Thermomix Gingerbread

4.57 from 23 votes

This Thermomix Gingerbread recipe is very easy to make and results in light fluffy gingerbread, perfect for cutting out and decorating.

Prep Time5

Cook Time10

Total Time15

Course: Snack

Cuisine: International

Servings: gingerbread cookies

Calories: 170kcal

Add sugar to the Thermomix bowl. Mill for 10 seconds / speed 9.
Add butter to the bowl. Cream together for 20 seconds / speed 4.
Add golden syrup and egg to the bowl. Mix for 20 seconds / speed 4.
Add flour, ginger, mixed spice and baking soda to the bowl. Mix for 10 seconds / speed 5.
Knead the dough using the knead function / 2 minutes.
Divide the dough into two and shape into two discs. Cover each disc with plastic wrap and chill in the fridge for a minimum of 2 hours. Overnight is fine too.
When ready to make the cookies, pre-heat the oven to 180C / 350F and line a baking tray with baking paper.
Generously flour your work surface and rolling pin and roll out each disc to around ¼ inch thick.
Use cookie cutters to cut out your cookie shapes and transfer to the baking tray, spacing them around an inch apart.
Bake in the oven for 8-10 minutes (see notes).
Remove from the oven and transfer the cookies to a cooling rack and allow to completely cool before icing.

Insert butterfly into a clean, dry Thermomix bowl.
Add the egg white and beat for 1 minute / speed 4 / MC off. Scrape down the sides.
Set the timer to 2 minutes / speed 4 and slowly feed the icing sugar through the hole in the lid.
The consistency should be good for piping. If it is too thin, add icing sugar 1 tablespoon at a time until you get the right consistency. If it is too thick, add water ½ a tablespoon at a time until you get the right consistency.
Transfer to a piping bag fitted with a piping nozzle (I use the Wilton 4 piping tip) to decorate the cookies.

Don't skip refrigerating the dough. It will be too sticky to roll out. Make sure you keep it in the fridge for at least 2 hours. You can store it overnight in the fridge too if you want to make it in advance.
Use plenty of flour on your work surface, hands and rolling pin to counteract the sticky dough. Don't worry if your cookies have flour on them, it will bake off.
If you like your gingerbread to be soft and chewy, then make your cookies slightly thicker and cook for around 8-9 minutes.
For crunchy gingerbread, roll them a little thinner and cook for 10 minutes. Keep an eye on the cookies and remove from the oven before they start to go dark brown at the edges.