My Gingerbread Buttons

by | Jan 3, 2010 | 7 comments

Gingerbread Buttons - Cook Republic

Christmas is a time of sharing. A sharing of moments filled with laughter and carefree abandon that comes from knowing that you don’t have to go back to work the next day, the kids are home from school, friends and family that you haven’t seen in ages is all around you. Adults band together to cook, drink and have a jolly good time. But there are so many fantastic things you can share and do with kids too. Like gingerbread men! Countless kitchens over countless years have seen mums and dads churn out entire villages of gingerbread people and kids sitting on tables, icing guns in hand, ready to give them a personality.

Gingerbread Buttons - Cook Republic

This year for Christmas, I brought out my trusty gingerbread recipe, a recipe that needs a good amount of chilling that results in hard, crispy, gingery treats that stay fresh for days. “No Icing and the mess associated with it, this year!”, I announced. Instead, we made cute buttons, big ones too. And some Christmas trees.  And with red twill, we decorated our Christmas tree with our edible creations. How fun!

Wish you all a very HAPPY NEW YEAR! 🙂


Gingerbread Buttons - Cook Republic


Print Recipe Rate / Comment
Course // Baking, Christmas, Cookies
Cuisine // Vegetarian
Prep Time: 1 hour 10 minutes
Cook Time: 12 minutes
Servings: 30


  • 125 g butter, softened
  • 2 1/2 cups plain flour, sifted
  • 2 tsp ground ginger
  • 1/2 cup brown sugar
  • 1/2 cup golden syrup
  • 1 tsp bicarbonate of soda


  • Preheat oven to 190C/375F. Place butter and sugar in a bowl and beat with a hand blender till well combined, light and fluffy. Add golden syrup, flour, ginger and bicarbonate of soda. Mix to form a smooth dough. Wrap in cling wrap/plastic wrap and chill for an hour.
  • Roll out the dough between sheets of baking paper to 4-5mm in thickness. Using a round cookie cutter, cut out round shapes. Using a smaller round cookie cutter, lightly make an indentation in the cookie. Using a steel icing nozzle [the small, round kind], punch out four tiny holes in the middle to resemble a button and then one towards the rim [this is where the twill will pass through after the biscuits are baked].
  • Bake for 8-12 minutes in the preheated oven until golden brown. Remove immediately and cool on a wire rack. Don't worry if they seem floppy at this stage, just make sure they are flat and straight. The more they cool, the more they will harden and you want them nice and flat when they are hard.
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I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. shweta

    its just so simple… 🙂

  2. Sophie

    Lovely & fabolous looking cookies!

    MMMMMMMMMMMMM,…grand pictures as well!
    .-= Sophie´s last blog ..Chili con carne served with home made corn bread & yoghurt =-.

  3. Aimee

    Love these. We didn’t make enough gingerbread over Christmas. I think I’ll be bringing it back for Valentines!
    .-= Aimee´s last blog ..My Mother’s Butter Tarts =-.

  4. Sneh

    Absolutely! I can imagine making these in all kinds of shapes .. I have always wondered why gingerbread cookies are always limited to Christmas :). Thanks for all your comments!

  5. Dani

    I, too, have been thinking about making cookies that look like buttons for a while now. 🙂


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