Cookie Tags And Ornaments

Transform your decorated cookies into gift tags and tree ornaments just by making a hole in the top of them before baking.

The tags are a sweet addition to wrapped gifts and the ornaments are little works of art that will last year after year if kept in an airtight container.

This is an especially fun cookie project for a large group or the whole family.

Here's how:

Make a batch cookie dough. Click here for my favorite sugar cookie recipe and click here for my favorite gingerbread recipe.

Lay your cut out cookies onto a sheetpan and make a hole in the top of them.

I used the end of my scribe tool to make the holes but you could use a dowel, straw or another tool to make about a quarter-inch size hole in the top of the cookie. It's important that you make the hole larger than you need it to be since it will close up a bit during baking.

For the gift tags, I outlined the baked and cooled cookies with red piping consistency icing and let that dry for about 15 minutes.

Then I flooded the cookie with ivory tinted icing and set the cookies aside to dry completely.

Once the cookie tags are dry, you can write on them with edible markers and thread a piece of twin or ribbon through them. The markers can be found online, in decorating supply shops and art and craft stores like Michael's and JoAnn's.

Gingerbread Hearts

These Gingerbread Hearts are the perfect cookie decorating project for those who want to make cookies but want to start with something simple.

They come together quickly and the bonus is that baking them will make your house smell amazing and is sure to get you in the holiday spirit.

I made them using my favorite Gingerbread cookie recipe. The resulting cookies are soft and very gingery.

Use a small heart cutter to make them and then decorate them by just outlining and filling the cookies using medium consistency royal icing and a #2 tip. When I outline and fill small areas, I always use a thicker icing so that it's easier to control on the cookie. Aim for the consistency of yogurt. It isn't runny but is soft enough to not leave peaks and settles into place.

After filling the cookies you may need to use a skewer to scribe tool to move the icing and fill in all of the spaces. Give the cookie a gently shake to help the icing settle and that's it. Let the cookies dry completely before serving or packaging. 

Here are the recipes:

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.

Royal Icing
2 1/2 cups powdered sugar
3 tablespoons meringue powder
6 tablespoons water
1 tablespoon lemon juice
Food coloring, optional

In a large bowl combine meringue powder, water and lemon juice and stir until meringue powder is dissolved. Add powdered sugar and with an electric mixer on low speed, beat until evenly moistened. Then beat on high speed until stiff, glossy peaks form. Divide and tint as desired and add water a few drops at a time to get desired consistency. 

Gingerbread Snowflakes Underway

A cookie project like this kind of takes over the kitchen.

I just finished baking my gingerbread snowflake cookies. It's been a long morning but boy does my house smell wonderful!

I have half of the baked cookies set out and ready for the basecoat of royal icing. I hope to have them finished by this evening and will post pictures.

Here's my favorite gingerbread cookie recipe:

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.

Gingerbread

Gingerbread cookie dough chilling in the refrigerator.

Today I'm creating some sample gingerbread snowflake cookies for our cookie box presale on December 2nd. The scent of spicy gingerbread is just the thing to get me in the spirit of happy holiday baking.

I've experimented with lots of recipes and my favorite is this one from Martha Stewart. The dough is forgiving and sturdy yet tender and delicious. The addition of a teaspoon of fine ground black pepper is unexpected but adds a nice spicy dimension.

I also like that one batch yields more than three dozen 3-inch cookies.

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.