Ginger Spice – Gingerbread Cookies

Mr.Passart Wongprom (Chef Mhee)
Mr.Passart Wongprom (Chef Mhee)
36 Cookies
00h 09
00h 12

Mixing time: 9 minutes

Baking temperature: N/A

Baking time: 12 minutes

Outcome:  36 Cookies (approx. 30g each)



Tools needed: Mixer including bowl, kitchen scale, baking tray, Cookie Cutter

Ingredients and Method


  • 500 g Wheat Flour Type 550
  • 250 g Butter
  • 200 g Sugar
  • 10 g Baking powder
  • 5 g Baking soda
  • 50 g Ginger spice
  • 100 g Whole egg
  • Decoration
  • 125 g Fondant
  • 50 g Corn flour
  • 15 g Shortening


  1. Ginger Cookies: Mix the butter and sugar together for 4-5 minutes on a medium speed or until the mixture is glossy, light and creamy.
  2. Add the whole egg into the butter cream and mix for a further 3-4 minutes on a medium speed.
  3. Once well combinded, add the wheat flour, baking powder and baking soda. Mix for a final 2-3 minutes on a medium speed or until there is no dry flour left in the bowl.
  4. Roll out the dough to a thickness of 4 mm.
  5. Using a cookie cutter cut out your cookies.
  6. Bake at 170°c for 12-15 minutes.
  7. Once baked, set aside and allow to cool.
  8. Decoration: Mix the fondant, corn flour and shortening, with a spatula, until well combinded.
  9. Roll out the mix to a thickness of 0.5 cm.
  10. Mould fondant according to your own design and decorate your cookies.

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