When the kids are home from school for the holidays, it’s always a good time to get them baking. Making Christmas decorations at the same time is a win-win for me. Of course a lot are eaten while we decorate them, but family memories are made. Guaranteed.
This is a no spread cookie dough, so it is perfect to use for gingerbread houses. Down load a template off the internet and cut out your shapes.
Watch my YouTube video making this fun family recipe here.
- 3 cups flour
- 2ml salt
- 15ml ground ginger
- 10ml cinnamon
- 2ml cloves
- 2ml Pimento Allspice
- 180ml dark brown sugar
- 85g butter
- 1 egg
- 125ml golden syrup
- 10ml vanilla extract
Preheat oven to 180°C and grease two cookie sheets.
Cream butter and sugar until well combined.
Add egg and beat well.
Add dry ingredients, vanilla and golden syrup and mix until all ingredients come together to form a dough. It will be a bit crumbly, this is fine.
Roll out dough between two sheets of baking paper to ½ cm thick.
Cut out cookies. Place on prepared baking sheet.
Use a straw to make circles at the top of each cookie.
Bake for 10 minutes.
Remove from oven and cool on a wire rack.
Uncooked cookie dough will keep in the freezer or fridge until you need to use it again. Bring it up to room temperature before rolling it out.
Decorate the cookies as you wish . string ribbon through each hole and hang on your Christmas tree.
Gingerbread Cookie Decorations
- 3 cups flour
- 2ml salt
- 15ml ground ginger
- 10ml cinnamon
- 2ml cloves
- 2ml Pimento Allspice
- 180ml dark brown sugar
- 85g butter
- 1 egg
- 125ml golden syrup
- 10ml vanilla extract
- Preheat oven to 180°C and grease two cookie sheets.
- Cream butter and sugar until well combined.
- Add egg and beat well.
- Add dry ingredients, vanilla and golden syrup and mix until all ingredients come together to form a dough. It will be a bit crumbly, this is fine.
- Roll out dough between two sheets of baking paper to ½ cm thick.
- Cut out cookies. Place on prepared baking sheet.
- Use a straw to cut circles from the top of each cookie. (this is where the ribbon will go)
- Bake for 10 minutes.
- Remove from oven and cool on a wire rack.
- Uncooked cookie dough will keep in the freezer or fridge until you need to use it again. Bring it up to room temperature before rolling it out.
