Easy Gingerbread Recipe (2024)

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Published: Nov 25, 2020 · Modified: Sep 19, 2023 by Lauren Matheson ·

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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

Can you freeze Gingerbread?

Both the dough and cooked biscuits can be frozen for up to two months.

Why do you have Gingerbread at Christmas?

Gingerbread began to be associated with Christmas back in the 1700’s. This simple and delicious biscuit can still be enjoyed all year round.

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

Easy Gingerbread Recipe

This is the BEST easy Gingerbread recipe you will ever make and it’s so good you will want to make it all year round and not just as Christmas – I promise!! Thermomix instructions are also included.

4.49 from 56 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Equipment

Cookie cutter
Rolling Pin
2 x Baking Trays

Ingredients

▢ ¼ cup golden syrup
▢ ¼ cup brown sugar 55 grams
▢ 1 & ½ tablespoons ground ginger
▢ 1 teaspoon cinnamon
▢ 1 teaspoon bicarbonate of soda
▢ 125 grams butter – chopped into cubes
▢ 1 egg
▢ 2 & ¼ cups plain flour 335 grams

Instructions

In a small heatproof bowl, combine the golden syrup, sugar and spices and place over a saucepan of boiling water. When the sugar has dissolved, stir through the bicarb soda and remove from the heat when the mixture begins to bubble.
Transfer to a large bowl and stir through the chopped butter.
Add the egg and 1 cup of sifted flour and stir with a knife to combine. Add the remaining flour and continue to mix with a butter knife until a dough forms.
Turn the dough onto a floured bench and lightly knead until it’s smooth and soft. Divide into two halves and cover with cling wrap before popping into the fridge for 30 minutes.
Preheat your oven to 180 degrees celsius (fan-forced) and line two trays with baking paper.
Remove dough from the fridge and roll each portion between two sheets of baking paper until approximately 5mm thick. Use cutters of your choice to cut out shapes and place on baking trays. Bake for approximately 9 – 11 minutes – please note baking times will vary depending on the size of the cutter used.
Allow the gingerbread to completely cool before decorating if you wish or transfer to an airtight container.

Thermomix Instructions

Place the golden syrup, sugar, butter and spices into your Thermomix bowl and cook for 5 minutes at 50 degrees on speed 2.
Add the egg and mix for 3 seconds on speed 3.
Add the flour and bicarbonate of soda and mix for 10 seconds on speed 5 or until combined.
Knead for 2 minutes before turning the dough out onto your Thermomat and lightly knead to form a ball.
Flatten the dough into a disc, cover with cling wrap and place in the fridge for 30 minutes
Roll the Gingerbread dough between two sheets of baking paper until approximately 5mm thick. Use cutters of your choice to cut out shapes and place on baking trays. Bake for approximately 9 – 11 minutes – please note baking times will vary depending on the size of the cutter used.
Allow the gingerbread to cool and decorate as desired.

Notes

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.

Nutrition

Serving: 0gCalories: 104kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 18mgSodium: 86mgPotassium: 22mgFiber: 1gSugar: 5gVitamin A: 140IUCalcium: 7mgIron: 1mg

Keyword Christmas Recipes, Gingerbread, Thermomix Gingerbread Recipe

Looking for even more?

