Gingerbread Igloo and Cookies

Gingerbread igloo

Baking gingerbread cookies has been an annual tradition for me ever since I was a little girl. My mom would make a big batch of gingerbread cookie dough that we’d bake around Christmas time. Sometimes we’d buy a ready made frozen dough, not that making your own dough would be hard, there’s just some really nice ready made frozen doughs and they save up time on already busy season.

You can make this dough in advance and freeze until the day of baking, it softens enough for rolling out in about half an hour.

This non-traditional gingerbread house is pretty simple, put up on a white chocolate base and finished with icing and powdered sugar. The penguins were more of a challenge as I failed to find a penguin cookie cutter, yet the hamsa cutter did quite nice job, I think.

Gingerbread

Gingerbread igloo

Gingerbread igloo

Gingerbread igloo

Gingerbread igloo

Gingerbread

Gingerbread

Gingerbread igloo

Gingerbread igloo

Gingerbread igloo

Gingerbread igloo

Gingerbread Cookies
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Servings Prep Time
100cookies 1hour
Cook Time Passive Time
10minutes 12hours
Servings Prep Time
100cookies 1hour
Cook Time Passive Time
10minutes 12hours
Gingerbread Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
100cookies 1hour
Cook Time Passive Time
10minutes 12hours
Servings Prep Time
100cookies 1hour
Cook Time Passive Time
10minutes 12hours
Ingredients
  • 250 grams unsalted butter
  • 150 mililiters maple syrup
  • 170 grams soft brown sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cloves
  • 2 teaspoons ground bitter orange peel
  • 2 eggs
  • 400 grams plain flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
Servings: cookies
Units:
Instructions
  1. Place butter, syrup, sugar and spices in a sauce pan.
  2. Bring to boil and let it boil for two minutes while constantly stirring.
  3. Remove from heat and whisk until cooled to room temperature, then add the eggs.
  4. In a separate bowl combine flour, baking soda and salt, then combine the mixtures.
  5. Mix until fully incorporated.
  6. Wrap in clingfilm and refrigerate for 12 hours.
  7. When ready to bake, preheat oven to 200°C.
  8. Take a portion of the dough, roll out to a 0.3 cm thickness on a lightly floured surface and cut out using a cookie cutter and place on baking sheet leaving a gap in between.
  9. Bake in preheated oven for 7-10 minutes until nicely browned. Leave to cool on baking tray or a wire rack. Decorate cooled cookies with icing and sugar decorations or serve plain.