My previous recipe for the Pumpkin Spice version of these cookies was really popular so I thought I'd share my Gingerbread version today! I have been making these for years now. These are crispy and crunchy gingerbread rather than soft and puffy - I do have a recipe a classic soft gingerbread cookie which I'll share on here at some point. This recipe, however, works perfectly with my beautifully intricate cutters from Bakerlogy (*ad-pr products) as you can see all the details still once they're baked. Bakerlogy do an amazing range of themed cutters that I've become a little obsessed with collecting! You can find all the Christmas Cutters here. Once the cookies are baked and cooled I brushed some melted butter on some parts and sprinkling coloured sugar sprinkles over the top for an extra sugar crunch. You can of course leave them plain if you wish, ice them, dip them in melted chocolate - whatever you wish!
Ingredients
Cookies:
100g Butter
100g Golden Caster Sugar
1 Egg Yolk (beaten with 2 teaspoons of water)
200g Plain Flour (plus extra for rolling out)
2 teaspoons of ground ginger
1 teaspoon of ground cinnamon
Cookie Cutters
To Decorate:
Butter (melted)
Coloured Sugar Sprinkles
Method
- In a medium bowl, beat together the butter and sugar until light and creamy. Best in the egg yolk, spices and flour. Stir until it forms a dough, then knead until smooth. Wrap in cling film and chill for 30 mins.
- Preheat the oven to 180C, fan 160C, Gas 4.
- Roll out the chilled dough on a floured surface to a thickness of 0.5cm. Stamp out shapes with your cookie cutters (if you’re using the bakerlogy ones I recommend dipping them in some flour first for an easier release as the details are so intricate).
- Bake on a non-stick baking tray for about 10-12 minutes until browned. Leave to cool.
- Put your sugar sprinkles in a bowl. Melt some butter and using a pastry brush, brush the butter onto the areas you want to decorate. Then use a spoon to sprinkle the cinnamon sugar mixture over the cookies (I recommend doing this over the bowl so you can tip off the excess).
Obviously you’re free to decorate them however you wish. You can leave them plain, dip them in melted chocolate, pipe some pretty icing details or add some cinnamon sugar or sprinkles like how I’ve done. Store them in an airtight container and they will keep nice for at least a couple of weeks in my experience but it’s rare they ever last that long in my house!
Enjoy and please do let me know if you make them! Leave a comment here or you can tag me on Instagram, Twitter etc. You can find more of my recipes here.
