Baking Adventures (Part 6): Easy Gingerbread Cookies

I love baking gingerbread cookies, especially around the holidays. When these cookies are fresh out of the oven, they scent the entire house with a warm, spicy aroma that’s just so Christmasy.

Gingerbread Cookies

And, the best part of gingerbread cookies is decorating them! But we’ll get to that later. First, we’ve got to whip up a batch.

To help me, I’ve got QuirkyChic‘s Carol and Ruth! It’s been ages since we’ve met, so this Christmas baking session was a great time to catch up.

Carol and Ruth

Back to the gingerbread cookies, I always use this recipe that I found in a Donna Hay book because it’s super simple to put together.

It also doesn’t use molasses like conventional gingerbread cookies recipes. Molasses are extracted from raw and brown sugars to produce white sugar. Pure molasses have a really strong, bittersweet taste, and smell almost like really dark caramel.

You can definitely buy molasses in the grocery store, but I don’t like to because I won’t use it for anything else other than these cookies. Instead, I go for a dark brown sugar because I’m more likely to use it in other recipes. This time, I was able to buy molasses cane sugar, but any dark brown sugar will do.

Molasses Sugar



125g unsalted butter, softened
125g brown sugar (the darker, the better)
1/2 cup golden syrup
320g flour
1 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1 tsp salt


Step 1: Preheat your oven to 190°C (375°F). Line your sheet trays with baking paper.

Step 2: Cream the butter and sugar together. Add the golden syrup and beat to thoroughly combine.

Golden Syrup

Step 3: Sift in the flour, baking soda, ginger, cinnamon, and salt. Mix to combine.

Gingerbread Ingredients

Step 4: Wrap the dough in plastic wrap and refrigerate for at least 10 minutes.

Gingerbread Dough

Step 5: Roll out the dough to a 1/4-inch thick. (Divide the dough into two to make rolling out easier; store the unused half in the refrigerator.) Use cookie cutters to cut out your desired shapes.

Cutting Out Cookies

Place the cookies on the lined tray, leaving at least an inch of space between them.

Raw Cookies

Bake for 10 minutes, then cool and decorate.

Baked Cookies


We had store-bought decorations for our gingerbread cookies. To make an edible “glue,” just mix icing sugar with a touch of water or milk. You should aim to get a thick, gooey consistency. The icing is really sticky and it’ll dry hard. Use it to glue decorations to the cookies.

Decorating Cookies 1

Decorating Cookies 3

Decorating Cookies 2

You’re only limited by your imagination, so let your creative juices flow! We had fashionably dressed gingerbread men and women, blinged-out hearts, a couple of Christmas trees, a golden bell, a family of teddy bears, an elephant, and even a hippo wearing a Christmas hat!

Decorating Cookies 4

Decorating Cookies 5

Decorating Cookies 6

Decorating Cookies 7
Baking Adventures is a collaboration between Basic Bakes and QuirkyChic. QuirkyChic is a Fashion, Beauty and Lifestyle blog by Caroline & Ruth. To find out more about them, click here. Expect a new Baking Adventure every second Friday of the month!

2 thoughts on “Baking Adventures (Part 6): Easy Gingerbread Cookies”

Leave a Reply