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When I think of Christmas baking, gingerbread cookies are always on top of the list! This shortbread version is so easy to make and has my heart !! Wishing you all wonderful holidays with family, friends, laughter and amazing food!!

Servings 60 portions


  • 300g all-purpose flour
  • 50g sugar
  • 50g brown sugar
  • a pinch of salt
  • 1/2 tsp gingerbread spice
  • 1/4 tsp ground cinnamon
  • 175g butter, room temperature
  • 1 medium egg
  • 1 tbsp brown sugar, for sprinkling


  • Combine all the dry ingredients in a large bowl. Add the butter and combine with an electric beater until fine streusel forms.
  • Fold in the egg and knead to form a smooth dough. Cover with cling film and place in the fridge for about 1 hour.
  • Preheat the oven to 200ÂșC. Roll out the dough on a floured surface to a thickness of about 1 cm. Cut out the cookies with a gingerbread mould and place on a lined baking sheet leaving some gap in between.
  • Sprinkle with some brown sugar and bake for 14-15 minutes. Once baked, let the cookies cool down on a wire rack . Repeat the same with the leftover dough.
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