The super easy gingerbread recipe you'll make on repeat every December! Soft, subtly spiced biscuits that hold their shape for gingerbread men and Christmas cut-outs-ideal for baking (and decorating!) with the kids.
If you're in the festive mood, try my quick Chocolate Rocky Road or classic 3 Ingredient Shortbread next.
Great recipe, especially for kids. Not overpowering in taste and easy to make.
- Enomis
For those soft, bendy-in-the-middle cookies everyone fights over, it's all about balance: brown sugar for moisture, golden syrup for that caramel warmth, and just enough spice to taste like Christmas without scaring off little taste buds.
This Australian classic gingerbread uses pantry staples, rolls cleanly, doesn't spread, and bakes in minutes-so you can cut stars, trees, and gingerbread people without losing the details. If you're planning a full baking afternoon, pop a batch of White Christmas Slice or Chocolate Christmas Puddings in the queue too.
Why You're Going To Love This Recipe
- Soft & kid-friendly: gentle ginger spice, chewy centre, crisp edges.
- Holds its shape: no spread = sharp details for decorating.
- Christmas gifts: wrap gingerbread cookies in cellophane and tie with a festive ribbon for a sweet homemade gift.
- Quick to prep, easy to roll: dough behaves (even with little helpers!).
- Make-ahead friendly: chill or freeze the dough; bake fresh when you need it.
- Thermomix + conventional: both methods covered, step-by-step.
Jump to:
Gingerbread Ingredients
You'll find full quantities in the recipe card-here's what needs a quick note:
- Brown sugar - light brown keeps the flavour mellow and kid-friendly; dark brown = deeper caramel flavour.
- Golden syrup - classic Aussie flavour and helps the dough hold its shape. (Sub: honey or corn syrup; flavour will be lighter.)
- Egg yolk - just the yolk for a richer, tender biscuit that rolls and cuts cleanly.
- Mixed spice + ground ginger - the combo gives that "smells like Christmas" vibe without being overpowering.
- Bi-carb soda - a touch for lift without puffing away your cut-out shapes.
Variations
- Extra-spicy gingerbread: add ½ teaspoon cinnamon and a pinch of cloves for grown-up warmth.
- Gluten-free: swap plain flour for a quality 1:1 GF baking blend (with xanthan gum). Dough will be a little softer; chill well and roll between baking paper.
- Dairy-free: use a good dairy-free baking spread. Chill dough thoroughly for best cut edges.
- Golden syrup swaps: treacle or light molasses for a stronger, darker biscuit; honey for a lighter flavour (slightly more spread).
Need To Substitute An Ingredient?
Ask ChatGPT for suggestions on how to substitute the particular ingredient:
How To Make Super Easy Gingerbread
Short, fool-proof steps-perfect for baking Christmas cookies with the kids.
Note: Scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Step 1: Cream butter + brown sugar in a mixing bowl until pale.
Beat in golden syrup and egg yolk.
- Step 2: Stir in the dry ingredients (sifted flour, mixed spice, ginger, bicarb and salt) until the mixture forms into a soft dough.
- Step 3: Chill dough wrapped in plastic wrap for 1 hour (crucial for clean shapes).
- Step 4: Roll between 2 sheets of baking paper to 3-4mm. Cut out shapes using cookie cutters; place 4cm apart on prepared baking sheets or cookie sheets.
Bake at 180°C fan for 8-10 minutes until just lightly golden. Cool on trays 10 minutes, then transfer to a rack.
Top Tip
For soft gingerbread, pull them when the edges are only just turning golden-cookies firm as they cool.
Recipe Tips
- No-spread insurance: Chill the gingerbread cookie dough and the cut shapes on the tray for 10 minutes before baking if your kitchen is warm.
- Rolling trick: Always roll between baking paper-no extra flour = no dusty tops and neater edges.
- Thickness guide: 3-4mm for soft, 5mm for extra bendy; thinner = crisper.
- Tiny cutters = less bake time: start checking at 5-6 minutes.
- Decorating day: Royal icing sets hard and won't soften the biscuits; melted white chocolate is the kid-easy option.
- Storage: airtight container, cool pantry, up to 1 week (undecorated or decorated).
- Freeze dough: wrap well and freeze up to 1 month. Thaw overnight in the fridge, then roll and bake.
