Delicious Heart Shaped Gingerbread Cookies – that will make your whole house smell of comfort!
Gingerbread cookie is one of those classic cookies you should definitely do every so often. Especially during the colder months – there is nothing better than a freshly baked cookie with a hot drink on a cold day.
We have heart-shaped these gingerbread cookies – because why not? Gingerbread men are too common, we thought to make them look different.
You can put icing on top, but that is optional. We found them just sweet enough, but if you like things sweet – definitely add icing on top of the cookies once cooled.
Gingerbread has got a long history.
Gingerbread is claimed to have been brought to Europe in 992 CE by the Armenian monk Gregory of Nicopolis. He left Nicopolis (in modern-day western Greece) to live in Bondaroy (north-central France), near the town of Pithiviers. He stayed there for seven years until his death in 999 and taught gingerbread baking to French Christians. It may have been brought to Western Europe from the eastern Mediterranean around the 11th century.
Gingerbread was a popular treat at medieval European festivals and fairs, and there were even dedicated gingerbread fairs.
In England, gingerbread may refer to a cake or type of cookie or biscuit made with ginger. In the biscuit form, it commonly takes the form of a gingerbread man. Gingerbread men were first attributed to the court of Queen Elizabeth I, who served the figurines to foreign dignitaries.
Today, however, they are generally served around Christmas. Gingerbread was a traditional confectionery sold at popular fairs, often given as a treat or token of affection to children and lovers “sweethearts” and known as a “fairing” of gingerbread – the name retained now only by Cornish fairings.
Try Some Of Our Other Cookie Recipes:
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Have a great day!
Heart Shaped Gingerbread Cookies
- 1/3 cup + 2 tbsp/90g butter softened
- 1/3 cup + 1 tbsp/80g dark brown sugar
- 1/4 cup/90g treacle/molasses
- 1 small egg
- 1/2 tsp of vanilla extract
- 1 1/2 cups + 2 tbps/230g of plain flour
- 1/2 tbsp ground ginger
- 1/2 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp. ground nutmeg
- 1/4 tsp salt
- icing for decorating (optional)
- In a bowl using a hand mixer or a wooden spoon, beat butter, brown sugar, and treacle until fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
- In a seperate bowl, whisk flour, spices, baking soda, and salt until combined. Gradually add dry ingredients to wet ingredients until dough just comes together. (Do not overmix!)
- Chill the cookie dough for about 2 to 3 hours.
- Preheat oven to 180°C/350F and line two large baking sheets with parchment paper. Place the dough on a lightly floured surface and roll until 1/4" thick. Cut out gingerbread shape with a 3" wide cutter and transfer to baking sheets.
- Bake for about 10 to 12 minutes, depending on the size of your cookie cutters. Let cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
- You can pipe icing on them once they are cooled, but that's optional.
Cookies will last in an air-tight container for up to 3 days in the fridge.