Gingerbread cookies baking in the oven will fill your home with the delicious aroma of the holidays. Soft and chewy, these cookies are perfectly paired with the crispy texture of the Vanilla Royal Icing. Amber Spiegel of Sweet Ambs, takes this classic formula and turns it into an epic presentation of embroidered ornament cookies! We’re sharing her visual guide to icing these stunning cookies. Find her Gingerbread Cookie Dough and Royal Icing recipe, in our Holiday Cookies Special Issue, co-produced with feedfeed.
Supplies Needed:
Chilled sheet of Gingerbread Cookie Dough
3-inch round cookie cutter
3-inch heart cookie cutter
3-inch star cookie cutter
#10 piping tip for cutting a small hole in the cookies
12-inch pastry bag fitted with a #3 piping tip
12-inch pastry bag fitted with a #1 piping tip
Step 1: Before baking, use a #10 piping tip to cut a small hole in the top of each cookie.
Step 2: Ice baked cookies with red flood consistency icing, and let dry completely, about 6 hours.
Step 3: Create an “embroidered” pattern on the cookie by piping trees with series of lines using white soft peak icing. Add staggered dots to the top and bottom of each line to complete the embroidered look.
Step 4: Add “stitches” around the edge by piping a series of short lines, and let icing dry completely, about 30 minutes.
Step 5: Thread a piece of baker’s twine through hole, and tie a knot to secure.
