Gingerbread Cookies
Our favourite gingerbread cookie recipe, to be made with no moderation in the run up to Christmas
Gingerbread Cookies
Whitworths Sugar
6
10 minutes
1 hours
Cookies
Soft in the middle and crunch on the outside
Ingredients
- 400g of Flour
- 135g of Butter
- 100g of Whitworths Molasses Sugar
- 150g of Whitworths Dark Soft Brown
- 1 Large egg
- 2 Tsp of Baking Soda
- A pinch of Salt
- 1 Tsp of Ground Cinnamon
- 1 Tsp of Ground Allspice
- 1 Tsp of Vanilla Extract
Directions
In a large mixing bowl, sieve the flour, salt, bicarb, cinnamon and allspice
In a small pan, melt the butter and sugar, then let it cool down before adding the vanilla extra and large egg and slowly mixing into your dry mixture with a stand mixer or hand mixer to get a fluffy and creamy mixture
Let your dough rest in the fridge for at least 30 minutes
Heat oven to 190C or gas 5 and place your cookie cutters in the fridge to cool down
Generously flour your worksurface, roll out your dough to 1/4 inch thickness, not too thick nor too thin
Then cut your dough into shapes using your cookie cutters. Re-roll the leftover and cut the leftover dough into shapes
Bake for about 9 minutes, until the edge starts to become golden brown. Bake for longer if required
Let your cookies cool down, and decorate with icing