Gingerbread Easter cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 40 cookies
These cookies are easy to make and can be cut to any shape to suite the appropriate festive occasion.
  • 100g unsalted butter
  • 40g caster sugar
  • 40 g soft brown sugar
  • 72 g golden syrup (or treacle)
  • 100g plain flour plus extra for rolling
  • 3ml bicarbonate of soda
  • 5ml ground ginger
  • 2.5ml ground cinnamon
  1. Melt the butter, both sugars and golden syrup/treacle together in a medium-sized saucepan. When melted, set aside.
  2. Sift the flour and spiced together into a large bowl. Pour the melted butter and sugar mixture into the dry ingredients and mix well to form a dough.
  3. Knead the dough lightly (add a few drops of water if it is too dry to come together). Divide the dough in two, wrap each half in clingfilm and refrigerate for 30 minutes (do not leave it for longer as the dough hardens too much).
  4. Halfway through the chilling time, pre-heat the oven to 180C. Grease baking sheets and line them with baking paper (or skip the greasing and line them with silicone baking mats).
  5. Sprinkle a little flour on your work surface and on your rolling pin and roll out the first half of the dough to an even 5mm thickness. Cut out your cookies using shaped cookie cutters of your choice (I found these adorable Easter themed ones on Amazon). Place then 3-4cm apart on the baking sheet as they do spread while baking.
  6. Bake for about 10 minutes or until golden. Allow to cool slightly before transferring to a wire cooling rack.
  7. TIP – for a sinful treat, use Nutella spread to turn these into chocolate-ginger sandwich cookies!
Recipe by Cooksister | Food, Travel, Photography at