Waitrose and Partners
Spiced gingerbread cookies

Spiced gingerbread cookies

Meet your new favourite festive cookie! These are lightly spiced with a rich, nutty flavour and hints of caramel from the light brown soft sugar.

5 out of 5 stars(1) Rate this recipe
  • Makes20
  • CourseSnack
  • Prepare25 mins
  • Cook15 mins
  • Total time40 mins
  • Pluscooling + chilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 50g Billington's Light Brown Soft Sugar
  • 20g golden syrup
  • ¾ tbsp ground ginger
  • 2 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 60g salted butter
  • ¼ tsp bicarbonate of soda
  • 140g plain flour, plus extra for dusting
  • White icing, to decorate (optional)


  1. In a medium pan, combine the sugar, syrup, spices, butter and 2 tbsp water. Cook over a low-medium heat, stirring every now and then, until melted and combined. Remove from the heat and stir in the bicarbonate of soda until combined and foamy. Pour into a large bowl and set aside to cool (about 30 minutes). Sift over the flour and stir into a dough. Flatten into a disc and wrap in baking parchment. Chill for at least 1 hour.

  2. Preheat the oven to 180°C, gas mark 4. Line 2 baking trays with baking parchment. Roll the dough between 2 sheets of baking parchment until 3-4mm thick. Use a Christmas tree or other cutters to cut out shapes from the dough (you may need to flour the cutters first to make it easier). Put on the lined trays and bake for 8-10 minutes until light golden brown.

  3. Transfer to a wire rack to cool. Once cool, decorate with icing, if liked. Store in an airtight container for up to 3 weeks.

Cook’s tip

Light brown soft sugar helps give these cookies a soft, slightly chewy texture. If you’d like a richer caramel flavour, simply swap from light brown to dark brown soft sugar.


Typical values per item when made using specific products in recipe


255kJ/ 61kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating