Mild Gingerbread Cookies

Mild Gingerbread Cookies

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Buttery gingerbread cookies are tasty and addictive yet mild in spice, not too sweet and possible to make even without using molasses. They are easily the best classic Christmas cookies around. This easy to make from scratch recipe is suitable even for pre-schoolers!

Preparation 30 mins
Cooking 15 mins

Dessert, Snack

American


Nutrition per Serving

79 kcal
13 g
3 g
1 g

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This has got to be the best gingerbread cookies recipe online! Whenever Christmas is around, my family and friends crave for this sweet treat. It is so easy to make, perfect for beginners or even young children. Making these cookies from scratch just requires mixing all the ingredients into a dough, bake and then decorate. It is that simple. Young children will have so much fun making these cookies and using their creativity to decorate them.

Let me warn you, though. Once you start munching on them, there is no stopping! If you are planning to make a small batch, this is the recipe as it yields 30 beautiful pieces. However, before attempting this recipe, go through the 101 guide to making the best gingerbread cookies and to prevent any mistakes.

Easy and fun!
Easy and fun!

Adjusting amount of spice

In Malaysia and Singapore, gingerbread cookies are much loved too. Compared to the classic cookies found in the western countries, we love these cookies with a little less spice. The ratio recommended here is mild but yet spicy enough for the taste of Christmas. If you prefer cookies with no ginger or more cinnamon, feel free to adjust the spices accordingly.

Gingerbread without molasses

Although treacle and molasses are more commonly used when baking gingerbread cookies, they can be substituted with honey. Simply replace the suggested amount of treacle with honey. However, that will make the cookies lighter in colour.

Why use melted butter in these cookies?

Melted butter incorporates easily into the dough and will create a softer texture which is deemed to be more ‘cake-like’. This creates a more chewy cookie. As the cookies are rather thin, the final result is firm and crispy. They are definitely not soft.

Buttery gingerbread cookies
Buttery gingerbread cookies

To make gingerbread cookies crispier

The final result of the cookies are slightly crispy but they do softened a little as time goes by. If you prefer a crispier yield, roll the dough to about 0.3 cm and bake for an extra 2 to 3 minutes.

Tips to get perfectly shaped cookies

1. Dough sticks to cookie cutter

Dip the cookie cutter into some flour. Ensure that the cookie cutter is fully pressed down before removing it.

Cookie cutter removes easily with the help of flour
Cookie cutter removes easily with the help of flour

2. Dough is too soft to be transferred or shaped

Depending on the temperature of your environment, you may need to chill the dough twice like what I did since I am located in a tropical country. Chill the dough in the refrigerator for 15 minutes before shaping and if needed, another time before baking. Alternatively, place the dough in the freezer for only 5 minutes.

3. Cookies puffed up during baking

This is a common mistake. It happens when the cookies are over mixed causing the dough to incorporate more air. The heat from the oven causes the air to expand. Therefore, the cookies puffed up during the baking process. When preparing the dough, stop immediately once the ingredients are evenly mixed.

4. Cookies spread and are out of shape

Cookies will spread when there is too much baking powder or if the baking powder has been kept for too long. Other common reasons include the dough being too warm or the cookies are baked on a preheated baking pan.

Storing baked gingerbread cookies

If you are planning to present them as Christmas gifts, place them in air-tight bottles or gift bags. If you opt for the latter, do transfer them into air-tight containers. They can be kept fresh for up to 1 month.

Best gingerbread icing

It is a simple recipe which combines egg white, icing sugar and acid which is either vinegar or lemon juice. Outline the cookie with the icing sugar mixture before filling in the center. Spread the icing using a skewer. Allow it to dry a little before adding the next decorative layer of icing.

How to use icing sugar to decorate cookie
How to use icing sugar to decorate cookie

Decorative ideas depends on your creativity. The base is white, so food colouring can be added to create the fun designs. Just remember to bake the cookies again after decorating them. This will help to harden the icing sugar and also to sterilize the egg white.


Ingredients

Servings:  
90 g
unsalted butter
70 g
sugar (brown)
1 g
salt
40 g
treacle
30 g
egg(s)
220 g
all-purpose flour
3 g
ginger powder
2 g
cinnamon powder
1 g
ground nutmeg
2 g
baking powder
30 g
egg white(s)
150 g
sugar (powdered)
2 g
white vinegar

Steps to Prepare

Mild Gingerbread Cookies Step 1

Step 1 of 7

    • 90 g unsalted butter
    • 70 g sugar (brown)
    • 1 g salt
    • 40 g treacle
    • 30 g egg(s)

Melt butter over low heat. Transfer it to a bowl and mix in soft brown sugar, salt and treacle. Then, stir in the whole egg until the mixture comes together.

Mild Gingerbread Cookies Step 2

Step 2 of 7

    • 220 g all-purpose flour
    • 3 g ginger powder
    • 2 g cinnamon powder
    • 1 g ground nutmeg
    • 2 g baking powder

In another bowl, combine sieved flour, ginger powder, cinnamon powder, nutmeg and baking powder. Add this mixture into the wet mixture in Step 1. Mix well until it forms a dough. Do not overmix. Meanwhile, heat the oven at 180 degrees Celsius.

Mild Gingerbread Cookies Step 3

Step 3 of 7

Roll out the dough to approximately 0.5 cm thickness between two pieces of parchment paper. Cut the dough using cookie cutters of your choice. Transfer shaped dough onto a tray lined with parchment paper. Place into freezer for 5 minutes or refrigerate for 10 to 15 minutes for the dough to harden.

Mild Gingerbread Cookies Step 4

Step 4 of 7

Place chilled dough on the baking tray. Bake for 8 to 10 minutes at 180 degrees Celsius. The bottom of the cookies will be slightly brown when done. After baking, allow to cool before storing or decorating with royal icing.

Mild Gingerbread Cookies Step 5

Step 5 of 7

    • 30 g egg white(s)
    • 150 g sugar (powdered)
    • 2 g white vinegar

Optionally, prepare royal icing by whisking the egg white and sifted icing sugar for about 5 minutes at medium to high speed. Then, add the vinegar and whisk for another minute or two. The mixture will not be as runny as in the beginning. For a stiffer royal icing, gradually add more icing sugar.

Mild Gingerbread Cookies Step 6

Step 6 of 7

Divide royal icing into portions and add food colouring of your choice. To decorate, outline the cookies first. Then, fill the center before using a skewer to carefully swirl and spread the icing until the surface is covered. Allow it to dry a little before adding the next decorative layer of icing.

Mild Gingerbread Cookies Step 7

Step 7 of 7

Once done, bake the cookies for another 8 to 10 minutes at 100 to 120 degrees Celsius to set and harden the icing.

Published: December 21, 2020


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