Name: Spiced Gingerbread Cookies - Pihikete Tinitia
Prep time: 15 min
Cook time: 12 min
Total time: 47 min
Ingredients: ⅔ C (135 g) huka hāura (brown sugar); ⅓ C (115 g) mīere koura (golden syrup); 150 g pata (butter); 2 ¼ C (335 g) puheu parāoa noa (plain flour); 1 tsp pēkana houra (baking soda); 4 tsp tinitia kuoro (ground ginger); 3 tsp hinamona kuoro (ground cinnamon); 2 tsp rau kikini whakauruuru (mixed spice); 1 hēki iti (small egg, size 6); 200 g tiakarete parauri (dark chocolate, 50%); 130 g tiakarete mā (white chocolate); 1 C (80 g) kokonati pūtī (desiccated coconut); 60 g ruireka (sprinkles)

Jump to Recipe Jump to Video Print Recipe

When I say these Spiced Gingerbread Cookies have been made over a hundred times in our whare, it is no exaggeration. In fact, as I write this recipe, the tamariki (children) are making them...for the fifth time over the past couple of weeks. 😃 The cookies bring so much joy to our whānau (family) and I hope they do to yours too.

A flat lay shot shows a wooden board line with brown baking paper. On the paper is freshly decorated spiced gingerbread cookies that are shaped as angels and are decorated with dark chocolate and white chocolate and sprinkled with glitter coconut.

Traditionally gingerbread cookies are decorated with royal icing which is a mixture of egg white and icing sugar but the combination of white and dark chocolate on these is just so much tastier! So gather the troops, ahakoa te pakeke (no matter the age) and get gingerbread creating!

More Spiced Recipes:

Want a deeply spiced pihikete (biscuit) with dark chocolate and butterscotch candy? Then these Dark Chocolate Molasses Cookies are perfect for you. Or do you want a loaf vibe? Then this Spiced Gingerbread Loaf is absolutely calling your name.

Videography and photography by Sarah Henderson.

INGREDIENT TIPS FOR THIS SPICED GINGERBREAD:

A wooden board sits on a stone bench. On the board is different ingredient arranged in vintage bowls and containers. There is ginger, vanilla, salt, cinnamon, butter, an egg and flour in shot. There is flowers and fairy lights in the background.

Brown Sugar: This creates a deliciously soft pihikete (cookie) so stick with huka hāura (brown sugar).
Golden Syrup: Mīere koura (golden syrup) creates a deep flavour in the pihikete (cookies) and compliments the spices perfectly.
Butter: Salted or unsalted butter will both work in this recipe.
Spices: Do not skimp on the spices because it creates the most beautiful flavour.
Dark Chocolate: The tiakarete parauri (dark chocolate) complements the spiced cookies so well but it can be changed to milk chocolate.
White Chocolate: The tiakarete mā (white chocolate) is used to create simple patterns. This is optional and can be omitted or swapped for royal icing.
Coconut: I love to add the kokonati (coconut) on top of the white chocolate but it can be omitted from the recipe. To be honest, my kids prefer using ruireka (sprinkles).

Expert Tips:

Chill the cookie dough for 10 - 15 minutes if the mixture is too sticky when you are rolling out the dough. Do this instead of adding extra flour in to the mixture so the dough remains the correct consistency for perfect baked pihikete (cookies).

STEP BY STEP INSTRUCTIONS FOR THE SPICED GINGERBREAD COOKIES:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

A black frying pan is on a black gas hob. In theban is butter, brown sugar and golden syrup that is being stirred by a wooden spoon. A glass jar with a lid is in the background.

1. Preheat the Oven:

Preheat the oven to 170 °C bake setting or 160 °C fan bake setting.

2. Melt the Butter and Sugar:

Add the huka hāura (brown sugar), mīere kōura (golden syrup) and pata (butter) in to a pot and set it over low to medium heat.

Āta whakarewaina (gently melt it), stirring occasionally with a wooden spoon.

Leave aside to cool slightly as we prepare the dry ingredients.

A vintage glass bowl sits on a stone bench. In the bowl sifted ingredients and a sifter is sifting more dry ingredients in to it. Naomi is holding the black sifter with her hand.

3. Prepare the Dry Ingredients:

Sift the puehu parāoa (flour), pēkana houra (baking soda), tinitia (ginger), hinamona (cinnamon) and rau kikini whakauruuru (mixed spiced) in to a large bowl.

