I absolutely love Christmas. It is without a doubt my favourite time of year. As someone who likes to be organised, I spend most of the year thinking of ideas for baking, cooking and crafting at Christmas. I’m combining my love for baking and crafting this year by using iced gingerbread cookies as edible gift tags. They can be used as gift tags, Christmas tree decorations or simply box them up as personalised gifts.
You can decorate these cookies a number of different ways. The easiest way is to use tubes of writing icing. Tesco stock a handy pack of 4 tubes that include red and green, perfect colours for festive decorating. If you are using the cookies as gift tags these tubes are perfect for writing names and adding some simple decoration.
Another way to decorate is with Royal icing and a technique called flooding. Unique colours, glitter and shimmer can be added to create a cookie with beautiful designs. This technique is impressive to use if you intend to give your cookies as gifts or hang from your Christmas tree as beautiful original ornaments.
- Cling Film
- 2 Large baking trays
- Parchment paper
- Rolling pin
- Cookie cutters (any shape will work)
- Standing mixer (beater and whisk attachments)
- Multiple bowls
Ingredients for Iced Gingerbread Cookies
- 385g (3 cups) all-purpose/plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 115g (1/2 cup) unsalted butter
- 150g (3/4 cup) dark brown sugar
- 170g (1/2 cup) treacle
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 2 teaspoons ginger
- 1/2 teaspoon allspice or ground cloves
- 1 large egg
- Writing icing
Ingredients for Royal Icing
- 250g (2 cups) Icing sugar
- 1 large egg white
- 1/2 tsp lemon juice
- Water to thin icing for flooding
- Food colouring
To make the Iced Gingerbread Cookies
In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger and all spice.
Using an stand mixer, beat the butter and sugar until smooth. Then beat in the treacle and egg.
Add the dry ingredients and mix on low until a dough forms. Divide the dough in two, cover with Clingfilm and refrigerate for 1 hour.
Preheat the oven to 180°C. Line 2 baking trays with parchment paper.
Flour a clean work surface and roll one piece of dough 1/2 cm 1/8inch thick. Flour the dough if it begins to stick.
Cut out shapes with a floured cookie cutter and transfer to the lined baking trays.
Bake until slightly brown around the edges, approximately 10 to 12 minutes.
Allow to cool on the trays for several minutes before transferring to a wire rack to cool completely.
Repeat with all the remaining dough.
You can now decorate with Royal icing or writing icing.
To Decorate with Royal Icing
Using a stand mixer, whisk the egg white on high until frothy. Continue to whisk on a low-speed while gradually adding the icing sugar. Add the lemon juice and whisk on high until glossy peaks form. This is now the perfect thick consistancy for piping borders and adding detail to the cookies.
The icing can now be divided into multipe bowls and food colouring, glitter and shimmer can to added, depending on the level of detail you want on your cookie.
Begin by adding some of the icing to a plastic piping bag, snip a very small hole at the end and pipe an outline border around the cookies. Then add a few drops of water to the icing to thin the consistancy so you can flood inside the border and cover the cookie completely. Once this has hardened slightly you can use the thicker icing to pipe detail and add colour to the cookies.
This recipe for iced gingerbread cookies with make approximately 35 to 45 cookies of varying shapes and sizes.