Next thing you know, you’re standing in a supermarket subconsciously humming The Little Drummer Boy in October, wondering how it’s Christmas already. Seemingly overnight, everything undergoes some kind of festive mitosis and invades every space around. This Frosted Gingerbread Cookie recipe is a nice festive touch if you’re stuck for ideas, or don’t want to leave the house. Keep some for yourself, as you’ll be nibbling “broken” gingerbread in no time.
I’ve included two methods for icing the gingerbread as well. One is easier but less accurate and the other more challenging but neater.
Recipe adapted from the Bourke Street Bakery Cookbook
You will need:
- Cookie cutter in shape of your choice
- Rolling pin
- Large baking tray
- 2 piping bags (for icing option 2)
- 1 small round piping nozzle (for icing option 2)
- 1 large round piping nozzle (for icing option 2)
Frosted Christmas Gingerbread Cookies
This Frosted Gingerbread Cookie recipe is a nice festive touch. I’ve included two methods for icing the gingerbread as well. One is easier but less accurate and the other more challenging but neater.
Icing option 1: Easy (no piping)
Icing option 2: Harder (piping)
Icing Option 1: Easy
In the bowl of an electric mixer beat the pure icing sugar with 2 egg whites until smooth. Add just a few drops of liquid food colouring to get the colour you desire.
Pour the icing into a large shallow bowl. Dip the top surface of the gingerbread into the bowl of icing, wiggle it around to coat it and shake off the excess. Decorate with sprinkles or cachous while the icing is still wet before moving onto the next cookie. The icing will harden fast as it dries.
Icing Option 2: harder
Prepare the thicker icing to be used for the outline. In an electric mixer bowl beat 185g of pure icing sugar with 1 egg white. Add a few drops of food colouring to achieve the colour you want
Place a small piping nozzle (around 5mm) into a piping bag. Fill the bag with the icing mixture. Carefully pipe a thin outline around each gingerbread to form a neat border.
Prepare the thinner icing to fill the gingerbread. In an electric mixer bowl beat 315g of icing sugar with 2 egg whites. Add food colouring.
Place a larger piping nozzle into a new piping bag. Fill the bag with icing mixture. One cookie at a time, flood the top of the cookie with the icing until it reaches the borders. Decorate each cookie immediately while the icing is still wet.
- Uncooked gingerbread dough can be kept wrapped in the fridge for up to 3 days
- Decorated cookies can be kept in an airtight container for up to 2 weeks
- Piping accurately can take practice. Watch some YouTube tutorials to understand the technique. If you’re not confident, you can always practice piping shapes and outlines onto baking paper first