How To Make Gingerbread Ornaments

Cinnamon Gingerbread Ornaments Recipe

Yields 24 average size cookies

Ingredients:

• 5 cups all-purpose flour
• 3 1/2 teaspoons ground ginger
• 3/4 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 16 tablespoons (2 sticks) unsalted butter, softened
• 2/3 cup firmly packed dark brown sugar
• 2 large eggs
• 2/3 cup molasses

Directions:

In a large bowl, combine the flour, spices, salt and baking soda. Whisk to combine.

Place the butter and brown sugar in the bowl of a standing electric mixer fitted with the paddle attachment and beat on medium speed until well mixed. Add eggs, one at a time, beating smooth after each egg is added. Scrape down bowl and paddle.

Lower speed and add in about half the flour mixture. Add the molasses, then scrape the bowl and beater. Add the remaining flour mixture, about 1 cup at a time, and beat after each addition until it has all been incorporated into the dough.

Place half the dough onto a large piece of plastic wrap and press it to about a 1/2-inch thickness. Wrap the dough securely and repeat with the remaining dough. Chill the dough for at least 2 hours or for up to 3 days.

Preheat the oven to 350 degrees. Prepare two baking sheets and line with parchment or a silpat.

Cut refrigerated dough in half and re-wrap the second half, place in fridge.

On a floured surface, roll the dough until it is about 1/4-inch thick. Use a floured cookie cutter to cut the cookies. As they are cut, place the cut cookies on the prepared pans with about 1 inch between them on all sides. Repeat with remaining dough. Save, press together, and re-roll remaining pieces of dough (they don't need to be chilled before re-rolling).

Bake the cookies until they become dull and dry looking and feel slightly firm, about 12 to 15 minutes. When they are removed from the oven, immediately use the rounded end of a skewer to place a hole in the cookie for the ribbon or string to thread through! Decorate when cool or store the cooled cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

Royal Icing

Adapted from Martha Stewart Living

Ingredients:

1 pound of confectioners' sugar
2 large egg whites
1 tsp. natural cinnamon flavor
½ tsp. Beanilla vanilla bean paste (double fold)

Directions:

In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and egg whites.

Mixing on low speed, add up to 1/2 cup water depending on the desired consistency. Add in the cinnamon extract and Beanilla vanilla bean paste. Mix until icing holds a ribbon-like trail on the surface of the mixture for 5 seconds when you raise the paddle.

Place the icing in different piping bags with a small tip for tracing the contours and a larger one for filling each shape.