Make a well in the centre of the flour mix and pour in the melted butter and sugar mixture.

A glass vintage bowl sits on a stone bench. Small kids hands are holding the side of the bowl and inside is gingerbread cookie dough.

4. Combine the Wet and Dry Ingredients:

Stir well with a wooden spoon until it is roughly incorporated. It will be slightly dry here but do not fear.

5. Add the Egg:

Add the hēki (egg) in to a small cup and lightly beat it. Then pour the hēki (egg) in to the spiced dough and mix well.

If the dough is quite sticky, put it in the fridge for 10 - 15 minutes and it will thicken.

6. Roll out the Dough:

Line a flat baking sheet with baking paper.

Sprinkle over a little bit of puehu parāoa (flour) and add the pokenga (dough) on top of it.

Whakaparehe te pokenga (roll out the dough). It should be around 1 cm thick.

7. Cut out the Shapes:

Using cookie cutters, cut out the pihikete (cookies), making sure to leave a 2 cm gap between each one for a little bit of rising.

Remove the excess dough from around the cookies and repeat the pattern until all of the dough is used.

Brown baking paper is on a stone bench. On the paper is four unbaked, large gingerbread cookie angles. There is a rolling pin and a vintage glass bowl next to the paper.

8. Bake the Spiced Gingerbread Cookies:

Slide the pihikete (cookies) in to the preheated oven bake for 8 - 12 minutes, deepening on what size and thickness they are.

This dough goes a long way, we get about four trays of gingerbread, so there are plenty to share.

A flat lay shot shows spiced gingerbread cookies that are shaped as angels being smeared with dark chocolate by children's hands. A vintage bowl has dark chocolate in it and sits on top of two wooden boards lined with brown baking paper.

9. Prepare the Dark Chocolate:

Chop the tiakarete parauri (dark chocolate) roughly in to chunks and add it to a heat-proof bowl. Gently melt it in a bowl sitting over a pot of barely simmering water (around 3 cm deep), making sure the bowl doesn't touch the water. Stir occasionally until smooth.

10. Decorate the Spiced Gingerbread Cookies:

Spread the tiakarete parauri kua rewaina (melted dark chocolate) on to each of the pihikete (cookies).

If you are not using the tiakarete mā (white chocolate), add the kokonati (coconut) or ruireka (sprinkles) now. Allow the chocolate to set on the bench or in the fridge for around 10 - 15 minutes.

If you are using the tiakarete mā (white chocolate), melt it as the cookies set.

Two wooden boards are lined with brown baking paper. A flat lay shot shows spiced gingerbread cookies shaped as angels with dark chocolate on them. One Childs hand is getting melted white chocolate and the other is holding a teaspoon of white chocolate. Two of the gingerbread angels have white chocolate on them. A sign saying Meri Kirihimete is seen too. A plate of coconut is on the board and a small bowl of melted dark chocolate.

11. Melt the White Chocolate (Optional):

Melt the tiakarete mā (white chocolate) in the same manner as the tiakarete parauri (dark chocolate).

12. Finish Decorating the Spiced Gingerbread Cookies:

Pipe the tiakarete mā (white chocolate) on with a fine, round tip or add it in small additions with a kokoiti (teaspoon).

Sprinkle with kokonati (coconut) or ruireka (sprinkles) and then set them in fridge and remove excess with a dry paint brush or pastry brush.

13. Store the Cookies:

Store these in a sealed container in the fridge or in a cool cupboard.

They will keep well like this for up to 5 days.

There are so many more

Biscuit Recipes

So take a walk on the wild side and see what recipe catches your eye.

Browse all Biscuits

Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

Print Pin

Spiced Gingerbread Cookies - Pihikete Tinitia

These deeply spiced Gingerbread Biscuits are decorated with dark and white chocolate for the ultimate flavour combination.

