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Megann's Vanilla Bean & Gingerbread Cookies

Contributed by Megann's Kitchen


  • Main ingredient biscuits and cookies
  • Region American
  • Difficulty Easy
  • Prep time 35
  • Cook time 10-12
  • Serves 24
  • Serving size small cookie cutters
  • Dining Occasions dessert, finger food, party, snacks
  • Events & Seasons Birthday, Christmas, Summer, Winter


:: I have made this recipe for every single birthday that my son has had. Gingerbread Cookies tend to be a favourite & so easy to decorate for a party or even to make for snacks on the run - follow onto Megann's Kitchen site at for more detail & step by step images

Meg’s Vanilla Bean & Gingerbread Cookies


  • 125g butter, softened
  • ⅓ cup brown sugar
  • ⅓ cup golden syrup
  • 1 egg, lightly beaten
  • 1 tsp of vanilla bean paste or seeds of 1 vanilla bean
  • 2 cups plain flour
  • ⅓ cup self raising flour
  • 1 Tbs ground ginger
  • 1 tsp bicarbonate soda


  1. Preheat oven to 180°C (350°F). Prepare 3 cookie trays with baking paper.
  2. Use an electric mixer to beat the butter, sugar, vanilla & golden syrup together until pale & creamy. Add the egg gradually & beat until combined. Add the flours, ginger spices, bircarb soda & place your mixer on slow until just combined.
  3. Turn out onto a floured surface & knead until smooth, for about 1-2 minutes.
  4. Roll out approximately a third of the dough on baking paper until about 5mm (1/4 inch) thick. Place into the freezer for 10 minutes to chill, or until firm enough to cut.
  5. Lift the chilled gingerbread off the tray & press out your shapes. Place them onto a prepared cookie tray with baking paper.
  6. Bake in oven for 10-12 minutes or until lightly golden.
  7. Cool.


:: For Christmas I add a little bit of Christmas with my spices: such as Cinnamon, Nutmeg or Allspice. eg- 1½ tsp dried ginger & ½ tsp of mixed Christmas spice for this mixture quantity ::

Meg's Basic Royal Icing


  • 1 egg white, lightly whisked
  • 2 cups (320g) pure icing sugar, sifted
  • 1 Tbs lemon juice
  • water


  1. Place the egg white in a small bowl & beat with electric mixer/beaters until well aerated.
  2. Gradually adding the icing sugar ½ a cup at a time, mixing well between each addition. Add the lemon juice & any flavourings + any additional water, stirring until a thick & creamy consistency.
  3. Add desired colours.
  4. Fit a piping bag with a No. 4 plain nozzle, or snip the end off a disposable plastic piping bag. Spoon the icing in & pipe icing onto each gingerbread figure and decorate.
  5. Set aside for at least 30 minutes to allow the icing to set.
  6. CHOCOLATE ICING: leave out the lemon juice & add 1 Tbs cocoa powder.
  7. VANILLA ICING: add 1tsp-2tsp vanilla extract.


:: If wanting to create a layered effect of colours & flavours, allow the icing to set before adding different layers of icing on top. If not properly dry, the colour will bleed into the other or emerge into other icings ::
:: For more essential top Megann's Kitchen advice, follow onto the Megann's Kitchen web site at ::


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