Easy Gingerbread Recipe

The easiest gingerbread recipe ever... perfect for making gingerbread men and Christmas shapes to decorate with the kids!

5 from 61 votes

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Course: Cookies

Cuisine: Christmas

Prep Time: 20

Cook Time: 8

Chill Time: 1

Total Time: 1 28

Servings: biscuits

Calories: 114kcal

Cost: $5

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.

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.

RECIPE 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.