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Gingerbread People + 64 cookies and candies that make perfect edible gifts

Gingerbread People Cookies, a perfect edible gift // FoodNouveau.com

How long has it been since you made gingerbread people cookies? Have you actually ever made them? I do remember making gingerbread houses with my mom when I was growing up, and I’m sure we made gingerbread people, too, a few times. But I really could not remember making any on my own as an adult. Last week though, I stumbled onto a beautifully photographed post that literally made me clear my afternoon schedule to embark on the project. You see, during the holidays, not only do I love baking, but I also love craft projects. Gingerbread people—aren’t they the perfect combination of the two activities? I simply couldn’t resist.

I think cookies are the perfect edible gift, and being that there’s just a few days left before Christmas, you should consider making some, too, instead of pushing through the mall crowds to find last-minute gifts. Pick and bake three or four recipes and then package some of each cookie variety in one box. If you want, you can even include one or all the recipes in the package so the recipients can reproduce the cookies they preferred. Not only does this serve as a heartfelt gift—you made the effort to bake it yourself—but it’s one that is bound to make your loved ones smile.

I searched through my archives, my bookmarks, and the recipes I saved from my favorite blogs to gather a hundred cookie recipes that can be made ahead and keep well. Now turn the oven on and get baking!

 

Makes Makes about 48 3-inch [7.5-cm] cookies

Gingerbread People + 64 cookies and candies that make perfect edible gifts

This Gingerbread people cookies recipe isn't only perfect for your own munching, they make for lovely and delectable gifts too!

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INGREDIENTS

For the cookies
½ cup [125 ml] butter, softened to room temperature (see Make it Dairy Free note)
¾ cup [180 ml] brown sugar, packed
? cup [80 ml] molasses
1 egg
2 tbsp [30 ml] water
2 2/3 cups [660 ml] unbleached all-purpose flour
1 tsp [5 ml] baking soda
½ tsp [2.5 ml] salt
1 tsp [5 ml] ground ginger
½ tsp [2.5 ml] freshly grated nutmeg
½ tsp [2.5 ml] ground cardamom (substitute with cinnamon, if desired)
½ tsp [2.5 ml] allspice
For the icing
1 cup [250 ml] powdered sugar
2 to 3 tbsp [30 to 45 ml] whole milk (see Make it Dairy Free note)
Food coloring, if desired
Edible sprinkles, if desired

METHOD

Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, if you’re using a handheld mixer), cream the butter and brown sugar together until light and fluffy. Beat in molasses, egg, and water. In a small bowl, whisk flour, baking soda, salt, and all spices together. Transfer to the bowl with the butter and sugar mixture and mix to incorporate. Dump dough on a clean countertop and gather into a flat ball. Divide the dough in half. Wrap each portion in plastic wrap and refrigerate 30 minutes, or until the dough is firm enough to roll.

Preheat the oven to 350°F [175°C]. Line two baking sheets with parchment paper. On a lightly floured surface, roll out each portion of dough to 1/5-inch [0.5-cm] thickness. Cut out shapes using a floured cookie cutter. Place 2 inches apart on parchment paper-lined baking sheets. Reroll scraps and keep cutting until there is no dough left.

Bake the cookies for 8 to 10 minutes or until the edges are firm. (Do not overbake the cookies or they will become too crunchy and tough). Transfer the cookies to wire racks to cool completely.

Make the icing: Whisk the sugar and 2 tbsp [30 ml] milk together in a small bowl. Add more milk if needed, until you reach a thick but pourable consistency. Mix in food coloring, if desired.

Transfer the icing into a piping bag and decorate the cookies with icing and sprinkles, according to your inspiration. After decorating, let the cookies rest flat on wire racks until the icing hardens.

STORAGE

Store the cookies in airtight containers at room temperature or in the refrigerator for up to a week. You can also freeze the cookies in airtight containers or freezer bags for up to a month.

SERVING

Serve the cookies at room temperature.

MAKE IT DAIRY FREE

For the cookies: Use dairy-free buttery shortening instead of butter. I use Earth Balance’s Vegan Buttery Sticks.