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

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Reader Interactions

Comments

Melissa
December 31, 2019 at 9:45 am
Can I use gluten free flour for gingerbread?
Reply
- Lauren Matheson
  December 31, 2019 at 1:25 pm
  Hi Melissa, yes you can 🙂
  Reply
Kathy wilson
December 16, 2019 at 3:17 am
What is bicarbonate soda? Baking soda? Also what is golden syrup?
Reply
- Lauren Matheson
  December 16, 2019 at 12:21 pm
  Hi Kathy, yes I believe they are the same thing 🙂 Golden Syrup has a similar (but thicker consistency) to maple syrup.
  Reply
  - Bonnie
    December 19, 2019 at 7:44 pm
    Is the egg all that necessary? I don’t have any and I’m wondering if I can get away without them as there’s a fair bit of butter and golden syrup to help bind it together..
  - Lauren Matheson
    December 23, 2019 at 7:53 am
    I haven’t tried it without the eggs I’m sorry
Deborah
December 13, 2019 at 1:55 pm
I absolutely love this recipe. I made Christmas tree’s, they looked and tasted great.. Thank you.
Reply
Christine Camilleri
November 19, 2019 at 9:52 pm
Does it make sense to freeze them ahead of time?
Reply
- Lauren Matheson
  November 20, 2019 at 6:11 am
  You certainly can if you would like to. I would freeze the dough though and then bake when needed x
  Reply
Leah
December 21, 2017 at 10:37 am
How sticky should the dough be when done….Mine is too sticky to handle haha
Reply
- Lauren Matheson
  December 21, 2017 at 1:54 pm
  Hi Leah, it’s going to be really sticky (especially if it’s hot) but after it’s been in the fridge it will be easy to roll x
  Reply
Cathy
November 12, 2016 at 8:30 pm
How long with this keep fresh?
Reply
- Lauren
  November 17, 2016 at 11:38 am
  I’ve kept them up to two weeks in an airtight container 🙂
  Reply
  - Teresa
    November 23, 2016 at 2:48 pm
    Lauren
    Is this gingerbread the hard type or the soft type,would it stand the structure of a gingerbread house and all the lollies??
    Teresa
  - Lauren
    November 27, 2016 at 5:57 am
    Hi Teresa, This is a softer style of gingerbread I’m sorry 🙂

FAQs

What makes gingerbread hard or soft? ›

Some gingerbread recipes require some time to soften after baking because they are initially firm. Gingerbread is made harder by molasses and honey, but it becomes softer when water is absorbed by the sugar.

Learn More Now ›

Do I need to chill gingerbread before baking? ›

Mistake #2: Not resting your dough

After the gingerbread is cut out, Lomas recommends putting it into the fridge for at least 30 minutes and up to three days. Chilling the dough before it goes into a hot oven gives the butter a chance to firm up and reduces how much it spreads when baking.

Read The Full Story ›

How do you get gingerbread to hold its shape? ›

Key Ingredients in Gingerbread Cookies

Because of the added sticky sweetener (molasses), I add a little more flour to help soak it all up. Just like when we are making pinwheel cookies, a bit of extra flour helps the cookies can keep their shape.

See Details ›

How important is molasses in gingerbread cookies? ›

From light to blackstrap, sulfured to unsulfured, the large variety of molasses options can be confusing. And one type will make your treats "frankly inedible." Molasses is the essential ingredient in gingerbread cookies, providing the chewy texture and almost burnt sugar flavor that characterizes the treat.

Get More Info Here ›

Can I use golden syrup instead of molasses? ›

Golden Syrup

With its golden, amber color, it is lighter than molasses, though the two are similar in their thickness. Golden syrup also a liquid sweetener, so 1 cup of golden syrup can replace 1 cup of molasses. Golden syrup has a unique flavor, so it may alter the flavor of your recipe slightly.

Discover More ›

Should gingerbread be soft or crunchy? ›

Gingerbread cookies should be soft. They should be supple. They should bend to your teeth before the cookie skin breaks and the crumbs fall all over you. They should retain a bit of elasticity, and maybe you can even leave your fingerprints on the cookie if you hold them too hard because you're just that excited.

Read On ›

Why is my gingerbread so hard? ›

Extra sugar made this cookie way too hard.

As was expected because of the extra brown sugar, this cookie looked dark in color and took on the texture of molasses. I thought I was going to chip my tooth when I bit into this finished, extra-sugary cookie. It was hard and dense throughout.

Know More ›

What is a substitute for molasses in gingerbread cookies? ›

The Best Molasses Substitutes

Honey, dark corn syrup, and maple syrup can also be used to replace molasses in recipes.

Why did my gingerbread collapse? ›

Our answer

Bicarbonate of soda is an extremely active raising agent and if you add too much then the gingerbread will rise up a lot during baking, then sink back fairly dramatically. If the surface of the gingerbread is wrinkled then this is also a sign that there was too much bicarbonate of soda.

Find Out More ›

Why does gingerbread dough have to sit? ›

It's tempting to want to roll out the dough as soon as it comes together, but let it have a little time to rest. Chilling it for at least two hours or overnight gives the ingredients a chance to absorb one another, making it a whole lot easier to roll out the dough without it cracking.