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Gingerbread Cookies


Makes Approximately 24 Gingerbread Men


  • 125g butter, room temperature
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • ½ cup golden syrup
  • 1 egg, separated
  • 2 ½ cups plain flour, extra for dusting
  • 1 tbsp ground ginger
  • 1 tsp mixed spice
  • 1 tsp baking soda
  • 1 cup icing sugar, sifted

1.Preheat oven to 180°C.

2.Use an electric beater to beat the butter and sugar until pale and creamy. Add the golden syrup and egg yolk, beat until combined. Sift in flour, ginger, mixed spice and baking soda.

3.Turn onto a lightly floured surface and knead until smooth. Divide dough into two portions and cover with plastic wrap and place in the fridge for 30 minutes.

4.Roll one portion of dough at a time between two sheets of baking paper, to ensure dough remains cool & easy to cut out, roll out to 3mm thick. Cut our your desired shapes.

5.Lift away excess, place paper with shapes directly on baking tray. Repeat until all mixture is cut
into shapes.

6.Bake for 10-12 minutes or until brown.

7.Remove from oven and transfer to cooling rack.

8.While cookies are cooling, place egg white in a clean, dry bowl. Beat with an electric beater until soft peaks form. Gradually add icing sugar and beat until stiff peaks form.

9.Place icing in small piping bag, and pipe icing over cookies to decorate.

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