These easy Gingerbread Cookies taste just like gingerbread men minus all the work of rolling and cutting. I’m not a big baker and definitely not a cookie decorator, so I like to keep things simple. And if you, too, are looking for easy ways to decorate cookies, I’ve got you covered. Just dip the top of each cookie in simple icing, and you’ll have a batch of cookies decorated in no time!
This recipe keeps ingredients simple and is easy to prep and bake. It is also a great family project where anyone can help, even the little ones. I love to make a batch of these on Christmas Eve and get my kids decorating them. These cookies will fill your home with holiday scents of warming spices that are sure to bring comfort and joy.
To make these holiday Gingerbread Cookies, you will need the following ingredients:
Preheat the oven to 325°F. Line 2 large cookie sheets with parchment paper.
In a medium saucepan over low heat, combine ⅓ cup golden syrup, ¼ cup brown sugar, and 1 ½ tablespoons softened butter and heat, stirring, until the butter melts. Remove from heat and set the golden syrup mixture aside to cool.
Sift 1 ¼ cups all-purpose flour, 2 tablespoons self-rising flour, 1/2 teaspoon baking soda, 1 teaspoon ground ginger, and 1/2 teaspoon ground allspice into a mixing bowl.
Using a wooden spoon, stir in 1 egg yolk into the golden syrup mixture until combined.
Add in the sifted flour mixture in 2 batches, mixing after each addition until just combined. Using hands, bring the dough together.
Roll level tablespoons of the dough into balls and arrange on the prepared cookie sheets, spaced 1 inch apart.
Bake the cookies for 12-15 minutes or until golden, swapping the cookie sheets halfway through. Let cool on the sheets for about 30 minutes.
In a large heatproof bowl, combine 1 cup powdered sugar, ½ teaspoon vanilla essence, 1 teaspoon butter, and 1 ½ tablespoons milk or as needed to form a paste. Place the bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Heat, stirring with a metal spoon for 3-5 minutes or until smooth. Remove the saucepan from heat, but leave the bowl with icing in it to keep it runny.
Once the cookies are completely cool, dip the top of each cookie in the prepared icing and place on the cookie sheet lined with parchment paper. Leave to sit for 15 minutes.
Allow the icing to set and serve!
These Gingerbread Cookies are easy to make, simple to decorate and taste so delicious. My kids enjoy decorating them and eating them too. Try this recipe soon, and please come back to let me know what you think!
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