Christmas Gingerbread Cookies

Gingerbread cookies! Christmas is here with these yummy cookies 

Makes: ~ 40 cookies (depending on the size of the cookie cutters) 

Preparing Time:  35 mins ( including baking time)


Gingerbread cookies:

  • 250 g butter (soft)
  • 180 g brown sugar
  • 120 g golden syrup
  • 2 Clarence Court Leghorn Whites eggs
  • 4 cups (1 kg) plain flour
  • 60 g self rising flour
  • 2 tBsp ginger
  • 1 tBsp cinnamon
  • 1 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:

  1. Begin by mixing together the butter, brown sugar and golden syrup. Beat them with a mixer until they are light and fluffy. 
  2. Gradually add the eggs and incorporate them well.
  3. Sift dry ingredients – flour, ginger, cinnamon, baking powder – into the buttery mixture. Mix well and make sure there are no lumps of flour.
  4. Knead the dough until it is smooth, then roll it out to a thin 5mm sheet. Refrigerate for 15 mins.
  5. Now comes the fun part – using your favourite cookie cutters, cut the down into shapes.
  6. Bake for 8 mins or until lightly browned at 180° C. Let cool off completely before icing them. 

Making the icing:

  1. Beat the egg whites until they become foamy.
  2. Gradually add the lemon and icing sugar, making sure you incorporate them well into the egg whites.
  3. Beat until the mixture is thick and creamy. Add few drops of mint extract.
  4. Divide the mixture into bowls and tint each one with desired colour (in case you are colouring those).
  5. Pipe onto cookies, bringing the different characters into life.
  6. Make sure the icing is completely dry before you store away the cookies.

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