Gingerbread Cookies

Gingerbread Cookies

Merry Christmas and a Happy New Year everyone!

I hope you all had a lovely festive season celebrating with loved ones over copious amounts of food, drinks and plenty of laughter.

Gingerbread Cookies

I spent the majority of my holidays catching up with family and friends, non stop eating, spending way too much money, and getting myself re-aquainted with the oven 😀

Gingerbread Cookies

I ended up making these gingerbread cookies for a gathering with my bunch of girlfriends over our annual kris kringle luncheon.

I used the same recipe for the bubbly gingerbread babies I made last year and as per usual, without fail, they turned out great. Pending on how thick you roll your dough, you can get them soft and chewy, or thin and crisp. They have the perfect amounts of sugar and spice, and definitely exude the Christmas flavour. I think these never-fail gingerbread babies will now become an xmas tradition in my baking adventures 😀

Gingerbread Cookies


Gingerbread Cookies

Gingerbread Cookies
Recipe slightly adapted from Glorious Treats  

6 cups all-purpose flour
1 tblspn baking powder
1 tblspn ground ginger
1 tblspn ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup butter softened
1 cup treacle
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract

– In a large bowl, gently stir together flour, baking powder, and all spices. Set aside.
– In the bowl of your electric mixer (or other large bowl), beat butter until smooth.
– Add brown sugar, treacle, eggs and vanilla
– Gradually stir in the dry ingredients until they are fully incorporated. I ended up using my hands as it was a lot easier and quicker.
– Divide the dough into 3 pieces, and flatten into rounded disk (about 3cms thick).  Wrap dough in plastic wrap and refrigerate for at least 3 hours. (I refridgerated mine over night and it was still ok)
– When dough has chilled, preheat oven to 180C.
– On a lightly floured surface, roll the dough out to desired thickness (approx. 1 to 1.5cm thick).
– Cut into desired shapes with cookie cutters.  Place cookies at least 2cm apart on a baking sheet lined with parchment paper.  If the dough is too sticky or soft to work with, put it in the refrigerator or freezer for a few minutes to firm up.
– Bake for 9-12 minutes (depending on the size of cookies and how much crunch you would like).  Cool slightly on cookie sheet, then move to a cooling rack to cool completely.

Royal Icing
Taken from Glorious Treats

4 tblspns Meringue Powder
4 cups powdered sugar
6 Tablespoons warm water

– Beat all ingredients until stiff peaks form (Make sure all bowls and utensils are totally grease-free or your icing will never reach proper consistency)
– If you feel the consistency is too thick to pipe, add 1teaspoon of warm water and beat. Continue adding the water until you reach your desired consistency.

Frost your cookies up!

Have fun 🙂






  1. Stunning!

  2. Wow, these are gorgeously decorated cookies! That’s some fine icing work there, lady. They’re (almost) too pretty to eat although that wouldn’t stop me – lol. Happy New Year!

  3. Yum yum!! And so pretty!

  4. Liza Manongdo says:

    I had the privilege to eat one of these scrumdiddlyumptious ginger bread cookies and boy were they good! 🙂

  5. These were yum yum for my tum tum! I loved the chewiness of these babies!!

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