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Gingerbread Cookie

cake & pastries

Gingerbread Cookie

Recipe by

Made With QL Eggs

QL D'Fresh Eggs

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The combination of ginger and cinnamon makes a cookie that is as fragrant as it is delicious.

In this Gingerbread Cookie recipe we have used QL D'Fresh eggs, giving the cookies a little boost of health.

Preparation time40 minutes
Cooking time12 minutes
Makes15 - 20 pieces of small cookies


Basic Gingerbread Dough

88 g plain flour
1/8 tsp baking soda
Pinch of salt
1 tsp ground ginger
½ tsp ground cinnamon
33 g unsalted butter, cut in pieces
38 g brown sugar
½ tbsp golden syrup
½ tbsp black treacle
¼ tbsp milk
½ QL D'Fresh egg yolk, beaten

Royal Icing

30 g QL D'Fresh egg white
160 - 180 g icing Sugar, sifted
A drop of coloring


  1. In a large bowl, sift together flour, baking soda, salt and spices. Rub the butter into the flour mixture until the mixture resembles fine breadcrumbs.
  2. In another bowl, mix together brown sugar, golden syrup, black treacle, milk and egg yolk. Gradually stir in the dry ingredients until firm dough is formed. Knead lightly, wrap and chill for 30 minutes before shaping.
  3. Preheat oven to 180°C. On a lightly floured surface, roll the dough out to ¼ inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto a lined baking tray.
  4. Bake for 10 – 12 minutes or until cookies are done. Remove and cool on wire racks. Decorate with coloured royal icing.
  5. For Icing: Place egg white in a bowl. Gradually add in icing sugar and whisk till sugar is incorporated and mixture is stiff and shiny. Add in desired food colouring and mix well. Transfer icing to a pastry bag and pipe as desired.

QL Omega & QL D'Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.