These are not gingerbread men but they are the whole gingerbread family. There’s only one cookie that absolutely has to be on the dessert table each Christmas and that’s the Gingerbread cookie.
It’s the same dough, the same little-man cookie cutter, the same white frosting but let me shake it up a little for you. Here’s a new favourite ginger-based cookie idea to help you whip up new, more exciting gingerbread cookies. Not only will this idea wow the family, but this will become the go-to recipe for years to come. Everyone will be feeling the holiday cheer when you’re baking up personalised batches of these delicious gingerbread family desserts. And if you’re in need of some sweet inspiration for that special someone, check out my blog featuring 15 edible gift ideas!
I used a GINGERBREAD COOKIE CUTTER and ready-to-go icing and glitter for decorating. For boxes and wrapping ideas, check out my recommendations on my Amazon page here!
Step 1.
Preheat the oven to 170°.
Line a tray with non-stick paper.
In a bowl, sift the flour, bicarbonate of soda, ground ginger, and ground cinnamon. Rub in the flour the butter with your fingertips until it resembles sand like texture. Add the sugar and combine well.
Step 2.
beat the eggs for a few minutes and add the golden syrup. Add the wet mixture to the buttery dry ingredients and mix together until it forms a dough.
Step 3.
Place the gingerbread dough between two sheets of baking paper. Gently roll it out with a rolling pin, ensuring even thickness. Rolling between paper helps to avoid extra flour and keeps the dough clean. If the paper on the underside wrinkles as the dough spreads, simply flip the dough over, peel off the wrinkled paper, smooth it out, and then place it back on the dough. Continue rolling until you achieve a thickness approximately 0.3-0.5 cm.
Remove paper, smooth out gently and cut out using traditional gingerbread shape cutters and place onto the lined trays. Combine the trimmings and repeat.
Bake in preheated oven for approximately 10 -15 minutes. Remove from oven and allow to completely cool.
Step 4.
For the icing, place egg white in a bowl and beat with an electric beater. Gradually add the icing sugar beating until soft peaks form. Add a few drops of food colouring (your choice) and stir until well combined.
You can also divide the icing mixture into two bowls and add different food colouring. Pipe icing over the gingerbread family and personalise it with your family names. Green edible sprinkles were also used in the photo below.
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2 Responses
Hi there I am very eager to make these for my nursery school class as gifts. Unfortunately, it is not easy to get golden syrup here in Vigo Spain. What could I use instead. Thank you for your incredible recipes.
Hi Carla,
thank you so much.. here are some options
Honey: has a similar sweetness but slightly different flavour but still yum
Maple Syrup: is richer flavour. Opt for pure maple syrup for the best results.
Corn Syrup: is neutral substitute that replicates the texture but just doesn’t have the caramel flavour of golden syrup.
or you can if you have time make a Brown Sugar Syrup: make it by dissolving brown sugar in water and simmer until it thickens to a syrup consistency.
I hope that helps.