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Carob Gingerbread Cookies

Yields about 45 2.5” tall cookies


  • 420 g All-purpose flour
  • 100 g Brown sugar
  • 35 g Carob powder
  • 1 Egg
  • 86 g Unsalted butter softened
  • ½ tsp Baking soda
  • tsp Baking powder
  • ½ cup Carob syrup
  • 1 tbsp Ginger powder
  • 2 tsp Cinnamon powder
  • ¼ tsp Ground cloves
  • ¼ tsp Salt
  • 2 tsp Vanilla extract
  • 1 pack royal Icing mix Red Man from Phoon Huat
  • More flour for dusting


  • Sift together flour, baking powder, baking soda, cinnamon, clove, ginger, and salt into a large mixing bowl.
  • In your mixer, beat together butter, brown sugar, egg and vanilla extract until combined.
  • Pour in the carob syrup and beat for 30 seconds.
  • With mixer on medium low, gradually add in flour mixture.
  • Beat until combined, scraping down the sides to ensure everything is mixed in together.
  • The dough will be quite soft, but it will firm up after resting.
  • Divide dough into 2 and place each dough on a cling wrap.
  • Wrap it up, and set the dough aside for 2 hours (don’t skip this!) for the flavour to develop and for the dough to firm up.
  • You can prepare dough the night before and place it in the fridge overnight.
  • Dough can also be prepared about 4 days in advance.
  • When ready to cut out the cookies, preheat the oven to 180°C.
  • Place dough between 2 sheets of baking paper.
  • Then roll out to ¼ inch thick using a rolling pin.
  • If the dough is too sticky, simply dust it with flour to make it workable for you.
  • Cut out gingerbread cookies, and gently remove the edges.
  • Transfer parchment paper with cookies on top to baking tray and bake for 7-9 minutes.
  • Bake longer if you like crispy gingersnap like cookies, and shorter baking time if you like softer cookies.
  • Continue rolling and cutting with the rest of the dough, baking one sheet at a time.
  • Transfer baked cookies onto a wire rack to cool completely before icing.
  • Prepare Royal Icing following package instructions. Tint if desired and decorate away!
  • Allow icing to dry completely before storing in individual baggies or air-tight containers.