This post includes a delicious Christmas gingerbread cookies recipe including various shapes as well as a mini gingerbread house, which works amazingly as a gingerbread mug topper ( or cupcake topper!)
The moment I have this Christmas gingerbread cookies recipe baking in the oven and the smell of gingerbread in the air then I know it’s officially Christmas! From baking them as plain cookies, Christmas tree ornaments, as an edible wreath, a mini gingerbread house ( to be a cute gingerbread mug topper) or more – gingerbread cookies are a truly versatile material to work with.
I keep seeing more and more pre-made gingerbread kits being released in stores but there’s no competition to homemade gingerbread cookies. In fact, if you’re looking for an impressive gingerbread house to make this Christmas then you might want to check out my new Gingerbread Mansion ( as I like to call it). That recipe took me a LONG time to perfect but now it’s officially ready to share with everyone.
However, if want you’re wanting is a simple and delicious Christmas gingerbread cookie recipe then you’ve come to the right place. I decided to make my gingerbread cookies into various festive shapes so the sky is the limit as to what you want to create. Personally, I love making Christmas fawn and snowflake cookies.
I then top these off with some simple royal icing decorations and they are the perfect treat. Not only for yourself but also as a delicious edible Christmas gift! And, if you’re wanting to make a lot of mini gingerbread houses, these work amazingly to top homemade cupcakes, mugs of cocoa etc. Not only do they look adorable and taste delicious – they are also sure to impress!
I like to use this recipe to make different shaped gingerbread cookies like fawn, trees and snowflakes. Don’t worry, this recipe is perfect for Christmas gingerbread men too.
How to make these Christmas Gingerbread cookies:
Makes: ~ 40 cookies (depending on the size of the cookie cutters)
Preparing Time: 35 mins ( including baking time)
- 250 g butter (soft)
- 180 g brown sugar
- 120 g golden syrup
- 2 Clarence Court Leghorn Whites eggs
- 4 cups (1 kg) plain flour
- 2 tBsp ginger
- 1 tBsp cinnamon
- 2 tsp baking powder
- 1 Clarence Court egg white
- 1/3 tsp lemon juice
- 1 1/4 cup (155 g) icing sugar, sifted
- Few drops of mint extract
Making the cookies:
Begin by mixing together the butter, brown sugar and golden syrup. Beat them with a mixer until they are light and fluffy.
Gradually add the eggs and incorporate them well.
Sift the dry ingredients – flour, ginger, cinnamon, baking powder – into the buttery mixture. Mix well and make sure there are no lumps of flour.
Knead the dough until it is smooth, then roll it out to a thin 5mm sheet. Refrigerate for 15 mins. This will make it easier to cut out the shapes.
Now comes the fun part. Roll the dough and using your favourite cookie cutters, cut the dough into shapes.
You can also make a mini gingerbread house. It’s the perfect addition to your latte or warm tea. You can print the template below or just cut out your own small pieces.
Bake for 8 mins or until lightly browned at 180° C. Leave them on a wire rack to cool completely before icing them. If you don’t then the icing will melt over the cookies.
Making the icing:
In a large bowl , beat the egg whites until they become foamy.
Gradually add the lemon and icing sugar, making sure you incorporate them well into the egg whites.
Beat until the mixture is thick and creamy. Add a few drops of mint extract.
Divide the mixture into bowls and tint each one with desired colour (if colouring).
Pipe onto the cookies, bringing the different characters to life.
If you are making the mini gingerbread house mug toppers/ cupcake topper, use the icing as glue to put together the house. Start by attaching 2 of the sides together and wait 1-2 minutes for the icing to harden before you attach the next side.
These mini gingerbread houses are perfect top a mug of hot cocoa or a Christmas latte. They’d also look lovely on top of cupcakes.
Make sure the icing is completely dry before you store the cookies.
Making the Gingerbread cookies: * I estimated that this recipe would make around 40 cookies in various shapes. The shapes you choose are up to you. This post may contain affiliate links which means, at no additional cost to yourself, I may earn a commission- to help purchase ingredients for my next recipe- if you purchase an item having clicked a link on this page.
Making the icing:
Making the Gingerbread cookies:
* I estimated that this recipe would make around 40 cookies in various shapes. The shapes you choose are up to you.
This post may contain affiliate links which means, at no additional cost to yourself, I may earn a commission- to help purchase ingredients for my next recipe- if you purchase an item having clicked a link on this page.