It’s officially that time of the year! Cookie season is upon us, you guyssss! It’s kinda hard to get into the festive vibe when its 40 degrees outside (palmface). My second year of sunny Christmas in Australia and I’m still not used to the concept of summers during Christmas lol. The only thing closest to Christmas vibes right now is me working 55 hours a week because its is the busiest time of the year for hospitality (urgently need a vacation! ) BUT, I have been doing a recipe testing for you guys and it’s only fair to kick off this festive season with a batch of my trusty old Gingerbread cookies! These are my favourite holiday cookies of all time- they are crisp and snappy and so cosy with all the spices. They are also extremely easy to make and so much fun to decorate! Can I let you in on a secret though? To decorate your cookies, ditch that overly sugary icing and go with good ol’ white chocolate. Ginger and white chocolate go so well together, making them so much better to actually eat and enjoy. I personally think that sugar icing is such a buzzkill for most holiday cookies and while they are pretty to look at, they aren’t actually that great to eat. Only my personal preference guys, if you’re into sugar icing, by all means go for it!

If you’re looking for a trust gingerbread cookies recipe, look no further! You’re gonna love these and I promise, it’s a keeper! While I love experimenting with different holiday cookies, these are the first batch of cookies I make every year around the holiday season :) The cosy smell of the spices filling up the kitchen as they bake- ah bliss! I hope you enjoy these as much my family do and add it to your holiday cookie collection xx Bon appetite and happy holidays!

Recipe adaptation: Minimalist Baker

Recipe

Makes: 60

Ingredients

For the cookies:

• 110 g unsalted butter

• 115 g brown sugar

• 45 ml aquafaba / 1 egg (brine from a can of chickpeas)

• 60 g molasses (can sub treacle syrup)

• 1/2 tsp baking powder

• 1 tsp cinnamon powder

• 1 tsp ginger powder

• 1/4 tsp nutmeg powder

• 260 g + 1 tbsp all purpose flour

• 75 g almond meal

• 40 g cornflour

For decoration:

• white chocolate, melted

• your choice of sprinkles

Method

For the cookies:

• Mix all the dry ingredients in a bowl. Keep aside.

• Using the stand mixer fitted with a paddle attachment or a handheld beater, cream the butter until smooth and creamy.

• Add the brown sugar, and beat again until light and fluffy.

• Add aquafaba (or egg if using) and molasses and beat until combined well.

• Add all the dry ingredients and mix until just combined. The dough should not be very soft. If it’s too soft and sticky, add in flour 1 tbsp at a time.

• Cover the dough with cling wrap and chill for at least 2 hours (up to 24 hours) before rolling it out.

• Preheat oven to 180 C. Line a baking tray with silpat or parchment paper.

• Roll out the dough to 5mm thickness and using a cookie cutter, cut out gingerbread shapes. You can use the scraps and roll them again after resting for 20 mins in the refrigerator.

• Bake for 9-10 minutes or until the edges turn golden brown. They will still be a little soft when you take them out of the oven but will crisp up once cooled. Let them cool completely on the tray before lifting them up.

Assembly:

• Decorate using melted white chocolate and your favourite sprinkles.

If you enjoyed that and tried it at home, please tag me at @myyummyspatula on Instagram so that I can see all your bakes! For more BTS stories, updates and fun, you can follow long here: