and make-ahead

Undecorated cookies keep in an airtight container at room temperature for up to 2 weeks. Once iced, store in a single layer or with baking paper between layers so the icing doesn't smudge. Raw dough freezes well for up to 3 months, thaw in the fridge overnight before rolling.

Nutrition per serving, estimated

Calories
95
Protein
1g
Carbs
16g
Fat
3g

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