Ingredients
3 and 1/2 cups (440g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
140g unsalted butter softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
2/3 cup (160ml; about 200g) honey
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Optional: white chocolate melted for decorating, icing sugar to sprinkle
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Summary
Looking for creative ways to enjoy gingerbread this Christmas? These delicious biscuits are perfect for so many occasions! From festive decorating sessions with loved ones to gifting them as thoughtful treats, or simply sharing them with family and friends over a coffee or tea, gingerbread is the ultimate festive delight. It’s gingerbread magic made easy—how will you enjoy yours?
Soft in the centre, crisp on the outside, and perfectly spiced, this gingerbread recipe is your go-to for holiday baking. Not only is it easy to follow, but it also guarantees delicious results every time. Whether you’re planning a fun decorating day with the family or prepping ahead for the big day, these cookies are as versatile as they are tasty.
Instructions:
Mix Dry Ingredients: Combine flour, baking soda, salt, and spices in a bowl and set aside.
Cream Wet Ingredients: Beat the butter until smooth, then add brown sugar and honey, you will then mix until creamy. Add egg and vanilla, beating for 2 minutes.
Combine and Chill: Gradually add dry ingredients into the wet ingredients and mix on low until the dough forms. Divide into two balls, wrap in plastic, and chill for at least 3 hours or overnight.
Preheat and Roll: Preheat oven to 170°C. Roll out dough on a floured surface to 1/2 cm thickness. Cut into shapes and place on lined baking sheets.
Bake: Bake cookies for 9-10 minutes (adjust time for size). Rotate pans halfway through. Let cool on sheets for 5 minutes, then transfer to racks.
Coat & Finish: Dip each cooled cookie halfway into the melted chocolate. Return to the baking sheet and sprinkle and additional orange zest if desired. Let the chocolate set (you can speed this up by placing the baking sheet in the fridge).
Decorate & Enjoy: Once cooled, decorate as desired. Store in an airtight container for up to 1 week.
Recipe adapted from Sally’s Baking Addiction
Check out our other recipes from the archive
Hints and Tips
Prepare Ahead for the Festive Season at Ceres Fair Food
Use a variety of cookie cutters for any occasion or for a variety of tasty themed treats.
Baked and decorated (or not decorated) you can easily freeze these cookies for up to 3 months.
You can freeze the cookie dough for up to 3 months from step 3. When ready to use thaw overnight in the fridge and continue on with the instructions.
This gingerbread recipe is not suitable for building gingerbread houses.
Re-use the baking paper you baked them in to also decorate the gingerbread. Makes for less waste in the kitchen. Reduce-Reuse and Recycle.
Tried it and loved it? Snap a picture and share it with us on Instagram @ceresfairfood and use the hashtag #ceresfairfood
