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Gingerbread Cookie Ornaments

88

  • Prep Time20 mins
  • Total Time1 hr 30 mins
  • Makes95 Cookies
Gingerbread Cookie Ornaments
Chatelaine Triple Tested

With a little royal icing and some holiday spirit, these gingerbread cookies make festive tree ornaments—if you can manage not to eat them. 

Ingredients

  • 3 cups all-purpose flour

  • 4 tsp ground ginger

  • 1 tbsp cinnamon

  • 1/2 tsp allspice

  • 1/2 tsp salt

  • 1/2 tsp baking soda

  • 3/4 cup unsalted butter, melted

  • 3/4 cup lightly packed brown sugar

  • 1 egg

  • 1/2 cup fancy molasses

Royal icing

  • 3 egg whites

  • 1/4 tsp vinegar

  • 5 cups sifted icing sugar

  • 2 to 4 tbsp cold water

Instructions

  • STIR 2 cups flour with ginger, cinnamon, allspice, salt and baking soda in a large bowl. Make a well in centre.

  • BEAT butter with brown sugar in a bowl, using an electric mixer on medium, for 2 min. Beat in egg and molasses. Pour molasses mixture into flour mixture. Stir until all flour is incorporated. Stir in remaining flour, 1/4 cup at a time, until dough is no longer sticky but still soft. Divide dough into 4 portions. Form into discs. Wrap in plastic wrap. Refrigerate until chilled, at least 30 min or up to 1 week, or freeze up to 1 month.

  • PREHEAT oven to 350F. Line 2 baking sheets with parchment, or spray with cooking spray.Let chilled dough sit for 5 min before rolling out. (It will be easier to roll.) Roll out 1 disc of dough on a floured surface until 1/8 in. thick. Cut into shapes using cookie cutters. If making ornaments, pierce a hole near the top of each cookie with a wooden skewer. Transfer to prepared baking sheets.

  • BAKE in centre of oven until deep brown around edges and firm to the touch, about 7 min. Larger cut-outs may require more baking time. Repeat with remaining dough. Transfer cookies to racks to cool. Cool sheets slightly before the next batch. Store in an airtight container up to 1 month.

  • ROYAL ICING Beat 3 egg whites with 1/4 tsp vinegar in a large bowl using an electric mixer, until foamy. Add 5 cups sifted icing sugar until combined. Beat on high until dense and thick, but foamy, 3 to 7 min. Stir in 2 to 4 tbsp cold water to thin the icing. Transfer to a piping bag fitted with a very small plain tip to decorate cooled cookies.

  • HANG Thread thin ribbon or string through holes and hang cookies on tree.

Watch how to decorate with royal icing

https://www.youtube.com/watch?v=18mcR_Y1G5A

Nutrition (per serving)

Calories 40, Protein 1g, Carbohydrates 6g, Fat 2g, Sodium 21mg.

Assorted cookies on a pink background with the words in white "Find more Christmas cookie recipes"
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