Ann Reardon

Easy Christmas Cookies Recipe

The smell of gingerbread wafted through the house.”Can we put the Christmas tree up mum?”

“It’s a bit early, but why not”

You can make this delicious ‘Gingerbread Christmas Cookies’ recipe part of your family holiday traditions too, use it to make giant gingerbread houses or iced cookies.  They are easy to make and don’t need electric mixers with a dough hook like some gingerbread dough recipes do.

Christmas Gingerbread Christmas Cookies Recipe:

makes approx 50 cookies.
440g (15.52 ounces) or 2 cups butter roughly chopped
430g (15.17 ounces) or 2 cups caster sugar
250g (8.82 ounces) or 1/2 cup plus 1 Tbsp glucose syrup*
260g (9.17 ounces) or 3/4 cup plus 1 Tbsp golden syrup*
180g (6.35 ounces) or 3/4 cup milk
1195g (42.15 ounces) or 7 1/2 cups plain flour
12g (0.42 ounces) or 2 tsp bicarb soda
20g (0.71 ounces) cinnamon
12g (0.42 ounces) ground cloves
12g (0.42 ounces) ground ginger

*You can swap these for corn syrup and molasses, just make sure you have a total of 510g (17.99 ounces) of syrups

Cookie icing frosting recipe:
icing for sugar cookies recipe
4 Tbsp or 80g (2.82 ounces) powdered egg white (you can swap this for pavlova or meringue packet mix powder)
3 cups or 380g (13.4 ounces) icing sugar (or powdered or confectioners) sugar
80-100millilitres (3.38 fluid ounces) or 5-6 Tbsp water (you will need most of it if using egg white powder less if using meringue powder)

Mix the egg white powder and the icing sugar together and then add the water. Mix using electric beaters on medium speed for around 5 minutes. Turn off the beaters and lift from the bowl to check if it is done (see video)
More gingerbread posts for you to enjoy:

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by Ann Reardon How To Cook That

Copyright © 2016 Reardon Media Pty Ltd. All rights reserved. How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

55 Comments View Comments

  1. Rating: 5

    I made these and they’re so delicious! The spices are perfect. I used molasses and corn syrup instead of golden and glucose syrups, and I used about 300 g molasses and 210 g corn syrup. Baked for 7-9 minutes for some of the smaller cookie cutter shapes and closer to 12 for the big shapes. Once you start seeing even the tiniest bit of browning on the edges, take them out! Or even when you THINK you see browning, so they still have a little chewiness in the middle. If you like dense, chewy, flavorful gingerbread, these are addicting. Thank you Ann and family!!

  2. 1transcend

  3. Rating: 5

    Hey ann I will be back next week next year next week next year I will be r I will be back next

  4. Rating: 5

    Hello I can’t wait to try this. But I was wondering if you know of any ginger and banana cake recipes. Thank you for any help you can give me.

  5. Rating: 4.5

    Hi Ann, I ve just baked my cookies for about 15 min on 180 C, but when they cooled down they became to solid… Its almost imposible to eat them. Did I overcook them or what I did wrong ?

  6. Rating: 4

    Hi Ann thank you for all the work you put in. I am not too much of a baker but would like to try these this season. I heard you mention that we can swap out the syrup for honey in the video. So to make half the number of cookies above would 255g of honey work?

  7. Rating: 4

    Awesome video! I never made gingerbread cookies before so I am very excited about trying this. I do have some quections though. Can I add extracts into the powdered egg icing? Something like vanilla extract?
    Also can I use powdered food coloring or does it need to be fluid?

    • Hi Gabriella, You can use powdered food colouring but I’d suggest mixing it with a tiny amount of the icing first. It can be hard to mix in powdered colour, so mixing it into a small amount makes it easier, then add that into the rest of the icing. Yes you an add flavour extracts too.

  8. I really enjoyed this video and love your channel. Just wanted to wish you all happy early thanksgiving and happy early Christmas

    • Thanks Lila and same to you and your family.

  9. Hi Ann, can i use white chocolate and food colouring gel or coloured sugar paste to decorate my cookies instead of cookie icing frosting recipe?

    • Hi Tina, Yes you can.

  10. Hello,
    Thank you for the recipe. Could I do half butter and half shortening?
    Thank you

    • Hi Bouty, You can use margarine instead of butter. Just be aware that the margarine won’t firm up as well as the butter, so you may need to leave the dough in the fridge a little longer and be extra careful when cutting you cookie shapes not to press the for dough out of shape.

  11. Is there a replacement for golden syrup?

    • Hi Carolyn, Generally an Aussie would say no, there is no alternative but in some recipes you can swap golden syrup for something else. In this case Ann recommends that you can swap the glucose syrup and golden syrup for for corn syrup and molasses, just make sure you have a total of 510g of syrups.

  12. Your answer lifts the ingeelitlnce of the debate.

  13. hi Ann,can i leave out the powered egg white in the icing?

    • Hi Amelia, You do need this ingredient.

  14. Hey Ann…can we make royal icing using glucose syrup

  15. hi, ann can I use all purpose flour, and white granulate sugar or dark brown sugar ? and is glucose sugar the same as white granulated sugar.

    • Hi Lisa, Glucose Syrup is not the same as granulated sugar. It is a syrup that you usually find in a glass jar. It looks like a thick but totally clear honey. Caster sugar is refined white sugar or superfine sugar (but not powdered sugar). Plain flour is the same as all purpose flour.

  16. Can you find these ingredients for the cookie frosting at any local supermarket ?

    • Hi Helen,
      It really depends on where you live. Ann lives in a suburban area in Australia and purchases the majority of her ingredients from the local supermarket and more unusual ones from cake decorating stores.

  17. Ann, my daughter and I love watching your videos and have started trying different recipes out and they always turn our perfect. I have a question about the royal icing. I have very limited resources where I live (East Asia) and would like to make a cake for my daughter for her upcoming 5th birthday. My idea is to make a cake and frost it and using royal icing in a thick flooding consistency to decorate the top and give the effect of it dripping over the edges. I cannot get bakers chocolate here or fondant so I am looking for another way to get a similar effect. Will royal icing work on cake frosting? Any suggestions?

    • Hi sara, Royal icing is similar to fondant, in that you roll it out to cover your cake. You use it similar to fondant. You could make your own fondant (Ann has a recipe on the Blog). Ann has suggested that you could use a buttercream to create that effect. Make up your butter cream, when you are ready to frost, just heat it slightly in the microwave or on the stove top till you get a slightly runny consistency (don’t overheat it) and then pour it over your cake. It should slowly set into the drip shape. You could lightly chill if needed. You could also look at doing a chocolate glaze:

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