What time of the year is it? It’s time for some Christmas Gingerbread Cookies !! Not the plain kind but the decorated ones. Don’t you get all excited baking your very own Christmas cookies? During this time of the year, the kitchen usually smells of cinnamon, ginger, apples, spices and everything nice.
Everyone seems to be really interested in baking something this month. It’s a season of giving so there’s plenty to bake and share the love around.
For the first week of December, I decided to bake some Christmas Gingerbread Cookies 🙂 These gingerbread cookies were tweaked from Genius Kitchen 🙂 Gingerbread cookies is one of my all time favourite cookie flavor ( aside from Chocolate Chip) You can actually make gingerbread cookies fancy by cutting them into Christmas shapes and decorating them with fondant or royal icing sugar. You can prepare the former 1-2 days in advance but for the latter, you pipe them onto the cookies and let them dry for at least 12 hours.
I’m in love with Christmas cookies decorated using fondant or royal icing. I don’t have a preference just as long as they look pretty and presentable as gifts. So i made these adorable couple Christmas gingerbread cookies with fondant hearties on the girls and a love letter for the boys. The fondant were made out of homemade Marshamallow fondant. If you are running out of time, you can always get store bought fondant so it’s ready to use whenever you want to decorate. Sometimes i use Wilton White Fondant and color them with edible Americolor food gel when I’m running out of time to make my own. They turn out just as pretty!
These Christmas lights cookies were drizzled with white royal icing sugar and sprinkled with Colorful chocolate coated sunflower seeds! You can also use M&MS or any colorful chocolate. Let your imagination run wild!
And my favourite of the lot is the Christmas Holly Cookie! This round Christmas Gingerbread cookie is coated with royal icing sugar on one side and sprinkled with Gold Chocolate Spinkles and then topped with a beautiful Christmas Holly. I have 3 different size of Holly plungers to do the job. Trust me, if you want to churn out Holly cookies at a fast pace, do invest in these Christmas Holly Plunger Cutters … They punch out perfect Holly shapes in seconds. I can even close my eyes to do the job.
Feel free to play around with the different cookie cutters. I made Christmas trees, bells and stars. Again, do invest in a variety of cookie cutters. You never know when you need them.
Other Christmas desserts you might like:
If you ever make these Cookies, do tag me @sherbakes on instagram so i can share your delicious creations! Recipe below!
Christmas Gingerbread cookies decorated with royal icing
- 1 1/2 cups all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 tbsp ground ginger
- 3/4 tsp ground cinnamon
- 1/8 tsp mixed spice
- 3 tbsp unsalted butter
- 3/8 cup dark brown sugar
- 1/2 large egg
- 1/4 cup molasses
- 1 tsp vanilla
- 1 1/2 cup powdered or icing sugar
- 1 egg white
- 1/8 tsp cream of tartar
- 1/2 tsp vanilla extract
- 1/2 tbsp water
In a small bowl, whisk flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, mixed spice together
In another bowl, beat butter, brown sugar and egg on medium speed until fluffy
Add molasses and vanilla and continue to mix well
Stir dry ingredients into wet ingredients until smooth
Divide dough into half and wrap each in plastic wrap and put in the fridge to set for at least 2 hours or overnight
Preheat oven to 375DegF. At the same time, prepare baking pans by lining with non stick baking paper or parchment paper
Roll dough btw 2 plastic wrap so it wont stick to the rolling pin until 1/4 inch thick
Cut out cookies with desired Christmas cookie cutter and place on baking sheet. Make sure each cookie is about 1-2 inches apart.
Bake cookies for 7-10 mins. Remove from oven and let cool completely before decorating
In a mixing bowl, combine powdered sugar, egg whites and cream of tar tar
Mix until combined then add in vanilla and beat until icing is thick and sticky like white glue.
Add in 1/2 tbsp of water and beat on high for about 2-3 mins
You can color the icing sugar to your desired color at this point in time
Make sure to place a piece of plastic wrap over the top of the icing to prevent a skin from forming if you are not using the icing immediately.
Decorate cookies with icing and let dry for at least a few hours before packing them.
*2 Batches of this recipe makes 33 Donut Cookies
Share the love by pinning on Pininterest or visiting @Sherbakes on instagram to view more of my creations 🙂