Soft and chewy Gingerbread Cookies just like the traditional Christmas Market treats we know and love
Every year I get so excited to go to the Christmas market and see what they’ve got. Even when lots of the stalls are there every year, I still love to have a good browse, especially when it comes to handmade and edible gifts. One of my favourites has to be the Gingerbread stall where you can find hanging decorations and gifts of all sizes, decorated beautifully or personalized. The best part is when you bite into them, though. They’re soft, chewy, and moist unlike the brittle Gingerbread you get in the supermarket and I love it.
This year, the Christmas Market near my home didn’t have Gingerbread stall, but Christmas wouldn’t be Christmas without a little of this festively spiced treat, would it? That’s how this recipe came into being. I had to recreate the Christmas Market goodness that I was missing out on, and I am so chuffed with the results.
Inspired by this recipe shared on All Recipes, my recipe is for Gingerbread Cookies that are soft, moist, a little bit chewy and beautifully spiced. Adding in mixed spice and cinnamon to compliment the ginger really makes a difference to the fullness of flavour – you will love them! Following the success of my Christmas Tree Brownies and my Orange and Vanilla Chai Spiced Shortbread which is perfect for hanging on the tree, I really hope you love this recipe just as much! This recipe bakes about 25 good sized cookies, perfect for sharing with friends and family or as gifts.
325g plain flour
1 teaspoon bicarbonate of soda
2 ½ teaspoons ginger
½ teaspoon mixed spice
½ teaspoon cinnamon
160g soft light brown sugar
100g butter, cold
1 large egg
4-5 tablespoons golden syrup (use 5 if you used a small or medium sized egg)
Optional: 100g white chocolate, melted
- Preheat your fan oven to 180’C and line three baking sheets (or bake the Gingerbread Cookies in batches if you only have one or two).
- Mix together your dry ingredients in a large mixing bowl. Make sure you’ve included all three spices, the brown sugar for a rich caramel-ly taste, the bicarbonate of soda that gives your gingerbread their puffy goodness, and the plain flour.
- Dice your butter into small cubes like you would making pastry or shortbread, then rub into the dry ingredients with your fingertips.
- Beat the egg and golden syrup together for even distribution. Make a well in the middle of your breadcrumbs and pour in the wet ingredients, using your hands to form a ball of dough. Knead it for a minute or so until it becomes a smooth, cohesive ball. Don’t overdo it though – as soon as it has come together nicely stop – you don’t want to over develop the gluten. A small amount of kneading will get you the perfect chewiness.
- Roll the dough out until about ½ cm thick, don’t go too thin or you’ll lose some of the chewy softness of the Gingerbread Cookies. Use festive cutters to cut out the Gingerbread and pop onto the prepared baking sheets.
- Bake in the oven for about 10 minutes. Your Gingerbread is ready when it’s slightly raised, golden, but still soft to the touch. It’ll firm up just the right amount to still be soft and chewy as it cools down. Cool for the first few minutes on the baking sheet before moving to a wire rack.
- Once cooled, you can decorate your Gingerbread Cookies. I piped white chocolate in streaks across my Christmas tree shaped cookies and around the edges of the little Gingerbread men. You could also use writing icing or royal icing for this, but I think white chocolate is the tastiest option!
There you go! Quick and easy Gingerbread Cookies that bake in just 10 minutes – perfect for baking on Christmas Eve and family gatherings. As always, I’d love to see your Christmas bakes and versions of my recipe – tag me @kneadtodough or share on my Facebook page!
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