- December 17, 2022
- 0 / 5
Gingerbread Cookies are the ideal holiday cookies, either for a gift exchange or for decorating cakes with, as I’ve done with this Gingerbread Cake with Coconut Cream Cheese Frosting.
They are easy to make and are sturdy enough to be built into a gingerbread house!
Follow the recipe to make this delicious cookie and royal icing. Use whatever cut-outs you like. I was focused on the mini gingerbread men and a mini gingerbread house.
I actually “free-styled” the house as I couldn’t find tiny enough cutters. The tape measure is there to give you an idea of the size that I made them to adorn the top of an 8-inch cake.
To make the gingerbread house, after the cookies have cooled, decorate the front of the house and sides with windows and doors. While the royal icing was still wet, I pressed some sanding sugar on to give it the look of snow.
On the roof, I dipped each piece into the royal icing and then covered each piece with finely chopped shredded coconut mixed with sanding sugar.
Once the royal icing is firm, you can “glue” the pieces together using royal icing. You’ll need to allow each attachment to dry thoroughly before adding the next piece or it will fall apart.
This is a fun way to decorate a cake or serve with coffee…either way, enjoy!
Share Your Thoughts...
Makes: 12-24 cookies depending on cutter size
Prep Time: 15 minutes
Bake Time: 10 minutes
Total Time: 25 minutes plus chill time 30 minutes
- 2 & 1/4 cups (280g) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 2 heaping tsp ground ginger
- 1 tsp cinnamon
- Pinch of salt
- 1/4 cup unsulfured molasses
- 1 large egg
- 1/2 cup unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 2 cups powdered sugar
- 2 tbsp meringue powder
- 2–3 tbsp milk
Mix together all of your dry ingredients (flour, baking powder, ginger, cinnamon, and salt) and set aside.
In a small bowl, lightly beat together the molasses and egg. Set aside.
Using an electric mixer, cream together the butter and sugar until pale and fluffy. Mix in your molasses mixture until smooth and then gradually mix in the dry ingredients.
Split the dough in half. Roll out each half on two separate sheets of parchment paper that have been lightly floured. Roll to 1/4 inch thick. Lightly flour rolling pin if the dough is sticking.
Stack the rolled out sheets of dough and place on a large baking sheet. Place in the refrigerator to chill for 30 minutes.
Stamp our your cookies and place on a baking sheet lined with parchment paper. Bake at 350°F for 8-10 minutes, or until they’re evenly darkened. Let cool on pan for 10 minutes and then move to wire rack to cool completely.
In a large bowl, whisk together the powdered sugar and meringue powder. Mix in 1 tablespoon of milk at a time until you reach a glue-like consistency.
Place your icing into a piping bag fitted with a small piping tip to decorate your cookies. The icing will harden when it’s completely dry.
Recipe from Butternut Bakery