#58 Gingerbread Gang & Thumbprint Cookies
A double whammy recipe
Hello lovely people,
Can we just take a moment to let it sink in? Christmas is this Wednesday! I don’t know whether to cheer, dance, or quietly panic about how many things are still on my to-do list. But one thing is for certain—this is the time to dive headfirst into the glittery chaos, turn up the festive tunes (yes, again), and let the smell of freshly baked treats waft through the house.
In our home, Christmas baking is practically a sport. And the undisputed champion? Gingerbread. But this isn’t just any gingerbread recipe; it’s a family favourite that gets rolled out (literally) every single year. It’s the kind of recipe that brings people together—sometimes to bake, sometimes to sneak off with “test pieces” before they’ve even cooled.
But the best part? It’s not just one recipe—it’s two-for-one. You can use this gloriously spiced dough to make all the classics: gingerbread people, festive shapes, and even edible tree decorations if you’re feeling fancy. Then, with a quick tweak, the same dough transforms into the most delicious thumbprint cookies. Imagine buttery, spiced bites of Christmas heaven, filled with your favourite jam or a dollop of melted chocolate. They’re as fun to make as they are to eat (and trust me, they don’t last long).
So, whether you’re baking for the family, your neighbours, or because you just want your house to smell like Christmas cheer, this recipe has you covered. It’s easy, festive, and guaranteed to win you compliments—or at least a few requests for “just one more.”
And isn’t that what this week is all about? Leaning into the mess, sharing something delicious, and making those memories that’ll keep us warm through the rest of winter.
So, grab your apron, crank up your favourite playlist, and let’s get baking! This is also my last recipe for this year so I shall see you all in the new year!
Gingerbread Gang
These gingerbread men are soft in the middle, crisp on the edges, and full of warm spices. Perfect for decorating, gifting, or munching straight off the tray!
Makes: 20–25 cookies (depending on size)
Time: 15 minutes prep, 10 minutes baking, plus chilling
Ingredients
For the Gingerbread Dough:
350g (2¾ cups) plain flour, plus extra for dusting
1 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
pinch of salt
125g (½ cup) salted butter, softened
100g (½ cup) dark brown sugar
1 large egg
150g (½ cup) black treacle or molasses
1 tsp vanilla extract
For Decorating:
Icing sugar, for royal icing (or ready-to-use icing pens)
Sprinkles, smarties, silver balls or chocolate chips and edible eyes for dramatic effect
Method
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, spices, and salt. Set aside.
2. Cream the Butter and Sugar:
In another bowl, use an electric mixer to beat the butter and brown sugar until light and fluffy (about 2–3 minutes).
3. Add the Wet Ingredients:
Beat in the egg, black treacle, and vanilla extract until fully combined.
4. Combine and Chill:
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Divide the dough into two disks, wrap in cling film, and refrigerate for at least 1 hour (or up to overnight).
5. Roll and Cut:
Preheat your oven to 180°C (350°F). Line baking trays with parchment paper. Lightly flour your work surface and roll out one dough disk to about 5mm (¼ inch) thick. Cut out gingerbread men using cookie cutters and transfer to the prepared trays.
6. Bake:
Bake for 8–10 minutes, or until the edges are firm and just starting to brown. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
7. Decorate:
Whisk icing sugar with a few drops of water (or lemon juice) until you reach a piping consistency. Decorate the gingerbread men with icing, sprinkles, and any toppings you fancy. Let the icing set before serving.
Pro Tips:
For softer cookies, slightly underbake them and let them cool on the tray.
Double the spices if you love a really bold gingerbread flavour!
These freeze beautifully—undecorated cookies can be stored in the freezer for up to 3 months.
Thumbprint Cookies.
1. Roll and Shape:
Using the same method as above for the base recipe. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper. Roll out the dough into 1-inch balls and place them on the baking tray. Use your thumb (or the back of a spoon) to gently press into the center of each dough ball, making a well to hold the filling.
2. Bake:
Bake for 8–10 minutes, or until the edges are firm and slightly golden.
3. Fill the Thumbprints:
Once the cookies have cooled for a few minutes, use a spoon to carefully fill each thumbprint with Nutella, pistachio cream, jam, or any filling you prefer.
4. Cool and Serve:
Allow the cookies to cool completely on the tray. They’re now ready to be devoured!
