Gingerbread Cookies Recipe (and a Mug Topper)

5 from 21 votes
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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.

Christmas gingerbread cookie recipe plus a mini gingerbread house gingerbread mug topper

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.

mini gingerbread house gingerbread mug topper

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!

Christmas gingerbread cookie recipe

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.

What’s needed

For the Gingerbread cookies

the ingredients for homemade gingerbread cookies

  • Butter, brown sugar, golden syrup
  • Eggs – I used Clarence Court Leghorn Whites eggs
  • Plain flour, baking powder
  • Ginger, cinnamon

For the Icing

royal icing ingredients

  • Egg whites
  • Lemon juice, mint extract
  • Icing sugar (confectioner’s sugar)

Making the cookies

Begin by mixing together the butter, brown sugar, and golden syrup.

mixing ingredients for gingerbread

Beat them with a mixer until they are light and fluffy.

Mixing sugar and butter in a bowl

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.

mixing the ingredients for gingerbread biscuits

A pro tip – when the mixture becomes too thick to whisk, use a knife to finish incorporating the ingredients.

mixing gingerbread biscuit batter

Knead the dough until it is smooth, then roll it out to a thin 5mm sheet.

biscuit dough

You can easily roll it between two baking sheets and then move the baking sheets into the fridge.

rolling out biscuit dough

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 favorite cookie cutters, cut the dough into shapes.

Christmas gingerbread cookie recipe plus a mini gingerbread house gingerbread mug topper

Whatever dough is left, collect, make a ball, and re-roll again so you can cut more shapes.

christmas tree cookie cutters

Place the cookies on a baking tray covered with baking paper.

Christmas gingerbread cookie recipe plus a mini gingerbread house gingerbread mug topper

cut out christmas cookies. trees and snowflakes

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.

mini gingerbread house template for a mug topper

If you use the template, just outline each piece over the dough and cut with a small knife or a cutter.

How to make a Gingerbread Mini House for a gingerbread mug topper or cupcake topper.

Place on a baking tray covered with baking paper.

How to make a Gingerbread Mini House for a gingerbread mug topper or cupcake topper.

Bake the cookies 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.

Christmas gingerbread cookie recipe plus a mini gingerbread house gingerbread mug topper

Christmas gingerbread cookie recipe plus a mini gingerbread house gingerbread mug topper

How to make a Gingerbread Mini House for a gingerbread mug topper or cupcake topper.

Making the icing

In a large bowl, beat the egg whites until they become foamy.

whipping eggs till frothy

Gradually add the lemon and icing sugar, making sure you incorporate them well into the egg whites.

mint royal icing

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 the desired color (if coloring).

Pipe onto the cookies, bringing the different characters to life.

Decorating gingerbread cookies with icing

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.

Making a mug topper gingerbread house

Make sure the icing is completely dry before you store the cookies.

Christmas gingerbread cookie recipe plus a mini gingerbread house gingerbread mug topper

Other Christmas Dessert Recipes you might like

For the cookie obsessed, you might like these orange-infused sugar cookies. For a healthier option, you might like this Christmas Yogurt Bark or candy cane jelly and yogurt jars.

As always, if you give this recipe a go then let me know your thoughts in the comments below. Also, feel free to tag me in your recreations @AlphaFoodie.

Christmas Gingerbread Cookies

5 from 21 votes
By: Samira
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!)
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 40 cookies

Ingredients 
 

Gingerbread cookies:

  • 4 cups plain flour
  • 8.8 oz butter soft
  • 6.3 oz brown sugar
  • 4.2 oz golden syrup
  • 2 eggs I used Clarence Court Leghorn Whites eggs
  • 2 tBsp ginger
  • 1 tBsp ground cinnamon powder
  • 2 tsp baking powder

Icing:

  • 1 egg white
  • 1/3 tsp lemon juice
  • 1 1/4 cup icing sugar sifted (confectioner's sugar)
  • Few drops of mint extract

Instructions 

Making the Gingerbread Cookies:

  • Mix together the butter, brown sugar and golden syrup in a large bowl until light and fluffy.
  • Gradually add the eggs and incorporate them well till thoroughly combined.
  • Sift the various dry ingredients – flour, ginger, cinnamon, baking powder – into the wet mixture. I like to begin by sifting in the spices and baking powder. I then gradually pour in the flour while mixing the batter.
  • Mix well until smooth, making sure there are lumps of flour in the batter.
  • Knead the dough until it is smooth, then roll it out to a thin 5mm sheet. Refrigerate for 15 mins.
  • Now comes the fun part – using your favourite cookie cutters, cut the dough into shapes. *
  • Bake for 8 mins or until lightly browned at 180ºC. Leave the cookies to cool completely before icing them. 

Making the Icing:

  • 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 the desired colour (if you want to use coloured icing).
  • Pipe onto cookies, bringing the different characters to life.
  • Make sure the icing is completely dry before you store the cookies.

Notes

* I estimated that this recipe would make around 40 cookies in various shapes. The shapes you choose are up to you.
Course: Dessert
Cuisine: Christmas
Freezer friendly: 3 Months
Shelf life: 1 Week

Nutrition

Serving: 1Cookie, Calories: 136kcal, Carbohydrates: 20g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 22mg, Sodium: 75mg, Potassium: 27mg, Fiber: 1g, Sugar: 10g, Vitamin A: 168IU, Calcium: 24mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4 Comments

    1. Thank you for your comment, Fernanda.
      Yes, you can freeze part of the dough – just form a ball and make sure it’s tightly wrapped. When needed, you can thaw overnight in the fridge overnight, then continue with the recipe (roll out the dough, cut the shapes, etc). I hope this helps.

  1. Hi …I really liked the idea of the ginger biscuit mug topper …what can I use instead of golden syrup….I have corn syrup, glucose , honey ..what will be the best substitute .

    1. Hi Neha,
      Haven’t tried this yet but you could replace golden syrup with corn syrup. Alternatively, you could use maple or honey but those might affect the taste a bit. Substitute with equal parts with any of these. I hope this helps.