Christmas Gingerbread Cookies
These festive Christmas Gingerbread Cookies are pudding-shaped, dipped in chocolate, and topped with an edible holly leaf. Perfect for gifting, cookie swaps, or adding a touch of Christmas magic to your dessert table.
Equipment
- Small saucepan
- Round Cookie Cutter
- Baking Sheet
- Baking Paper/Greaseproof Paper
- Rolling Pin
- Bowl to melt chocolate and dip cookies into
Ingredients
For the Cookies
- 75 grams unsalted butter ¾ stick
- 100 grams light brown sugar ½ cup
- 100 grams golden syrup ½ cup
- 225 grams plain flour 2 cups
- 2 teaspoons ground ginger 2 tsp
- 1 teaspoon ground nutmeg 1 tsp
- ½ teaspoon bicarbonate of soda ½ tsp
For Decorating
- 100 grams white chocolate melted for dipping
- Edible holly leaf sprinkles
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, mixing together well.
- In a separate bowl, add the flour, ginger, nutmeg and bicarbonate of soda.
- Pour the melted butter, sugar and golden syrup mixture over the flour and mix to combine. It should cool slightly as you combine the ingredients to form a dough.
- Sprinkle some flour into your work surface and roll out your dough. Cut out your shapes using cookie cutters of your choice and put the cookies onto the prepared baking sheets.
- Chill the dough for at least 30 minutes. 20 minutes in, preheat your oven to 170º C.
- Bake the cookies for 10 minutes or until golden brown, and then remove from the oven and allow to cool.
- Melt some white chocolate and dip the top of each cooled cookie into it. Allow to set, and then drizzle extra white chocolate. Add an edible holly leaf on top before the chocolate sets.