Tenina.com's Gingerbread Cookies

Photo of Gingerbread Cookies



  1. Place butter, sugar and spice, salt and vanilla into TM bowl and blend 10 sec/speed 5.

  2. Add remaining ingredients and blend 10 sec/speed 6. Scrape down sides of bowl and tip out onto well-floured silicon mat. It will be fairly unmixed and crumbly. Knead together by hand into a flat disc. Place into fridge for at least 30 minutes.

  3. Preheat oven to 180ºC and line 2 baking trays with paper.

  4. Roll dough out to ½ cm thickness and cut using cookie cutters of choice. This dough is quite crumbly but will come together when you work it.

  5. Bake 10 minutes until fragrant and golden.

  6. Allow to cool on trays.

  7. Brush with glaze while still warm. Decorate with piped icing, or other decorations of choice.

  8. Glaze;

  9. Place all ingredients into TM bowl making sure that they do not get dumped onto the top of the blades.

  10. Cook for 4 min/70ºC/speed 1. Cool slightly.

  11. Brush onto baked cookies. Do not touch the glaze once brushed onto the cookies as it will mark very easily.

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