I made three attempts at Gingerbread cookies using this recipe, but I think some of the measurements were off, e.g. our eggs are smaller than those in the US and our measurement units are different, so here’s a Singapore version.

I’ve also eliminated/simplified some of the ingredients, e.g. used self-raising flour to eliminate the need to use regular flour and baking powder/soda.

An absolute newbie should be able to bake these!

Servings: Lots of tiny bite-sized cookies.

Ingredients

  • 300g self raising flour
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger (add more if you like more “spice”)
  • 3/4 tablespoon ground cinnamon (add more if you like more “spice”)
  • 60 grams unsalted butter
  • 130g brown sugar (NOT raw sugar)
  • 90g molasses sugar
  • 1 teaspoon vanilla essence
  • 1 regular egg (the local egg you buy in 10s, not the “large” egg)

Equipment

  • Large mixing bowl (for wet ingredients and final mix of wet + dry)
  • Medium mixing bowl (for dry ingredients)
  • Whisk
  • Aluminium foil
  • Measuring spoons
  • Digital weighing scale (accurate to the gram)
  • Oven, or airfryer — see instructions below

Dough Preparation

  1. In the medium mixing bowl, prepare dry ingredients by mixing flour + salt + ground ginger + ground cinnamon.
  2. In the large mixing bowl, prepare wet ingredients by first beating butter + brown sugar + egg on low/medium speed until well blended.
  3. Add molasses + vanilla to wet mix essence and continue to mix until well blended.
  4. Here’s the part you need to pay attention to. Start mixing the dry ingredients into the wet. Pour just enough dry ingredients to cover the wet mix, then start folding. Continue doing this until you feel that the dough texture is correct. You should have a little bit of flour left behind. Remember —  you can add, but you cannot remove!
  5. Let the dough sit, or put into a fridge for around 30 minutes to an hour.

Baking

  1. Meanwhile start preheating your oven to approx 180 degrees celsius in non-convection mode. Air fryer — reduce to 160 degrees celsius (I have yet to try, but will try it maybe tomorrow).
  2. Start rolling the dough into tiny 4g (small) or 6g (large) balls. You need to use an accurate weighing scale for this.
  3. Line the baking tray with aluminum foil, lightly flour the surface to prevent sticking.
  4. Flatten the dough with a flat-bottom cup to make a cookie. It should not be too thick as it will rise in the oven.
  5. Space cookies about 4-5cm apart.
  6. Bake cookies between 7 to 10 minutes. Shorter = softer cookies. Small cookies (4 grams) are OK to remove around 8 minutes. Large cookies (6 grams) should start getting crispy near 9-10 minutes.
  7. After baking, quickly use a thin spatula or knife to flip the cookies and allow them to cool.
  8. Bake one batch at a time, let them sit for a while before trying them. They will turn crunchy once they cool. Don’t eat them hot or you’ll get a sore throat!

Have fun baking! Let me know how your cookies turn out!