Christmas is just around the corner, and one of my favorite holiday recipes is making its debut once again! This gingerbread cookie recipe was long lost on our blog and mistakenly deleted years ago! One of our regular readers wrote to us and managed to track down our recipe that was re-posted on another blog. Now we are back with the original recipe that is tried and tested, and looks like it is a favorite among many of our readers. If you are looking for the perfect gingerbread recipe that is simple, easy, and no-fuss – this is it! Keep reading and happy baking!
Classic Gingerbread Cookie Recipe with Icing! – Easy No-fail Recipe!
Ingredients:
- Melted butter, to grease
- 125g butter, room temp
- 1/2 cup brown sugar
- 1/2 cup golden syrup
- 1 egg, separated
- 2 1/2 cups plain flour
- 1 tbsp ground ginger
- 1 tsp mixed spice
- 1 tsp baking soda
- Plain flour, to dust
- 1 cup pure icing sugar, sifted
- liquid food coloring
Instructions:
- Preheat oven to 180C and lightly grease 2 baking trays with melted butter.
- In a mixing bowl using an electric mixer, beat butter and sugar until pale and creamy. Slowly add in golden syrup and only the egg yolk, and keep beating until well incorporated.
- Stir in flour, ginger, mixed spice and baking soda.
- Turn dough out onto a lightly floured surface and knead until dough is smooth. Press dough into a disc shape and cover with plastic wrap. Place dough in fridge to cool for 30 minutes. Cool dough will help your gingerbread shapes hold their form until they are placed in the oven to bake.
- To make icing, using a mixing bowl and electric mixer, beat egg white until soft peaks for. Gradually add icing sugar and beat until stiff peaks form.
- Divide icing among as many bowls as the number of color you plan on using to decorate your cookies. Add a few drops of food coloring to each icing to get your desired color. Place the bowls in the fridge.
- Place dough between 2 sheets of baking paper and roll out until about 4mm thick. Use your cookie cutters to cut out shapes. Place the shapes on baking trays about 3 cm apart.
- Bake cookies for 10 minutes or until slightly golden/brown. Remove and transfer to a rack to cool. You can also place them in the fridge to cool off faster!
- Place prepared icing in small plastic bags and cut a small hole in the corner of each bag. Pipe icing over cookie to decorate as you wish!