I love making gingerbread for Christmas. So when my daughter, Jessah of Dreaming of Dimples, invited me to a Bloggers Holiday Cookie Exchange put together by Catherine Enfield, I created these little cuties. The event was held at the luxurious Le Rivage Hotel in a room all decked out for the holidays where we enjoyed delicious food and drinks in front of a cozy fireplace. It was a fun evening of networking with other Sacramento Bloggers and showing off our favorite cookie recipes. Oh, and there were plenty of prizes for all. One lucky winner even landed a night at the Le Rivage. I won a tote packed with Bob’s Red Mill goodies–I love Bob’s Red Mill!
HERE’S WHAT IT INCLUDED:
WHAT YOU’LL NEED TO MAKE THE COOKIES:
Cookies recipe: Gingerbread Cookies
Icing recipe: Royal Icing
Coupler, Decorator tips #3 and #5, Acrylic shot glasses, Miniature marshmallows, Whole cloves, Black and orange edible markers, Nonpareils and/or Colored sugar sprinkles.
Assorted candies: Red Hots, Mini M & M’s, Gummy trees (optional), Chocolate rocks (optional), Candy strips for scarves (optional).
FIRST YOU’LL WANT TO MAKE YOUR COOKIE DOUGH
What’s great about this recipe (see link for recipe above) is that, unlike other gingerbread recipes, no dough refrigeration is needed prior to rolling it out. Roll out dough according to the recipe and cut out rounds with a 3-inch cookie cutter. After baking, allow cookies to cool before decorating them. While you’re waiting for them to cool, get your royal icing ready (recipe is above).
BUILD THE BASE
Start by flipping cookie upside down. With a pastry bag, coupler and tip #5, glue on four gumdrops with Wilton’s Royal Icing. It’s easiest to do all the cookies at the same time and let them dry for at least 30 minutes.
MAKING THE SNOWMEN
Use edible markers to draw faces on mini marshmallows for heads. You’ll need three mini marshmallows for each snowman. One for each head and two for each body. With royal icing, “glue” together two marshmallows for body, add the head, and let set for a few minutes to dry. Next you can add scarves or decorating stars (as buttons). For scarves, cut a thin strip of Sour Belts candy scissors. Wrap it around the snowman’s neck and secure it with a dab of royal icing. Attach cloves for arms with royal icing.
Trace the rim of an acrylic shot glass onto center of cookie to mark diameter of circle.
Fill in the circle with royal icing going just slightly outside the circumference. Put a snowman in the middle, pressing down gently. You can also add chocolate rock candy if you want. Sprinkle with nonpareil or colored sugar sprinkles.
Set shot glass over the top and press down gently. If the shot glass rim is not firmly affixed, you can go around the outside rim with icing to make sure it’s secure.
With a pastry bag, coupler and tip #3, decorate the outside with royal icing, add candies, write names or sayings, or add snowflakes to the outside of the shot glass.
These also look great in cellophane bags tied with a pretty bow for gift giving.
I hope you have fun with these. If you have questions or comments, please feel free to leave them below. I would love to hear from you. Happy baking!
Written by Genevieve Sullivan