- Freeze baked biscuits: undecorated cookies freeze up to 2 months. Thaw in container to avoid condensation; decorate after thawing.
Easy Gingerbread Recipe FAQs
Bake just until lightly golden, then cool on trays. Over-baking = crisp. Store airtight once fully cool.
Yes! Chilling relaxes gluten and firms the butter, so your shapes don't spread and the dough rolls neatly.
Absolutely-refrigerate up to 24 hours or freeze up to 1 month. If very firm, rest 10-15 minutes at room temp before rolling.
Royal icing for precise lines that set hard; melted white chocolate for a quick, kid-friendly option. Try mini M&M's or cachous for buttons.
Use light molasses or treacle for a stronger flavour and darker colour. Honey works but gives a lighter taste and can cause a touch more spread.
More Christmas Recipes For Kids
Whether you've got a budding little chef at home, or you're after a fun holiday activity, these kid-friendly Christmas recipes are perfect to make with the kids!
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Easy Gingerbread Recipe
Ingredients
- 150 g (⅔ cup) butter softened to room temperature
- 100 g (½ cup) brown sugar firmly packed
- 150 g (½ cup) golden syrup see notes for substitutes
- 1 egg yolk
- 375 g (2 ½ cups) plain flour
- 1 teaspoon mixed spice
- 1 tbs ground ginger see notes
- 1 teaspoon bi-carbonate of soda
- pinch of salt
For the decorations
- white icing pen (or melted white chocolate)
- red and green M&Ms
Instructions
Conventional Method
- Use a hand-held beater or stand mixed to cream the butter and brown sugar until pale and creamy.
- Add the golden syrup and egg yolk and beat until combined.
- Stir through the plain flour, mixed spice, ground ginger, bi-carbonate soda and a pinch of salt.
- Turn onto a lightly floured board and knead into a ball. Wrap in cling wrap and place into the fridge for a minimum of 1 hour.
- Preheat oven to 180 degrees celsius (fan-forced). Line two baking trays with baking paper.
- Place the dough between 2 sheets of baking paper and roll out until about 3-4mm thick. Use your choice of cutters (gingerbread man, Christmas tree, stars etc) to cut out shapes.
- Place onto the prepared trays (about 4cm apart) and bake for 8-10 minutes or until just lightly golden (do not overcook).
- Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
- Once they've completely cooled, decorate with red & green M&Ms and a white icing pen (or melted white chocolate).
- Store in an airtight container at room temperature for up to 1 week.
Thermomix Method
- Place all ingredients (except for the decorations) into the Thermomix bowl and mix for 15 seconds, Speed 6. Scrape down the sides of the bowl and then knead on Interval function for 1 minute.
- Turn onto a lightly floured board and knead into a ball. Wrap in cling wrap and place into the fridge for 1 hour.
- Preheat oven to 180 degrees celsius (fan-forced). Line two baking trays with baking paper.
- Place the dough between 2 sheets of baking paper and roll out until about 3-4mm thick.
- Use your choice of cutters (gingerbread man, Christmas tree, stars etc) to cut out shapes.
- Place onto the prepared trays (about 4cm apart) and bake for 8-10 minutes or until just lightly golden (do not overcook).
- Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
- Once they've completely cooled, decorate with red & green M&Ms and a white icing pen (or melted white chocolate).
- Store in an airtight container at room temperature for up to 1 week.
Notes
- No-spread insurance: Chill the dough and the cut shapes on the tray for 10 minutes before baking if your kitchen is warm.
- Rolling trick: Always roll between baking paper-no extra flour = no dusty tops and neater edges.
- Thickness guide: 3-4mm for soft, 5mm for extra bendy; thinner = crisper.
- Tiny cutters bake fast: start checking at 5-6 minutes.
- Decorating day: Royal icing sets hard and won't soften the biscuits; melted white chocolate is the kid-easy option.
- Storage: airtight container, cool pantry, up to 1 week (undecorated or decorated).
- Freeze dough: wrap well and freeze up to 1 month. Thaw overnight in the fridge, then roll and bake.
- Freeze baked biscuits: undecorated cookies freeze up to 2 months. Thaw in a container to avoid condensation; decorate after thawing.
Karina says
Yes I use nettelex and Gluten Free plain flour all of the time.
Sharlene says
Has anyone tried this with Dairy free butter?