Go Back
Print
Christmas gingerbread cookies
Prep Time
50 mins
Cook Time
10 mins
Total Time
1 hr
 
Servings: 36 cookies
Author: Ella Eats
Ingredients
Cookies
  • 2 ¼ cups of plain flour
  • 1 teaspoon of baking soda
  • ½ teaspoon of salt
  • 2 teaspoons of ground ginger
  • 1 teaspoon of ground cinnamon
  • ¼ teaspoon of mixed spice
  • ¼ teaspoon of ground nutmeg
  • ¾ cup of unsalted butter softened
  • ½ cup and 3 tablespoons of caster sugar
  • ½ cup of packed brown sugar
  • 1 egg
  • ¼ cup of molasses
  • 2 teaspoons of vanilla extract
Decoration
  • 2 cups of white chocolate melts preferably the ones that have shortening or vegetable oil in them to make them set better
  • 2 tablespoons of coconut oil
  • Brown red, green and yellow icing writing pens
Instructions
Cookies
  1. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, mixed spice and nutmeg and set aside.
  2. In a large bowl, cream together the butter, ½ cup of caster sugar and brown sugar using an electric mixer until light and well blended. Mix in the egg, and then add the molasses and vanilla.
  3. With the electric mixer on low, add the dry ingredients in batches, ensuring each time they are fully combined before adding more.
  4. Cover the bowl with plastic wrap and put in the fridge for 1 hour. In the meantime, preheat your oven to 180C (350F).
  5. Line a baking tray with baking paper and get your dough out of the fridge. Put the remaining 3 tablespoons of caster sugar in a bowl and set aside.
  6. Scoop the dough out about 1 ½ tablespoons at a time and shape into a ball. Roll in the caster sugar and set on the baking tray, leaving a few centimetres between each cookie. Once you have a whole baking sheet completed, flatten the top of each cookie slightly. Complete this until you have no dough left, ensuring you return unused dough to the fridge between batches.
  7. Bake the cookies in the oven for 10 minutes, or until browned slightly. Cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
Decorating
  1. When you are ready to decorate, place all the cookies out on baking paper.
  2. In a microwave safe bowl, melt 1 cup of white chocolate melts with 1 tablespoon of coconut oil in the microwave using 10 second intervals. Stir between to ensure the chocolate doesn’t burn. Do this until the chocolate is completely melted, smooth and runny.
  3. Dip half of each cookie in the melted white chocolate, running the bottom of each cookie along the edge of the bowl to remove excess. Return to the baking paper and allow to set completely at room temperature.
  4. Continue this process until all cookies have been dipped in white chocolate. If you need more white chocolate, melt the remaining cup of white chocolate melts with another tablespoon of coconut oil using the above steps.
  5. Once the white chocolate is completely set, decorate using icing pens. You can do any design you like, but I opted for holly, a reindeer and a Christmas tree. Once you have decorated the cookies, allow to set at room temperature.
  6. To make these into gifts, get some little party bags and place one of each design in the bag. Finish off with some ribbon, a little gift tag and a mini candy cane for a super special Christmas gift!