by Sharon Wee
This blog post, recipe and beautiful photos were generously contributed by Joanne from Simple Ingredients

How do you know Easter is fast approaching? For me, it’s when my kitchen smells like Easter with all the gingerbread cookies baking! Let’s celebrate your holiday with this recipe by making your own delicious bunny, egg, carrot and chick-shaped cookies. 


Don’t miss out a fun day baking and decorating these cookies at home with your kids. You can leave them plain and sprinkle them with icing sugar, drizzle them with melted chocolate or royal icing or decorate them with fondant like I have done here.

They are also great Easter gifts for your family and friends, simply wrap with some cellophane bags and cute ribbons.

Gingerbread Cookie Recipe

Makes: 10-15 cookies

40g      Unsalted butter
60g      Caster sugar
30g      Honey
½tsp    Baking soda
1tsp     Ground cinnamon
¼tsp    Ground cloves
½tsp    Ground ginger
25g      Egg
125g    Plain flour

1.   Using an electric hand-held mixer, beat unsalted butter and caster sugar together until mixture is light.
2.  Add honey, baking soda, ground cinnamon, ground cloves, ground ginger, egg and plain flour in. Beat together at low speed until well combined.
3.   Rest dough in the fridge for at least 1 hour.
4.   Preheat oven to 160ºC. Roll the dough with a rolling pin until 4mm thick.
5.   Cut your preferred shapes out with a cookie cutter and insert a cookie pop stick halfway into each cut dough.
6.   Bake for 12-15 minutes.
7.   Let cookies cool on a wire rack before decorating them. If you are decorating with fondant, you can use sugar syrup to adhere it to the cookie.

Happy Easter Everyone!

A little bit about Joanne…
Joanne graduated in 2010 from University of New South Wales with a combined degree in Bachelors of Commerce and Arts, and decided to follow her dream and passion for patisserie and sugar art instead of joining the corporate world. She completed Diplome de Patisserie at Le Cordon Bleu Sydney while attending various sugar art workshops and working at various patisseries. Upon successful completion of Superior Patisserie at Le Cordon Bleu, she started to work as a junior pastry chef at The Restaurant Art Gallery of NSW. She eventually found her ultimate passion in sugar art. With her family and friends’ encouragement, she has recently set up an online business, Simple Ingredients and currently is very privileged to have such great opportunity to work at Sharon Wee Creations. 

Some of Sharon's favourite tools

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