One of THE best things about Christmas being just around the corner is the smell of gingerbread filling every room. It’s so comforting and warming when the weather gets frosty. Sometimes, however, gingerbread cookies can be a little time consuming when it comes to getting those shapes cut just right or the royal icing work perfect. Take the stress out of festive cookie baking with our simple soft gingerbread cookie recipe! There’s no need to decorate them and their perfect for guests where prefer a softer crunch. We LOVE them. Whilst creating this recipe and post we admit we ate our fair share… especially with ice cold milk and frothy coffee!
Soft and Chewy Gingerbread Cookies!
Ingredients needed to make chewy gingerbread cookies
- 340g plain flour
- 225g light soft brown sugar or brown caster sugar
- A teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- 115g of butter
- 1 teaspoon ground ginger
- 3 tablespoons of golden syrup
- One lightly beaten egg
- A teaspoon allspice
- 1 teaspoon nutmeg
Pre-heat you oven to 180 degrees C, 350 degrees F or Gas Mark 4.
Mix all dry ingredients together in a large clean bowl. You can put them straight into a stand up mixer bowl if you like, but they’re not too much mixing with this dough so can easily work it by hand and save the extra effort of washing paddle/mixer attachments etc.
Melt down your butter along with the tablespoons of gold syrup. You can also use runny honey or even maple syrup instead which will yield slightly different flavours (be still tasty ones).
When your butter has melted and mixed in with the syrup add this to the dry ingredient mix with the egg and mix.
Soft gingerbread cookie recipe!
You cookie mix should look like the above. When it does tip it out onto a clean and dry surface to lightly work together. If you’re mix is a little dry and doesn’t bind just add a little extra gold syrup and work the dough.
Separate your dough into balls. For small to medium cookies aim for them to be the size of a ping pong ball. For larger cookies roll out balls a little larger than a golf ball. Arrange these on a greaseproof lined baking tray approx. 2 inches apart from each other.
Flatten each ball slightly. The flat base of a clean glass or tumbler works really well for this, but it’s ok to press on the cookie with just your fingers. You can even use a rolling pin if you like!
Place on the top shelf of your oven for 12 minutes. Make sure to turn the tray at the 6 minute mark so that the sides can bake evenly! If you’d like a little more crunchy then leave them in for an extra 2 minutes.
When done remove and leave them to cool down before eating all of them uhh… giving them to friends and family!
If you want to make these tasty treats extra festive then try dipping them in white chocolate and adding cute snowflake sprinkles on top? They’re perfect on their own, but they definitely wouldn’t be crazy topped with fun sprinkles and chocolate drizzles!