It´s the holiday season, and one of the most popular cookies for the holiday season for most people is a gingerbread cookie.
I like to keep my gingerbread cookies plain and don´t prefer icing, instead, I  use a rubber Christmas stamps to personalized each cookie, making these gingerbread cookies so unique and a great for any holiday party.

This year I decided to try a gingerbread recipe from Peggy Porschen, after all, she is the cookie queen of England and I really loved the taste of her cookies.
These gingerbread cookies were simple to make and you won’t need a stand mixer to make these.
The stamps I used I bought at Michaels store a few years back, so check there or try Etsy or just google Christmas stamps, I´m sure something will come up.

May the miracle of Christmas fill your , heart with joy.

Watch the video below to see how I made these cookies.


Makes approximately 25–30 cookies, depending on size
You will need…

  • 5 tbsp water
  • 210 gram light brown sugar
  • 3 tbsp light syrup
  • 3 tbsp honey
  • 3 tbsp ground ginger
  • 3 tbsp ground cinnamon
  • 1 tsp ground cloves
  • 250 gram salted butter, cold and diced
  • 1 tsp bicarbonate of soda
  • 560 gram plain flour, plus extra for dusting

You will need;

  • Rolling pin
  • Stamps


To make the gingerbread;

  • Preheat the oven to 200°C Line two baking trays with greaseproof paper.
  • place the water, brown sugar, white syrup, honey, ground ginger, cinnamon and cloves into a deep saucepan.
  • Over a medium heat, bring the mixture to the boil while stirring continuously.
  • Remove from the heat, gradually add the diced butter and stir until combined.
  • Add the bicarbonate of soda: take care as the mixture will swell up at this point.
  • Transfer the mixture to a large bowl, leave the mixture to cool to room temperature.
  • Once cool, sift in the flour in 3 editions and slowly mix together to form a slightly wet and sticky dough, use your beautiful hands at the end.
  • Wrap in cling film and chill for 2 hours or until cool and firm.
  • On a floured surface roll out the gingerbread dough to a thickness of approximately 5–6mm.
  • Take a rubber stamp that you haven’t use previous with ink, and press firmly on the cookie dough.
  • Then use your selection of cookie cutters, cut out the various spaces and rises
  • Place them onto the prepared baking trays. Chill for at least 30 minutes.
  • Bake for 8–10 minutes, depending on size, or until the cookies spring back to the touch and are slightly darker around the edges.
  • Pour yourself a cup of hot cocoa and whipped cream and enjoy these cookies.

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  1. Wonderful! The dough is a little tricky as it breaks apart easily, and when it is chilled it is very hard, but it gets better as you work with it. The thickness you recommend seems too thick, perhaps for the stamps to make a good impression, but the cookies come out soft even after they’ve cooled. I’d like to try rolling them a bit thinner, perhaps 4mm, for a crispier cookie. They taste delicious! Do you use Lyle’s Golden Syrup? I made mine with agave syrup. The dough is reminiscent of Syrupsnipper.

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