These Sparkling Red Wine Gingerbread Cookies will definitely get you on Santa’s good list this year. Packed with tingling spice, cook them til they’re soft and chewy or crunchy and crumbly – your choice!
Okay yeah, you might be looking at that title and thinking, ‘Oh cool, gingerbread cookies with a sip of sparkling wine, sounds delish. I’ll take it.’
Oh we do love your style!
We decided to skip the sip step, and pour our sparkling shiraz straight into the gingerbread dough.
Why, you ask?
Because we’re curious. Because we love to experiment, and because we love adding wacky and wonderful creations to our repertoire.
And also because…
Why not? 😀
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I’ve been making gingerbread cookies since I was a little kid.
I loved them because they were my first real experience with baking, and because with little to no intervention from mum, I could proudly proclaim I’d made them all by myself.
More often than not I’d sneak away with handfuls of raw gingerbread dough while mum wasn’t looking… ~10 year old me was totally addicted to the soft, sweet and spicy goodness that just wasn’t the same after the gingerbread men were cooked…
(I know, I know! Raw dough… but 10 year old me couldn’t give a hoot). 😛
Now that we’re adults, and Christmas is on it’s way once more (and we’re finally home again to celebrate with family!) I think it’s high time to mix things up with the old gingerbread recipe.
And also because we realised that gingerbread cookies and mulled wine have basically the same spice ingredients, so why wouldn’t we put them together??
So without further ado, let us present our latest Wandercooks Creation:
Sparkling Red Wine Gingerbread Cookies
This humble little biscuit combines both of our loves:
- Mine for homemade gingerbread cookies, and
- Sarah’s for mulled wine and adding mace* to any recipe she possibly can. 😛
BOOM. It’s like mulled wine in a Christmas biscuit.
*Wondering what the heck mace is and how to use it in your kitchen? Check this out.
Sparkling Red Wine Gingerbread Cookies
Not gonna lie, these adult gingerbread cookies are SO GOOB. (As Sarah frequently says when her mouth’s full.)
They’ve got that classic ginger tingle, mixed with subtle nutmeg and mace spice, a dash of pepper for a teensy zing and a splash of red wine and sherry for a rich, sweet flavour.
We used Paringa Sparkling Shiraz – it’s one of our all time favourite sparkling reds – but you can use any sparkling wine, champagne or still wine if you have some handy.
Sparkling Red Wine Gingerbread Cookies would be a special little treat to leave out for Santa this Christmas, just saying. 😉
Although, we definitely wouldn’t blame you for leaving an extra glass of sparkling wine to go with it too…
Before you go don’t forget to check out some more of our crazily delicious Wandercooks Creations, or for more sweet bites with 4 INGREDIENTS (oh yeah) check out our Lingue di Gatto (Italian Butter Cookies) or German Chocolate Mousse.
Did I mention they both have 4 ingredients? 😛
For the Flour Mixture
- 3 cups plain flour + extra for dusting
- 3 heaped tsp ground ginger
- 1 ½ tsp mixed spice
- 1 tsp nutmeg
- 1 tsp mace
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp baking soda
- pinch ground black pepper
For the Butter Mixture
- 75 g butter room temperature
- ¾ cup packed brown sugar
- ½ cup golden syrup
- 1 egg yolk
- 3 tbsp sparkling red wine
- 3 tbsp sherry
- 1 tsp vanilla essence
- Pop all your flour mixture ingredients into a bowl and whisk until evenly mixed.
- In a separate large mixing bowl, add your softened butter and beat on medium until smooth and creamy. Next, add in the brown sugar and golden syrup, and beat for another minute, then add the egg yolk and mix again. Finally, add the red wine, sherry and vanilla essence and mix for another minute.
- Now, slowly add the flour mixture into the butter mixture and stir with a wooden spoon until well combined. The gingerbread dough will be thick and slightly sticky. If it doesn't stick to your fingers when pressed, it's good to go. If it's too sticky, add more flour and continue to mix.
- It's time to let the dough rest until it's nice and cold. Wrap it up in plastic wrap then pop it in the fridge for at least 30 mins. Don't forget to pre-heat your oven to 180˚ Celsius while you wait!
- Once your dough has rested, dust your rolling surface, hands and rolling pin liberally with flour, then turn out your dough and knead with your hands until smooth and glossy. You may need to add extra flour continuously as you go to stop the dough sticking to your surface. Roll out the dough until it’s around 1 cm thick, the press with gingerbread cookie cutters or get creative and use a knife to cut out your own shapes. Place the shapes onto a lined baking tray, allowing at least 2 cm of space between each.
- Pop your gingerbread shapes in the oven and bake for around 10 minutes for a slightly soft cookie with a crunchy edge, or a little longer if you’re looking for extra crunchy goodness. If your gingerbread shapes are particularly large or very small, you might need to adjust this cooking time, so keep an eye on them and cook to your preference.
- When they're ready, transfer your gingerbread cookies to a rack or surface to stop them overcooking. Once they've cooled, go to town with decorations, or simply eat them as is - delish!
- Don't forget to save one for Santa. 😉