Gingerbread Cookies. Free UK Delivery on Eligible Orders Method. Beat together the butter, treacle, brown sugar and salt in a large mixing bowl. Add the egg, then beat through all of the remaining dry ingredients apart from the caster sugar.

Add egg and vanilla and beat until combined. Gingerbread cookies are a must for the holidays, from gingerbread people to gingerbread houses. I don't like spiced gingerbread-type cookies, white chocolate, or thick gooey cookies, so these really didn't have much going for them, but I still made them for fun, (and it was fun and easy!) and they taste good 🙂 If you like the taste of these types of cookies you will love these for sure, I very highly recommend. You can cook Gingerbread Cookies using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Gingerbread Cookies

It's 3 1/2 Cups of all-purpose flour.
Prepare 2 1/2 Teaspoons of ginger , ground.
It's 1 Teaspoon of baking soda.
It's 1 Teaspoon of cinnamon , ground.
You need 1/2 Teaspoon of nutmeg , freshly grated.
It's 1/4 Teaspoon of cloves , ground.
You need 1/4 Teaspoon of salt.
Prepare 1/2 Cup of butter , unsalted , softened.
You need 3/4 Cup of brown sugar light.
It's 1 of egg large.
It's 3/4 Cup of molasses mild.

Line two baking trays with parchment. Sieve and combine all dry ingredients into a large bowl. Melt margarine and golden syrup in a pan. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them.

Gingerbread Cookies step by step

In a medium bowl, whisk the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add the egg, mixing until combined..
Then add the molasses and beat on medium speed until smooth, about 2 minutes. On low speed, slowly add the dry ingredients and mix just until the flour is incorporated, scraping the bowl as necessary, about 2 minutes. The dough will be very stiff and sticky..
Scrape the dough onto a lightly floured baking sheet and pat it flat to a 1-inch thickness. Cover with plastic wrap and freeze for at least 1 hour and up to 4 weeks. Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line 2 baking sheets with parchment..
Cut the chilled dough into quarters On a well-floured work surface, roll out one piece of dough to 1/8 inch thick (keep the remaining dough in the freezer). If the dough sticks to your work surface, slide an offset spatula under the dough to release it and dust the work surface with more flour..
With a 4-1/4-inch cookie cutter, cut out the cookies and use an offset spatula to transfer them to the baking sheets, spacing them at least 1/2 inch apart. Brush off any excess flour..
Gather and press the dough scraps together, then roll to 1/8 inch thick, and cut out more shapes. Add any remaining scraps to the next quarter of chilled dough. Continue rolling and cutting until the baking sheets are full..
Bake the cookies, rotating and swapping the sheets’ positions halfway through baking, until firm to the touch and the edges are slightly golden, about 10 minutes..
Slide the cookies on their parchment onto racks and let cool. Roll out and bake the remaining dough in batches on fresh sheets of parchment..

When cooled decorate with the writing icing and cake decorations. Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. In a large bowl combine the flour, bicarbonate of soda and the spices. Melt the butter, sugar and golden syrup in a pan over a low heat and stir until the sugar dissolves, then add it to the dry ingredients.