Christmas Gingerbread Figures

Christmas Gingerbread Figures are a favourite of my family. Over the years my children helped me bake these and now my grandchildren do. Its a Christmas tradition. The sweet cookies with syrup/molasses and the subtle flavour of the ground cinnamon and ginger make these a warming winner. Served as a cookie with hot chocolate makes them vanish quickly. However when cutting make a hole in the top for ribbon and you have tasty tree decorations and gifts. Also you can make the dough in advance and leave in the fridge for 48 hours. Alternatively, freeze it for 2 months in an air tight container.

Christmas Gingerbread Figures

These are so popular they never last long.

4.86 from 114 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Biscuits/Cookies, Snack

Cuisine: American

Keyword: Bake, Biscuits, Children, Christmas, Cookies, Dairy, Spice

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Chill Time: 2 hours hours

Total Time: 2 hours hours 30 minutes minutes

Servings: 20 Cookies

Calories: 208kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 180 g unsalted butter
• 375 g plain flour AP is fine
• 2 tsp ground cinnamon
• 2 tsp ground cinnamon
• 175 g brown sugar light or dark
• 250 g golden syrup or dark molasses
• 30 g milk
• 1 tsp bicarbonate of soda baking soda
• ½ tsp salt

Instructions

• Using a food processor mixing bowl add the flour, baking soda, cinnamon, ginger, salt and brown sugar and mix thoroughly.
• Cut the butter into small chunks and add to the dry ingredients. Place on the food processor and blend until the butter and the dry ingredients have combined and is a fine mixture.
• Leaving the mixer on, slowly add the golden syrup/molasses and the milk and leave to mix for about 45 seconds to 1 minute. It should have formed a dough.
• Remove the bowl from the processor and divide the dough into 2 equal portions. Tightly wrap each portion in clingfilm/plastic wrap and place in the fridge for a few hours. NB this can be made in advance and left in the fridge overnight.
• Line 2 baking tray with greaseproof paper/parchment paper and put to one side.
• Preheat the oven to 175C/350F/Gas Mark 4
• Using one portion of dough at a time. Remove the gingerbread dough from the fridge and unwrap. Dust a clean dry flat area of your worksurface and lightly dust your rolling pin ready for action.
• Roll the dough until it is level and about ½ inch in thickness. Use your cookie cutters of snowmen, Santa, bells, hearts and everything else you like.
• Place the cut gingerbread figures onto on of the baking trays and when complete, place the tray in the fridge and repeat with the second half of dough.
• When ready to cook, place in the heated oven for 7 – 10 minutes (until the cookie is firm) depending on thickness and how good your oven is. To test, carefully touch a figure and if the dough retains the impression, then it’s done. Nothing worse than and over cooked gingerbread cookie.
• Remove from the oven and transfer to a cooling rack.
• Once cold, decorate with icing and your creative imagination. Or in the case of my grandchildren, make a mess lol.
• I will admit, I purchase the icing tubes from my local supermarket as they are easy to use, ideal size and come in a lot of colours.

Nutrition

Calories: 208kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 117mg | Potassium: 38mg | Fiber: 1g | Sugar: 19g | Vitamin A: 229IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 1mg