Christmas Gingerbread Cookies
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 3/4 cup unsalted butter , softened
- 1 cup light-brown sugar
- 1 large egg
- 1/4 cup Golden Syrup
- 1 cup icing sugar
- A few tsp water
In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 20 seconds, set aside.
In the bowl cream together butter, 1 cup brown sugar until well blended then add the egg and golden syrup mix well.
Mix in the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg until well combined.
Cover bowl with plastic wrap and chill 1 hour. Preheat oven to 180 degrees and line a baking tray.
Scoop dough into balls and place evenly apart on the baking tray.
Bake in preheated oven 8 - 10 minutes.
Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
- Add your icing sugar to a small bowl with the water. You want a sticky but thin consistancy so you can dip half a cookie in.
- Once cookies have completely cooled dip half of each cookie into your icing and add sprinkles or design to each cookie.