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Ginger Cookies

Updated: Dec 26, 2023

I love to have them hanging on the Christmas Tree, and to give them as little gifts to those friends of mine with kids. They last for a week or so in a tin.


  • 250gr plain flour

  • 150gr muscovado sugar

  • 200gr butter at room temperature

  • 16gr baking powder (it would be better to use "lievito vanigliato per dolci")

  • 1 tsp cinnamon powder

  • 1 tsp ginger powder

  • Less than 1/2 tsp clove powder or All Spice

  • For the decoration:

    • 1 egg white

    • 120gr icing sugar

    • 1/2 a lemon, juiced

    • Food colouring (better if in a paste) if you like it

  • Optional macaroon topping (if you wish to add it to some cookies for decoration):

    • 1 egg white

    • 50gr icing sugar

    • Alternative 1 = coconut macaroon (it'll be white)

      • 10gr plain flour

      • 60gr desiccated coconut flakes

    • Alternative 2 = almond macaroon (it'll be of a cream colour)

      • 10gr plain flour

      • 60gr almond flour


  • Using an electric mixer, whisk the butter and the muscovado sugar until nice and fluffy

  • In a separate bowl mix the flour with the baking powder, the cinnamon, ginger and cloves

  • Add the flour mix gradually and keep whisking, depending on your electric mixer you might have to finish adding the flour continuing to mix with a spoon

  • The dough will be dry but very soft. Shape it into a ball, cover it in cling film and let it rest in the fridge for 30 mins (up to 1 day)

  • Roll it onto a very lightly floured baking paper sheet to a 0.5cm thickness, lightly sprinkling some flour on your rolling pin as you go along

  • Pre-heat the oven at 160 degrees C (fan)

  • Using some cookie cutters shape your biscuits

  • Lay them onto a baking tray lined with baking paper, and if you intend to hang them, make a hole in each of them with a toothpick (make it a little big, as the dough will rise, tending to close it up)

  • Bake in a pre-heated oven for 20 mins

  • Test they are cooked by using a wooden toothpick (it needs to come out dry)

  • These quantities give me 3 batches - as soon as the batch is out, re-work the little holes to ensure they are big enough for the thread, they will be still quite soft, so if when you do this the cookie breaks you might be able to press it back again

  • Set them aside to reach room temperature

Alternative - optional macaroon topping:

  • Whisk the egg white with an electric mixer until they form solid peaks

  • Add the sugar one tablespoon at a time, keeping whisking

  • Add the flour mix or the flour and then the coconut, a tablespoon at a time keeping whisking

  • Bake in the preheated oven at 160 degrees C (fan) for 8 mins

  • Spread the topping on the chosen cookies using a teaspoon and a butter knife

  • Place an oven rack (or similar) on top of your oven tray, then cover it well with tinfoil (so that the tinfoil doesn't touch the cookies)

  • Bake again for 8 mins

For the decorations:

  • Beat the egg white until it starts forming peaks

  • Add the icing sugar one tablespoon at a time until fully absorbed

  • Add a litle of the lemon juice (roughly half) and whisk again

  • Depending on how many colours you want to use, divide the mix into different bowls, then gently fold in the food colouring in each with a spoon

  • Put the icing into a kitchen bag, choosing a very small tip, and decorate your cookies to your liking

  • Repeat with different bags, or wash the same one each time, per each of the coloured mixes

  • Set aside to dry for 1 hour or 2

  • Hang them out or store them into a tin, lined with kitchen paper

TIP: If you're making them before Christmas Eve, it would be an idea to store them in the tin until that afternoon, otherwise they tend to get soft

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