Christmas Cookie Swap by Oxmoor House
All you need are icing, sugar, and sprinkles to make enchanting snowy scenes on scrumptious gingerbread spice cookies!
- 3/4 c butter, softened
- 3/4 c light brown sugar, firmly packed
- 3/4 c molasses
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/4 tsp salt
- 1/4 tsp ground allspice
- 1/4 tsp ground cardamom
- 1 egg
- 3 1/2 c all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- Blue, green, red, yellow concentrated food colorings
- White nonpareils, yellow star sprinkles, and red sanding sugar
- 1 recipe Royal Icing (recipe below)
- 16 oz confectioners' sugar
- 3 tbsp meringue powder
- 5-6 tbsp warm water
- 1 tsp light corn syrup
- Concentrated food coloring, optional
Melt butter in pot over low heat; whisk in brown sugar and next 6 ingredients. Place mixture in bowl of stand mixer; let stand 30 minutes. Add egg; beat at low speed just until blended.
Preheat oven to 350°F. Line baking sheets with parchment paper. Stir together flour, baking powder, and baking soda in medium bowl; gradually add to butter mixture, beating at low speed just until blended.
On lightly floured surface, roll dough to ¼” thickness. Cut dough with 4” snow globe cutter, reserving remaining dough. Place cookies 1” apart on baking sheets. Create other desired shapes, like mini gingerbread men and trees, using mini cutters and remaining dough. Place shapes 1” apart on separate baking sheet.
Bake snow globe cookies 10-12 minutes or until lightly browned. Let stand 5 minutes; transfer to racks. Cool completely, about 20 minutes. Bake mini gingerbread men, snowmen, and tree cookies 6-8 minutes or until lightly browned. Let stand 5 minutes; transfer to racks. Cool completely, about 20 minutes.
Make Royal Icing. Combine confectioners’ sugar, meringue powder, water and corn syrup in large bowl. Beat at medium-low speed 5-7 minutes. Divide and tint with food coloring, if desired. Icing dries quickly, so keep it covered at all times. The amount of water you add to the icing will vary. For stiff icing, use less water. Use more water for thinner icing, perfect for piping delicate designs. Makes about 3 cups.
Separate Royal Icing into 5 bowls. Add blue, green, red, and yellow food coloring to each of 4 bowls, one color icing to each bowl, leaving one bowl for plain white. Spoon each color icing into individual zip-top plastic freezer bags.
Snip 1 corner of each icing bag to create a small hole. Squeeze bag to decorate using white icing to create snow. Add white nonpareils; let stand 10 minutes. Fill in rest of globe with blue icing; place gingerbread men or tree cookies on top while icing is still wet. Decorate gingerbread men and tree cookies with icing and yellow stars. Sprinkle white nonpareils for falling snow effect; let stand 10 minutes. Add red icing to base; sprinkle with red sugar and decorate with icing. Let decorated cookies harden 1 hour before serving or storing.