Christmas is the perfect excuse to get creative in the kitchen, and these Christmas Gingerbread Cookies are a festive delight. Shaped like mini Christmas puddings, they’re spiced just right, soft yet sturdy enough to hold a dip in melted chocolate, and finished with a cute edible holly leaf topper. Perfect for gifting, adding to your dessert table, or simply enjoying with a cup of tea, these cookies are as fun to make as they are to eat.

Christmas Gingerbread Cookies that look like Christmas puddings

I adore these cookies because they’re festive and versatile. The ginger and nutmeg give them a classic Christmas flavour, while the chocolate dip and holly decoration make them look really special. They’re also surprisingly easy to make and hold their shape perfectly, which is a must when you want neat, pudding-shaped cookies.

Why You’ll Love This Recipe

Festive and fun – perfect for Christmas baking.
Spiced gingerbread flavour with a chocolate twist.
Easy to make yet impressive for gifting.
Cute edible holly topper adds a professional touch.
Dough holds its shape well, so perfect for cookie cutters.

Ingredients Breakdown

Unsalted butter – gives richness and tenderness.
Light brown sugar – adds sweetness and a subtle caramel flavour.
Golden syrup – helps bind the dough and adds chewiness.
Plain flour – forms the structure of the cookies.
Ground ginger & nutmeg – classic warm spices for Christmas flavour.
Bicarbonate of soda – leavens the cookies slightly for lightness.
Chocolate – melt for dipping and adding decadence.
Edible holly leaf sprinkles – for that festive finishing touch.

Be sure to check the recipe card for a full list of ingredients and quantities.

Step by Step Instructions

Prepare two baking sheets with greaseproof paper and set aside.
In a small saucepan, melt together the butter, light brown sugar, and golden syrup until smooth and combined. Allow to cool slightly.
In a separate bowl, mix together the flour, ground ginger, ground nutmeg, and bicarbonate of soda.
Pour the melted butter mixture over the dry ingredients and mix to form a smooth dough.
Lightly flour your work surface and roll out the dough. Use a round cookie cutter or pudding-shaped cutter to cut out shapes, and place them on the prepared baking sheets.
Chill the cookies in the fridge for at least 30 minutes. Preheat your oven to 170ºC (340ºF) about 20 minutes into chilling.
Bake the cookies for 10 minutes, or until golden brown. Allow to cool completely on a wire rack.
Melt some white chocolate and dip the top of each cooled cookie into it. Allow to set, and then drizzle extra white chocolate over the top. Add an edible holly leaf on top before the chocolate sets.

FAQ

Can I make the dough ahead? Yes, wrap the dough tightly and refrigerate for up to 2 days before rolling and cutting.
Can I use dark or milk chocolate instead? Absolutely – feel free to switch it up depending on your taste.
Can these be frozen? Yes, freeze the baked and cooled cookies in an airtight container for up to 3 months. Decorate after thawing.

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