Spiced Gingerbread Cookies
Warmly spiced, perfectly snappy — ideal for festive shapes.
A deeply spiced dough that holds its shape brilliantly — perfect for snowflakes, stars, and any intricate cutter in your collection. Make the dough ahead and rest it overnight for the best flavour.
Method
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1
Sift the flour, bicarbonate of soda, and spices into a large bowl.
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2
Rub in the cold butter with your fingertips until the mixture resembles breadcrumbs.
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3
Stir in the sugar. Beat the egg and golden syrup together, then add to the bowl and mix to a smooth dough.
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4
Divide into two flat discs, wrap, and chill for at least 1 hour (or overnight for best flavour).
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5
Preheat your oven to 190°C (170°C fan). Line two large baking trays with parchment.
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6
Roll the dough to 4mm thick on a lightly floured surface. Cut out shapes with your favourite cutters.
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7
Bake for 9–11 minutes until just firm — they will crisp up further as they cool.
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8
Leave on the tray for 5 minutes before transferring to a wire rack to cool completely before decorating.
Baker's tips
- ✦ The dough keeps well in the fridge for up to 3 days, so you can bake in batches.
- ✦ For more intense flavour, rest the dough overnight — the spices deepen beautifully.
- ✦ Once cooled, these are perfect for royal icing, or a simple glaze of water icing.