Run, run, as fast as you can! D'Andrews Bakery is giving you an early Christmas gift - the recipe to their amazing gingerbread cookies. Looking to make some special treats for Santa or maybe some little elves? A plate full of these paired with a glass of cold milk is sure to take you off the naughty list.

Did you know that the first known gingerbread recipe dates all the way back to 2400 BC? Rumored to have originated in Greece, gingerbread has became a classic Christmas tradition among many families worldwide. Make some new memories with loved ones this holiday season using our recipe and be sure to tag us on social @dandrewsbakery.

Are Santa’s little helpers running short on time? Give us a call or stop by the bakery today to place your last minute holiday order. While you’re there, snag a D’Andrews Bakery gift card for the perfect stocking stuffer for everyone on your nice list.

Gingerbread Cookie

4 sticks - 454g - Butter (Melted) 

1 1/2 cups - 330g - Light Brown Sugar

2 tsp - 12g - Salt

1 Tbls 1 tsp - 20g - Ginger

2 tsp - 10g - Cinnamon

1/2 tsp - 3g - Clove

1/2 tsp - 3g - Nutmeg

1 cup - 336g - Steens

1 - Egg (Warmed)

2 each - 40g - Yolks

6 1/2 cups - 813g - AP Flour

1 tsp - 5g- Baking Soda 

1) Cream together the butter, light brown sugar, salt, ginger, cinnamon, clove and nutmeg in a kitchen aid for 5 min

2) Add the Steens syrup (or molasses) and cream for 2 min

3) Add the warmed egg / yolks

4) Add the sifted and whisked flour / baking soda

5) Wrap in plastic and let rest overnight

6) Roll out and cut into gingerbread men shapes

7) Bake at 350 for 11 min / turn / 2 min

Old Fashioned Icing

2 parts 10X Sugar

1 part butter

Pinch salt

Cap of vanilla syrup

1) Cream together all ingredients in a kitchen aid

2) Color to desired shade