Gingerbread Cookies

As cheesy as it sounds, I love homemade Christmas gifts. Over the years, I’ve come to love making gingerbread cookies – I would be kidding myself if I said they aren’t one of my favourite Christmas cookies.

Another obsession that has become fairly evident in recent years is my love for cookie decorating. I still remember the mess I made the very first time I attempted piping royal icing onto my cookies… *shudder*. Thankfully I am now much more organised, which makes the whole process go much more smoothly.

gingerbread christmas snowflakes 5

gingerbread christmas snowflake 4

I decided to make something different from last year, and made 1) snowflakes, 2) stars and 3) Christmas ornaments. Because, you know, I get bored easily. It was also a good excuse to add to my growing cookie cutter collection. Ha.

Take care to not roll out your dough too thinly if you decide to make ornaments for your tree though – they tend to be rather fragile (as I have found out).

gingerbread christmas ornaments 1

gingerbread christmas ornaments 2

And it’s not just the ornament-shaped cookies that can be hung on the tree – I also hung up some snowflakes. The snowflakes are actually a little more sturdy than their ornament counterparts, something I didn’t expect before I started this baking-icing-gingerbread-madness.

gingerbread christmas snowflake 2

A large snowflake…

gingerbread christmas snowflake 1

…And a mini snowflake. For balance.

I also pondered over whether I should dust glitter onto the snowflakes (because anything glitter during Christmas has to be a good thing), but decided against it as I felt it made the piping stand out less. When you’ve put in so much effort into piping, you will most definitely not want it to fade into the background! Trust me.

gingerbread christmas snowflake 3

I swear by this Peggy Porschen recipe for my gingerbread cookies, as I find that they keep their shape very well (which is what you want if you’ve spent all that time cutting out lovely shapes from your dough!). Another handy tip is to refrigerate your cut (pre-baked) cookies for 5-10 minutes, and bake them from chilled.

You can pipe with or without a piping tip – I prefer using a piping tip (with a coupler) and a large-ish piping bag, as I find this gives me more control over how my icing flows. I use either 00, 0 or 1 tips, depending on how small/large the cookie is. Some people prefer to use a smaller sized piping bag without a piping tip (i.e. just snip off the tip of your piping bag), but I tend to not do this as I have to keep on refilling/make more piping bags… and I am too lazy for that.

I also highly recommend having toothpicks to hand, as they come very handy when you make mistakes! ๐Ÿ˜‰

gingerbread christmas star

Here’s wishing everyone a wonderful holiday season – may it be a wonderful one filled with love, laughter & food!

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8 thoughts on “Gingerbread Cookies”

  1. They look way better than mine – I had a bit of a disaster because my icing sugar came out of the box in a big lump and rather than try and break it up and sift it I got the mixer to do the work – which meant there were lumps in and therefore hard to ice. Love yours though – pinning them for next year!

    1. Ahh yes I always sift my icing sugar when it comes to making royal icing. There always seem to be small lumps in them, which never really dissolve, even with vigorous beating! (This I learned from a previous episode where I didn’t bother sifting the sugar.. lol).

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