A round cutter and three colors of royal icing are all you need to make these Snowy Scene Gingerbread Cookies.
A cool 3-D effect on the cookie is created by adding the tree and a few additional snowflakes after the basecoat has dried. These are fun to make and there are so many design options depending on what colors you choose. Using black icing for the background would give you a night scene and you could even add a few gold dots for stars to the sky. A snowman would also be a cute and easy to pipe free-hand.
Here's how I decorated them and my favorite Gingerbread Cookie recipe:
|Outline and flood the cookies with blue royal icing and immediately add different sized dots of white using medium consistency icing and a #1 tip. Let the cookies dry completely before moving onto the next step.|
|Using medium consistency green royal icing, outline and fill a tree in the center of the cookie.|
|Immediately add a few dots of medium consistency white icing on the tree and outline and fill a snowy bank under the tree.|
|The final step is to add a brown trunk with medium consistency royal icing and a #1 tip.|
|Let the cookies dry completely before serving or packaging.|
Gingerbread Cookie Dough
6 cups all-purpose flour, plus more for work surface
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground pepper
1 1/2 teaspoons coarse salt
2 large eggs
1 cup unsulfured molasses
Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. With cookie cutters, cut into desired shapes. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
Bake cookies until crisp but not dark, 10 to 14 minutes. Let cool on sheets on wire racks.