Gingerbread Cookie Ornaments
Ingredients
- 1/2 cup butter, softened ⓘ
- 1/2 cup brown sugar ⓘ
- 1/2 cup honey ⓘ
- 1 None large egg yolk ⓘ
- 2 2/3 cups all-purpose flour ⓘ
- 1 tbsp ground ginger ⓘ
- 1 tsp pumpkin pie spice
- 1 tsp baking soda ⓘ
- 2 None large egg whites ⓘ
- 3 cups powdered sugar, sifted
- None None food coloring ⓘ
- None None metalic dragees, for decorating ⓘ
Instructions
- In a mixer, beat butter and sugar until light and fluffy. Beat in honey and egg yolk. Sift together dry ingredients then fold in. Turn out onto a lightly floured work surface and knead dough until smooth. Cover and chill for 1 hour.
- Preheat oven to 350°F.
- Roll dough out until 1/8 inch-thick. Use Christmas cookie cutters to cut various shapes from dough. Make a small hole in the top of each cookie (to thread ribbon for ornaments after baking). Arrange cookies 1 inch apart on greased baking trays. Bake for 10 mins or until golden brown. Let cool on wire racks.
- Meanwhile, to make the royal icing, whip egg whites to soft peaks. Gradually add powdered sugar, beating well between additions. Divide into several small bowls and tint each bowl with food coloring as desired. Keep icing tightly covered with plastic wrap to prevent it from drying out.
- Spread or pipe royal icing onto cold cookies and decorate with dragees.
Nutrition & Diet Analysis (per serving)
1016
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).