Gingerbread Cookie Recipe

The best gingerbread cookie recipe ever! I’ve been making these cookies for at least 15 years (!?) and they’re always a success. My sister found the recipe in a magazine when we were kids and we’ve made them every year since, especially around Christmas. I’m definitely not a talented baker, but you honestly can’t go wrong with this recipe: ever-so-slightly crunchy on the outside, and perfectly soft and almost chewy on the inside. Enjoy!

Ingredients

100g butter
1/2 cup golden syrup
1/4 cup sugar
1 egg
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
2 tsp ginger

Directions

Heat butter, golden syrup, and sugar together in a saucepan until butter has melted. Cool slightly and beat in egg. Sift flour, baking powder, baking soda, cinnamon, and ginger. Stir until combined (it helps to use your hands): it should look like a big squishy dough ball at this stage. Refrigerate for at least 30 mins. Shape 2-3cm thick and bake at 180 degrees celsius until they start to brown slightly (usually 15-20 minutes).

To ice, I usually just add a little water and food colouring to icing sugar (and maybe some sprinkles), but I’m sure any icing would work. Just don’t use too much!