Heart Shaped Gingerbread Christmas Cookies

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These cute little cookies not only taste great but wrap them in clear cellophane, tie them with a bow and voila – a Christmas gift made with love!




2 cups flour
1/2 tsp baking soda
1 Tbsp  ground ginger
1 cup (220g) firmly packed soft brown sugar
150g butter
1 egg, beaten


1. Preheat oven to 180°C. Line 2 baking trays with baking paper.

2. Sift flour, baking soda and ground ginger together and place in a bowl or food processor. Add soft brown sugar.

3. Add butter and rub in with fingertips or pulse in food processor until resembles fine breadcrumbs. Add egg and stir or pulse to mix. If the dough is too sticky, add a little more flour to the mix and wrap in cling wrap. Refrigerate for 30 minutes.

4. Roll out onto lightly floured surface or between 2 sheets of baking paper until 5mm thick. Using cookie cutters, cut heart shapes and cut a slit in the side to hook onto a cup when baked. The slit needs to be slightly wider than required as gingerbread dough swells during baking. Form leftover dough into a ball and re-roll and repeat cutting out until all the dough is finished.

5. Bake gingerbread men for 8-10 minutes or until cooked and golden. Remove from oven and cool on baking rack.