Easy Gingerbread Recipe (2024)

Not only do we love making (and eating!!) this easy Gingerbread Recipe, but we also love decorating it too!This Gingerbread takes no time at all to put together and you can use any type of biscuit cutter you like – mini gingerbread people are perfect for the kids! Both regular and Thermomix instructions are included.

I’ve been making Gingerbread for a few years now, and it really is one of my favourite Christmas recipes – along with my easy Shortbread recipe of course!!!. Not only does it taste fabulous, but decorating our baked Gingerbread is such a great activity for the boys and one that helps us to really get into the Christmas spirit.

Why you will love this recipe:

• Easy to prepare – a great recipe to make with the kids!
• Perfect for decorating – you can also use this recipe to make a Gingerbread house.
• Freezer Friendly – both the dough and the cooked biscuits can be frozen
• Versatile – you can use any type of biscuit cutter for this recipe, just be aware the cooking time will vary.
• Homemade Gift – these Gingerbread biscuits make a great homemade gift for family, friends and teachers and are perfect in Christmas Hampers.

Gingerbread Ingredients:

Please note you will find the full list of ingredients and method below:

• Plain Flour – you can also use gluten free flour for this recipe, however the consistency will be slightly different.
• Golden Syrup – rice malt syrup can also be used however the biscuits will not be quite as sweet.
• Brown Sugar – you can also use dark brown sugar which will give you a chewier biscuit. Please note caster sugar should not be used for this recipe.

How to Make Gingerbread:

Step 1. Place the butter, golden syrup, brown sugar and spices into a saucepan (or Thermomix if using) and cook until melted.

Step 2. Add the egg, bicarbonate of soda and flour and mix to combine.

Step 3. Turn onto your bench and lightly knead until a smooth ball develops. Cover the dough with cling wrap and place into the fridge to chill

3. Roll the dough out.

Step 4. Use a cutter to make your shape.

Step 5. Transfer the gingerbread shapes to a lined baking tray.

Step 6. Bake until golden.

Tips for Making My Easy Gingerbread Recipe:

• You can make this dough a couple of days in advance. Store the dough in the fridge and then let it sit at room temperature until it’s reached a consistency that allows it to be rolled our.
• Both the dough and the cooked biscuits are freezer friendly.
• You can also use other shape/different sized cookie cutters for this recipe, please note the cooking time will vary.
• If making small Gingerbread pieces, I suggest checking after 5 minutes of cooking time.
• To help give the top of the Gingerbread a nice flat finish, I place a sheet of baking paper between the dough and rolling pin.
• I also find using a metal egg flip the easiest way to easily transfer the Gingerbread from the bench to baking tray.
• Once cooked these biscuits are best stored in an airtight container in a dark, cool place (eg pantry) for up to two weeks.

Watch How I Make This Gingerbread Recipe below:

Frequently Asked Questions

You can find more easy Christmas recipes here:

• Easy 3 Ingredient Shortbread Recipe
• Easy Gingerbread Loaf Recipe
• Classic Trifle Recipe
• Easy Pavlova Recipe
• Christmas Cake Recipe
• Easy Gingerbread Loaf Recipe
• White Christmas Slice | A Melt and Mix Recipe
• The Best Easy Christmas Biscuit Recipes
• Classic Christmas Recipes
• No Bake Christmas Recipes
• The BEST Christmas Cut Out Biscuit Recipe
• Vanilla Christmas Cupcakes
• Fruit Mince Pies

Looking for even more?

We also have a variety of Christmas recipes in our print and eBooks – shop the range here.