Christmas Ginger & Spice Cookies

You Will Need

Festive Cookie Cutter


300g Plain Flour

1/2 tsp Baking Soda

1 tsp Ground Cloves

1 tsp Ground Cinnamon

1 tsp Ground Nutmeg

1 tsp ground Ginger

Pinch of Salt

175g Granulated Sugar

115g Unsalted Butter

1 Large Egg

1/2 tsp Vanilla Essence

85g Treacle

For the Decoration

200g White Chocolate

200g Milk Chocolate

2 Packets of Smarties


Various Coloured Icing


  1. Preheat the oven to 190˚C, line two baking trays with greasproof paper.

  2. Combine all the dry ingredients in a bowl: sieve the flour, baking soda and spices then add a pinch of salt. Set the bowl aside.

  3. In another bowl, mix together the butter and sugar until light and fluffy.

  4. Add the treacle, vanilla and egg to the butter and sugar and mix well.

  5. Add the wet ingredients into the dry ingredients and combine until you form a dough.

  6. Wrap the dough in clingfilm and chill in the fridge for at least 2 hours (if you need the cookies quicker you can set the dough in a freezer for 30mins).

  7. Flour a surface and your rolling pin and roll the dough until 1cm thick.

  8. Cut the cookies out with a cookie cutter and place on the baking trays.

  9. Bake for 10mins, once baked place on a wire rack to cool.

  10. To decorate: melt the chocolate on a bain-marie or in the microwave. Dip part of a cookie into the chocolate then dip into a bowl of sprinkles to cover the chocolate. Place back on a wire rack to set.

  11. Use the coloured icing and Smarties to decorate the cookies how you wish.

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Christmas Ginger Cookies
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