材料: 
曲奇預拌粉 250克
軟化牛油 60克
雞蛋 45克
薑粉 15克
肉桂粉 20克
*肉桂粉可因應個人喜好而調整份量
1. 將軟化牛油放入攪拌碗中, 先用刮刀攪拌至滑身
2. 加入曲奇預拌粉, 薑粉, 肉桂粉攪拌至均勻, 然後再加入雞蛋並充分混合成碎散麵團, 然後用手搓至成麵團狀
3. 在麵團的表面及底部鋪上烘焙紙, 然後用擀麵棍將麵團厚度壓成約0.5cm
4. 取出後用曲奇模印壓麵團(如麵團太濕, 可用低筋麵粉作手粉, 防止麵團沾黏), 小心放在烤盤上(每塊之間需留出一點空間)
5. 預熱焗爐至以170°C, 烤焗8-12分鐘(因應每個焗爐火力不同, 烤焗時須觀察曲奇色澤並適時調整烤焗時間)
 6. 出爐後放在網格上待完全冷卻後即成
7. 可以根據個人喜好在曲奇表面添加各種裝飾, 增添節日氣氛
Ingredients:
Cookie Mix 250g
Softened Butter 60g
Egg 45g
Grounded Ginger 15g
Cinnamon Powder 20g
The amount of Cinnamon Powder can be adjusted according to personal preference.
1. Put softened butter into a mixing bowl and stir with a spatula until smooth
2. Add cookie mix, ginger powder, and cinnamon powder and stir until even. Then add eggs and mix thoroughly to form a loose dough, then knead it with your hands until it forms a dough.
3. Place baking paper on the surface and bottom of the dough (If the dough is too wet, use cake flour to hand to prevent the dough from sticking), then use a rolling pin to press the dough to a thickness of about 0.5cm
4. After taking it out, use a cookie cutter to press the dough and carefully place it on the baking pan. (leave a little space between each piece.)
5. Preheat the oven to 170°C and bake for 8-12 minutes (Due to the different firepower of each oven, you must observe the color of the cookies and adjust the baking time appropriately when baking.)
6. After taking it out of the oven, place it on the baking grate and wait until it cools completely
7. Various decorations can be added to the surface of the cookies according to personal preference, add to the festive atmosphere

可製作份量: 約 30-35塊(0.5cm) Servings in Recipes: Appx 30-35 Pieces(0.5cm)