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Gingerbread Cookies


Recipe Info

  • Yield : 20
  • Prep Time : 60m
  • Cook Time : 12m
  • Ready In : 1:15 h


  • 125g butter, softened
  • 100g brown sugar
  • 125ml golden syrup
  • 1 egg yolk
  • 375g plain flour
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • orange food colouring
  • Icing:
  • 1 egg white, lightly whisked
  • 1/2 tsp lemon juice
  • 320g icing sugar


Step 1

Preheat oven to 180°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter, sugar and golden syrup until light and fluffy. Add the egg yolk and beat until just combined. Add flour, ginger, cinnamon and cloves and stir to combine. Turn onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.

Step 2

Divide dough into 2 even portions. Roll a portion out on a lightly floured surface to a 5mm-thick disc. Use an 8cm-diameter round pastry cutter to cut discs from the pastry. Use a small sharp knife to cut a small 1cm wedges from 2 opposite sides of a disc to create a pumpkin shape. Use your fingers to gently smooth and round the edges. Roll remaining dough out to a 5mm-thick disc. Use a gingerbread man cutter to cut gingerbread man shapes. Place on the remaining tray. Place in the fridge for 30 minutes to rest.

Step 3

Bake in preheated oven for 10-12 minutes or until lightly golden. Set aside to cool.

Step 4

To make the royal icing, place the egg white and lemon juice in a small bowl. Gradually add the icing sugar to form a smooth paste. Divide the icing into 2 even portions. Tint a portion using the orange colouring. Spread the icing evenly over each of the pumpkin shapes. Set aside to set. Pipe the white icing on the gingerbread men to create skeletons. Use chocolate sauce to create faces on the pumpkins.

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