Yummy Coffee and Food Gingerbread cookies recipe & coffee

3 cups (490g) all purpose flour (or plain flour)
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
5 tsp ground ginger
1 tsp cinnamon
½ tsp all spice
¼ tsp ground cloves
¼ tsp ground nutmeg
6 tbsp (80g) unsalted butter, softened
¾ cup (150g) dark brown sugar
1 large egg
½ cup (125ml) golden syrup
2 tsp vanilla extract

And again, December is finally here! Good grief, we’re already half way through December actually!

In our house, a big Christmas bake off has started a few days ago. I’ve been baking, taking photos and writing new Christmas recipes for Yummy Coffee and Food, but the main Christmas baking starts on Friday when my daughter “officially” starts with her school break. From then on our kitchen will be a very messy place full of dirty dishes, flour everywhere. But, most importantly, luscious aromas of various spices will blend with yummy smell of cooking and baking.

Every Christmas we bake something new and something well tested. There are Christmas recipes that we religiously use year after year, but there is a surprise in store for every Christmas.

Sugar cookies and gingerbread cookies are definite “must do” Christmas recipes. Though, comparing both gingerbread cookies always win (sorry sugar cookies, better luck next time).

My children just adore gingerbread cookies. Regardless of the time of year, if I’m honest, but Christmas is “the time”. My daughter and son could eat dozens, but icing decoration is the single most anticipated event prior to Christmas. Why? Because this is the time when we make our own Christmas tree decorations and I guess it’s not really necessary to say how beautiful homemade Christmas decorations can be with gingerbread cookies.

Here is our favourite gingerbread cookie recipe and you can also find some Christmas tree decorating ideas below.

Gingerbread cookie recipe:

Makes: 45-50 cookies
Preparation time: 20 minutes
Baking time: 7-12 minutes

Method – how to use gingerbread cookies recipe:

- Beat butter and dark brown sugar together for about 1 minute. Beat until the mixture becomes light and fluffy. (about 2 minutes).
- Add golden syrup, egg and vanilla extract to the mixture. Beat again.
- In another bowl sift all dry ingredients together: flour, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, all spice, nutmeg (and stir).
- With a spoon slowly mix together flour and butter mixture (make the dough). The mixture will crumble when you begin but don’t worry, it will come together. You will get the perfect dough after chilling it in the fridge.
- Divide the dough into two halves and wrap them in a plastic wrap.
- Leave the dough in a fridge overnight (you can leave it there for up to 48 hours).
- Remove the dough from the fridge about 20 minutes before you start cutting cookies.
- Don’t forget to flour a working surface. Roll out the dough about 4mm in thickness (0.16 inch). Use cookie cutters of any shape. Use a metal spatula to lift up the cookies.
- Just one tip at this point: softer cookies – thicker dough; crispy cookies – thinner dough.
- Place cookies on a baking sheet 2.5cm (1 inch) apart.
- Bake gingerbread cookies for about 10 minutes on 170C/fan 150C/gas mark 3. Always check cookies throughout the last three minutes of baking (they easily burn!).
- Decorate the baked gingerbread cookies with Royal icing (they need to cool down completely).

Method (step by step):

STEP 1:
Beat butter and dark brown sugar together for about 1 minute. Beat until the mixture becomes light and fluffy. (about 2 minutes).

STEP 2:
Add golden syrup, egg and vanilla extract to the mixture.

STEP 3:
Beat again.

STEP 4:
In another bowl sift and stir all dry ingredients together: flour, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg.

STEP 5:
With a spoon slowly mix together flour and butter mixture (make the dough). The mixture will crumble when you begin but don’t worry, it will come together. You will get the perfect dough after chilling it in the fridge.

STEP 6:
Here is the dough.

STEP 7:
Divide the dough into two halves and wrap them in a plastic wrap. Leave the dough in a fridge overnight (you can leave it there for up to 48 hours). Remove the dough from the fridge about 20 minutes before you start cutting cookies.

STEP 8:
Don’t forget to flour a working surface. Roll out the dough about 4mm in thickness (0.16 inch). Use cookie cutters of any shape. Use a metal spatula to lift up the cookies. Just one tip at this point: softer cookies – thicker dough; crispy cookies – thinner dough.

STEP 9:
Place the cookies on a baking sheet 2.5cm (1 inch) apart. Bake them for about 10 minutes on 170C/338F/fan oven 150C/gas mark 3. Always check cookies throughout the last three minutes of baking (they easily burn!).