For the icing: Use a dairy-free milk of your choosing (soy milk works well).

http://foodnouveau.com/recipes/desserts/cookies/gingerbread-people-64-cookies-and-candies-that-make-perfect-edible-gifts/

Recipe Credit: Adapted from Simply Beautiful Eating.


64 cookies and candies that make perfect edible gifts

Giftable Bar Cookies // FoodNouveau.com

Bar Cookies

ROW 1 //

  1. White Chocolate & Hazelnut Blondies
  2. Dark Chocolate Oatmeal Bars
  3. Brownies in a Jar

ROW 2 //

  1. Persimmon and Orange Streusel Bars
  2. Whiskey, Pecan, and White Chocolate Blondies
  3. Salty, Deep-Dark Chocolate Brownies

Giftable Chocolate Chip Cookies // FoodNouveau.com

Chocolate Chip Cookies

ROW 1 //

  1. The Perfect Chocolate Chip Cookies
  2. Marzipan Chocolate Chip Cookie Recipe
  3. Itsy Bitsy Chocolate Chip Cookies

ROW 2 //

  1. Rosemary, Almond, and White Chocolate Cookies
  2. Milk Chocolate Cookies and Cream Cookies
  3. Chocolate Chip Cookies with Almonds and Orange Zest

Giftable Chewy Cookies // FoodNouveau.com

Chewy Cookies

ROW 1 //

  1. Thin and Chewy Spiced Oatmeal Cookies with Brown Butter Icing
  2. Molasses Cookies with Lemon Glaze
  3. Dark Chocolate Crinkle Cookies

ROW 2 //

  1. Triple Dark Chocolate Waffle Cookies
  2. Cherry, Chocolate, and Pistachio Macaroons
  3. Magical Almond Cookies

Giftable Crunchy Cookies // FoodNouveau.com

Crunchy Cookies

ROW 1 //

  1. Pistachio-Cranberry Biscotti Straws
  2. Mexican Hot Chocolate Snowball Cookies
  3. Danish Vanilla Rings

ROW 2 //

  1. Pistachio Shortbread with Cardamom and Cacao Nibs
  2. Cardamom Cashew Balls
  3. Brown Butter Sugar Cookies with Vanilla Bean Icing

Giftable Chocolate Bites // FoodNouveau.com

Chocolate Bites

ROW 1 //

  1. Dark Chocolate Orangettes
  2. Homemade Peanut Butter Cups with Bourbon
  3. Gingerbread Truffles

ROW 2 //

  1. Wild Blueberry and Blackcurrant Cream Truffles
  2. Peppermint Pretzel Marshmallow Fudge
  3. Dark Chocolate, Roasted Hazelnut, and Dried Cherry Bites

Giftable Maple Treats // FoodNouveau.com

Maple Treats

ROW 1 //

  1. Maple Syrup Fudge
  2. Crispy Maple Mini-Meringues
  3. Chewy Maple Syrup Fudge and Pecan Cookies

ROW 2 //

  1. Pecan and Maple Thumbprint Cookies
  2. Candied Orange and Maple Madeleines
  3. Homemade Maple Leaf Cookies

Giftable Candies // FoodNouveau.com

Candies

ROW 1 //

  1. Pomegranate and Cranberry Marshmallows
  2. Chocolate Almond Ginger Bark
  3. Salted Maple and Toasted Walnut Brittle

ROW 2 //

  1. Vanilla Caramels with Fleur de Sel
  2. White Chocolate Candies with Vanilla Bean, Coconut, and Honey
  3. White Chocolate Almond Butter Cups

Spectacular Edible Gifts // FoodNouveau.com

Spectacular Edible Gifts

ROW 1 //

  1. Sugar Cookie Mini Cakes
  2. Ampersandwich Cookies (Peanut Linzer Cookies with Strawberry Chocolate Ganache)
  3. Mocha Madeleines with White Chocolate Glaze

ROW 2 //

  1. Salted Gingersnap Mallomars
  2. Mexican Chocolate Rolls
  3. Pecan and Dark Chocolate Ganache Sables

Please share your own favorite cookie and candy recipes in the comments below. Happy Holidays!

Follow Marie Asselin’s board Totally Giftable Cookies & Candies on Pinterest.

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