Gingerbread Christmas Cookies

Difficulty: Easy-Medium

Makes 125 small cookies

Last Christmas I was living in Sydney and making trips back to Newcastle every weekend. I was also hating on Sydney so wasn’t feeling particularly festive. This year I’m home and have plenty of time to make the Yuletide gay. Last weekend I whipped up a huuuuge batch of gingerbread cookies and went on a covert mission to secretly deliver them to my dearest friends.

I was lucky enough to find that Queen cachous doesn’t contain gelatine so this comes in handy for decorating. All the food colouring I use is from non-animal origin, this site is really helpful if you’re unsure if what colours are suitable.


  • 2 teaspoons egg replacer
  • 2 tablespoons water
  • 1 cup Nuttelex
  • 1 cup firmly packed brown sugar
  • 2 teaspoons vanilla essence
  • 1 cup golden syrup
  • 6 cups plain flour
  • 2 tablespoons ground ginger
  • 2 teaspoons mixed spice
  • 2 teaspoons bi-carb soda
  • Extra flour


  1. Preheat oven to 180°C and line 4 trays with baking paper.
  2. In a small bowl, mix together the egg replacer and water, set aside.
  3. With an electric mixer, beat the Nuttelex and brown sugar until creamy.
  4. Throw in the vanilla essence, egg replacer mixture and golden syrup and beat until combined.
  5. Sift in the flour, ginger, mixed spice and bi-carb soda.
  6. Lightly flour a flat surface and knead the dough until smooth.
  7. Cover with plastic and leave in the fridge for 30 minutes.
  8. Separate the dough into 4 even portions. With each portion, roll to about 5mm thick between two sheets of baking paper.
  9. Use cookie cutters to make shapes of dough. As you cut, place each cookie carefully on the tray, leaving about 2cm between each cookie.
  10. Bake in the oven for about 10-12 minutes. Cookies should be slightly brown.
  11. Leave to cool on the tray for about 10 minutes before allowing to cool completely on a tray.
  12. Decorate, serve or box up as a gift to your friends and family!


  • Felicity

    so sweet 🙂