Gingerbread Cookies - 2 Ways
Prep time
Bake time
Total time
A Christmas classic, these spicy Gingerbread cookies are really easy to make and are perfect to keep you warm this winter!
Makes: 20 large cookies
  • For the Gingerbread Cookies
  • • Flour, 2 cups or 250 grams
  • • Ginger Powder, 2 teaspoons
  • • Cinnamon Powder, 1 teaspoon
  • • Baking Powder, 1 teaspoon
  • • Salt, ¼ teaspoon
  • • Softened Butter, 1 cup or 200 grams
  • • Light Brown Sugar, ½ cup
  • • Dark Brown Sugar, ¼ cup
  • • Honey, 3 tablespoons
  • • Egg, 1 (at room temp.)
  • • Vanilla essence, 1 teaspoon
  • For the Icing
  • • Icing sugar, 175 grams
  • • Vanilla essence, 1 teaspoon
  • • Milk, 1-2 tablespoons
  • • Food color (red/pink), a couple of drops
  • • Sprinkles
  1. In a bowl, sift together flour, ginger powder, cinnamon powder, baking powder and salt and keep aside.
  2. In a separate bowl, whisk butter until pale in colour (for about 2 minutes). Add the sugars to it and whisk until they're combined (about 2-3 minutes). If you cannot find dark brown sugar use light brown sugar in place of it. Avoid using white granulated sugar in the recipe because as you see from the first picture, it's clearly visible.
  3. Add in the honey, egg and vanilla essence and mix until they're combined. Avoid over mixing at this stage.
  4. Add in the dry ingredients that you set aside in the first step to the wet ingredients little by little and keep mixing with a spatula until everything is combined and you have a dough. The dough will be tough to get together in the beginning but you can add a teaspoon of milk to help you get it together. Do not make it too wet but the dough shouldn't too hard to work with too at this stage.
  5. Cover the dough with foil and refrigerate it for 3 hours or overnight.
  6. Take the dough out and start preheating your oven at 180 degrees Celsius.
  7. Roll out the dough to about ⅛th of an inch thick and cut out shapes using cookie cutters. You can use any cookie cutter that you fancy. Make sure you sprinkle flour or icing sugar on the kitchen top and on the dough to avoid sticking. (P.S. - in the picture below my cookie dough is inverted, please always keep the sharp side down unlike me :p)
  8. Gingerbread Cookies Two Ways
  9. You may have to do this in batches depending upon the size of your oven. Bake the first batch and cover the dough for the second batch so that it doesn't dry out. Once your first batch is ready, you can start rolling the second batch and making cookies like usual.
  10. Once you cut out shapes, transfer them to a baking tray and bake the cookies for about 12 minutes at 180 degrees celsius. If they're not golden just yet, bake them for 3 more minutes until the edges start to become golden.
  11. Cookies will be soft when you take them out so them cool as they will slightly harden after that.
  12. While your cookies are cooling down you can prepare your icing, mix icing sugar, vanilla and milk in a bowl using a spoon until you have a white thick cookie icing. Whisk this for a minute so that no lumps are formed.
  13. Take ⅓rd of this icing and transfer it to a second bowl. Add food color to to it and leave the larger portion of the icing white, you're going to need a lot of white.
  14. Start the fun part! Decorating!
  15. Gingerbread Cookies Two Ways
  16. Step 1: Outline the gingerbread man cookies with white icing and make eyes, smile and buttons using the colored icing.
  17. Step 2: Outline the Christmas tree cookies with white icing and then fill it will white icing too. You can also go for a green color. Top with sprinkles while the icing is still wet and let it dry down.
  18. Step 3; Leave the cookies to dry down for about 2 hours.
Gingerbread cookie recipe adapted from Melanie Cooks. Cookie icing recipe is Sugar & Spice by Radhika original.
Recipe by Sugar & Spice by Radhika at