Course Baking

Cuisine Biscuits

Keyword easy gingerbread cookie recipe, easy gingerbread cookie recipe nz, gingerbread cookies with dark chocolate, soft gingerbread cookies, spiced gingerbread cookies, spiced gingerbread cookies nz

Prep Time 15

Cook Time 12

Total Chill Time 20

Total Time 47

Servings Cookies

Equipment

Cookies cutters of your choice

Ingredients

Ginger Biscuits - Pihikete Tinitia

⅔ C (135 g) huka hāura (brown sugar)
⅓ C (115 g) mīere koura (golden syrup)
150 g pata (butter)
2 ¼ C (335 g) puheu parāoa noa (plain flour)
1 tsp pēkana houra (baking soda)
4 tsp tinitia kuoro (ground ginger)
3 tsp hinamona kuoro (ground cinnamon)
2 tsp rau kikini whakauruuru (mixed spice)
1 hēki iti (small egg, size 6)

The Decorations - Ngā Whakarākei

200 g tiakarete parauri (dark chocolate, 50%)

Extra Decorations - Ngā Whakarākei Anō (All Optional)

130 g tiakarete mā (white chocolate)
1 C (80 g) kokonati pūtī (desiccated coconut)
60 g ruireka (sprinkles)

Instructions

Preheat the Oven:

Preheat the oven to 170 °C bake setting or 160 °C fan bake setting.

Melt the Butter and Sugar:

Add the huka hāura (brown sugar), mīere kōura (golden syrup) and pata (butter) in to a pot and set it over low to medium heat.
Āta whakarewaina (gently melt it), stirring occasionally with a wooden spoon.
Leave aside to cool slightly as we prepare the dry ingredients.

Prepare the Dry Ingredients:

Sift the puehu parāoa (flour), pēkana houra (baking soda), tinitia (ginger), hinamona (cinnamon) and rau kikini whakauruuru (mixed spiced) in to a large bowl.
Make a well in the centre of the flour mix and pour in the melted butter and sugar mixture.

Combine the Wet and Dry Ingredients:

Stir well with a wooden spoon until it is roughly incorporated. It will be slightly dry here but do not fear.

Add the Egg:

Add the hēki (egg) in to a small cup and lightly beat it.
Then pour the hēki (egg) in to the spiced dough and mix well.
If the dough is quite sticky, put it in the fridge for 10 - 15 minutes and it will thicken.

Roll out the Dough:

Line a flat baking sheet with baking paper.
Sprinkle over a little bit of puehu parāoa (flour) and add the pokenga (dough) on top of it.
Whakaparehe te pokenga (roll out the dough).
It should be around 1 cm thick.

Cut out the Shapes:

Using cookie cutters, cut out the pihikete (cookies), making sure to leave a 2 cm gap between each one for a little bit of rising.
Remove the excess dough from around the cookies and repeat the pattern until all of the dough is used.

Bake the Spiced Gingerbread Cookies:

Slide the pihikete (cookies) in to the preheated oven bake for 8 - 12 minutes, deepening on what size and thickness they are.
This dough goes a long way, we get about four trays of gingerbread so there are plenty to share.

Prepare the Dark Chocolate:

Chop the tiakarete parauri (dark chocolate) roughly in to chunks and add it to a heat-proof bowl.
Gently melt it in a bowl sitting over a pot of barely simmering water (around 3 cm deep), making sure the bowl doesn't touch the water. Stir occasionally until smooth.
You can also do this in 10 - 20 second bursts in the microwave, stir gently after each 10 - 20 seconds.
With both melting methods, once the tiakarete (chocolate) is 90% melted, remove it from the heat and stir it gently until it is all melted.

Decorate the Spiced Gingerbread Cookies:

Spread the tiakarete parauri kua rewaina (melted dark chocolate) on to each of the pihikete (cookies).
If you are not using the tiakarete mā (white chocolate), add the kokonati (coconut) or ruireka (sprinkles) now.
Allow the chocolate to set on the bench or in the fridge for around 10 - 15 minutes.
If you are using the tiakarete mā (white chocolate), melt it as the cookies set.

Melt the White Chocolate (Optional):

Melt the tiakarete mā (white chocolate) in the same manner as the tiakarete parauri (dark chocolate).

Finish Decorating the Spiced Gingerbread Cookies:

Pipe on the tiakarete mā (white chocolate) with a fine round tip or add it in small additions with a kokoiti (teaspoon).
Sprinkle with kokonati (coconut) or ruireka (sprinkles) and then set them in fridge and remove excess with a dry paint brush or pastry brush.

Store the Cookies:

Store these in a sealed container in the fridge or in a cool cupboard.
They will keep well like this for up to 5 days.