home cooking recipes – festive gingerbread cookies

A Jonesey version of the classic holiday snack! Get the kids involved in making this festive treat, this recipe is divided into three sections: making the cookie, preparing the icing and fondant, and finally decorating the gingerbread cookie.

Prep time: 20 mins
Makes 20 cookies
Cooking time: 20 mins

Making the Biscuit

400g butter
5g salt
170g icing sugar
30ml egg white
10g vanilla essence
500g flour
5g baking powder


Combine all dry ingredients in a mixer and mix on medium speed, until mixture resembles breadcrumbs.

Add egg whites. Remove dough from mixing bowl, lay flat on a marbled or steel counter.

Roll dough on floured surface.

Do not overexert on the dough. Aim for slightly thick sheet.

Cut out dough with gingerbread man shaped cutter.

Once cut evenly, proceed to bake.

Bake at 180 degrees Celsius for 20 mins.

Icing and fondant

Royal icing

160g egg white
200g icing sugar
5ml fresh lemon juice
½ tsp natural green food colour, such as matcha or spinach powder

Combine icing sugar, eggs, lemon juice in a mixer. Beat until mixture is fluffy and white.
Add green food colour until colour evenly distributed. To use, transfer icing into a piping bag.
NOTE: for red royal icing, use this same recipe and same quantity for red colour powder such as beet powder.

Decorative fondant

50g white fondant 1.5g red colour powder

Combine deco fondant with red color powder and mix well. Remember to use gloves when working with fondant. Cover with plastic wrap and refrigerate until required.

Time to decorate your festive gingerbread cookie!

To decorate: apply green icing as buttons.

Red icing will be applied as Santa’s hat.

Plain white icing to be applied to decorate cookie’s face.

Red fondant to be used as bowtie.

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