Gingerbread Cookie Recipe

Gingerbread Cookie Recipe by Alemre Hospitality Group Brisbane
Step into the enchanting world of holiday baking as we explore the timeless tradition of crafting delicious gingerbread cookies.

Delicious Gingerbread Cookie Recipe for Christmas by Alemré

Whether you’re a seasoned baker or just starting your holiday baking traditions, our gingerbread cookie recipe has something for everyone. Share the joy of baking and create memories with loved ones as you embark on this festive culinary adventure. Get ready to infuse your home with the warmth and sweetness of gingerbread, making this Christmas season truly magical.

Our cookies are available to purchase in our Vici Italian Restaurant Deli until 23rd December!


Skill Level: Intermediate

Time: 20 mins prep, cooked for 10-15 mins

Serves: 4 – 6 people (Makes roughly 30 Large Gingerbread Men)


Cookie Dough

  • 600g all-purpose flour
  • 8g ground ginger
  • 4g ground cinnamon
  • 200g brown sugar
  • 185g unsalted butter
  • room temp pinch salt
  • 1tsp vanilla extract
  • x2 whole eggs
  • 150g golden syrup (or treacle)

Royal Icing

  • x1 egg white
  • 1Tbsp lemon juice
  • 2 cups icing sugar, sifted
  • 1-2 drops food colouring (optional)


  1. Add flour, spices, sugar, butter and salt to the bowl of a stand mixer fitted with a paddle attachment. Beat until consistency of breadcrumbs.
  2. Whisk together eggs, vanilla and golden syrup. Slowly add this to the mixture in the mixing bowl with the paddle going. Keep beating until dough forms.
  3. Turn dough out onto a lightly floured surface and knead until smooth.
  4. Push dough into a flat, square shape (to make it easier to roll out) and wrap with cling film. Allow to chill in refrigerator for at least 3 hours.
  5. Remove the dough from the fridge for 5–10 minutes before rolling out.
  6. Lightly flour your bench and, with a rolling pin, roll it out to a 1cm thickness. Use a cookie cutter to cut out cookie shapes.
  7. Clump together the remaining dough, roll it out again to 1cm thick and cut out more cookie shapes. Alternatively, the remaining dough can be wrapped in cling film and refrigerated or frozen.
  8. Place cookies onto a tray lined with baking paper. Leave some space between the cookies, but they won’t spread much during baking.
  9. Bake at 170*C for 10-15 minutes or until slightly golden around the edges.
  10. Allow cookies to cool completely on a wire rack before decorating.
  11. Mix all ingredients together in a bowl until a smooth paste to make the royal icing. If too runny, add more icing sugar. If it is too stiff, add more lemon juice.

We hope you enjoyed this Gingerbread Cookie Recipe by Alemré.

Enjoy these Gingerbread Cookies at our Italian Restaurant in South Bank, Brisbane this Christmas. Visit Vici Italian website.

Learn more about our Alemré venues here
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