Christmas Gingerbread Cookies Recipe: Quick and Easy

It’s the month of Christmas! We’ve even seen the snow begin to fall so we’re feeling very Christmassy already. If you, like us, have a family tradition of a fun session of festive family baking then why not try your hand at making some Christmas gingerbread cookies? If you want, you can even make them into Christmas tree decorations and have one a day in the countdown to Christmas day.

Christmas Gingerbread Cookies Recipe: Quick and Easy

Christmas Gingerbread Cookies Recipe: Quick and Easy

Our quick and easy Christmas gingerbread cookie recipe that is guaranteed to add a bit of spice to the festive season. Not only are these treats buttery and utterly delicious, they are also a lot of fun to make. Nothing can ruin a festive cooking session than a drawn-out cooking process. This quick easy method allows you to decorate and shape them. in any way you want so you can all design your own individual Christmas cookies.

Christmas Gingerbread Cookies Recipes: Quick and Easy

We recommend getting an assortment of different shaped cookie cutters, so you can choose between a selection of different shapes. There’s nothing like the smell of gingerbread to get you into the spirit, you won’t be able to resist a sneaky taste. After all, whoever listens to cooling times before having a quick bite of Christmas cookies fresh out the oven. Here’s our top Christmas gingerbread cookies recipe.

Christmas Gingerbread Cookies Recipes: Quick and Easy

If you need more recipes to make your Christmas special check out our complete step by step recipe for traditional Christmas dinner. Or if you’re a sweet-tooth looking for more delicious festive snacks check out our ultimate Christmas cookie recipes.

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Christmas Gingerbread Cookies Recipe: Quick and Easy
Instructions
  1. Line 2 baking sheets with parchment and preheat the oven to 170°C/gas mark 3/350ºF.
  2. Combine the flour, salt, baking powder, cinnamon, cloves and pepper in a food processor and, with the motor on, add the butter and sugar, then, slowly, the beaten eggs and runny honey, though don’t use all of this liquid if the pastry has come together before it’s used up.
  3. 3. Form 2 fat discs and put one, covered in clingfilm or in a freezer bag, in the fridge while you get started on the other.
  4. 4. Then dust a work surface with flour, roll out the disc, also floured, to about 5mm / ¼ inch and cut out your Christmas decorations with cutters of your choice, which could include fir-tree shapes, angels, stars, snowflakes, and so on.
  5. 5. Re-roll and cut out some more, setting aside the residue from this first disc, well covered, while you get on with rolling out the second.
  6. 6. When you’ve got both sets of leftover clumps of dough, roll out and cut out again, and keep doing so till all the dough’s used up.
  7. 7. Now take a small icing nozzle and use the pointy end to cut out a hole just below the top of each biscuit (through which ribbon can later be threaded).
  8. 8. Arrange the pastry shapes on the lined baking sheets and cook for about 20 minutes: if the underside is no longer doughy, they’re ready.
  9. 9. Transfer to a wire rack and leave to cool.
  10. 10. Make up the instant royal icing, beating it until it’s thick enough to be able to cover the biscuits with a just-dripping blanket of white; don’t beat it for as long as the packet says or the icing so will be too thick to be spread with a spatula and you won’t get a neat outline.
  11. 11. Carefully ice the cold decorations, using a teaspoon (the tip for dripping, the back for smoothing), and scatter sparkles or sprinkles as you like. When the icing is set, thread ribbon through the holes and hang on your tree
Recipe Notes

 

 
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