Description
These gingerbread ornament cookies are a holiday tradition you can hang and snack on! Made with spiced dough that holds its shape, these cookies bake into perfect cutouts for decorating and gifting.
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 3/4 cup (150g) brown sugar, packed
- 3/4 cup (180ml) unsulphured molasses
- 1 large egg
- 1/2 cup (113g) unsalted butter, softened
- 1 tsp baking soda
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3 cups (360g) powdered sugar, sifted
- 2 tbsp meringue powder
- 5–6 tbsp warm water
- Gel food coloring (optional)
Instructions
- Cream the softened butter and brown sugar in a large bowl until light and fluffy. Add the egg and molasses, mixing until smooth and well combined. In a separate bowl, whisk together the flour, baking soda, spices, and salt. Gradually incorporate the dry mixture into the wet ingredients until a soft, cohesive dough forms. Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least 2 hours or overnight to firm up.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one dough disk to about 1/4-inch thickness. Use ornament-shaped or round cookie cutters to cut out shapes. Use a straw or piping tip to punch a hole at the top of each cookie for hanging. Place cookies 1 inch apart on prepared baking sheets. Bake for 8–10 minutes, or until edges are set and the centers appear dry. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a stand mixer, beat the powdered sugar, meringue powder, and 5 tablespoons of warm water on medium speed for about 5 minutes, or until stiff peaks form. Adjust with an extra tablespoon of water if needed for consistency. Divide and tint with gel food coloring, if using. Transfer the icing to piping bags fitted with small round tips. Decorate the cooled cookies with lines, swirls, dots, or snowflake designs. Allow the icing to dry completely for 4–6 hours or overnight before handling.
- Once the icing is fully dry, carefully thread thin ribbon or baker’s twine through the hole in each cookie. Tie a knot or bow to secure, and hang your cookies on the tree or package them as gifts.
Notes
- These cookies can be made ahead and stored in an airtight container.
- Feel free to get creative with your decorations.
- These cookies make great gifts for friends and family.
- Prep Time: 2 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg