Edible Gingerbread Cookie Ornaments
Ingredients
- 6 tbsp unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 tsp vanilla
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1-3 tsp milk only if needed
Filling
- caramel or jam of choice
For bows
- red-colored chocolate
- pretzels
Preparation
Cream butter and sugar until fluffy.
Add the egg and mix until incorporated.
Add the molasses and vanilla and mix until incorporated.
Whisk flour, ginger, cinnamon, nutmeg, cloves, and salt in a bowl and gradually add to wet mixture and mix until smooth. If the dough is dry, add 1 teaspoon of milk at a time until it comes together but is not sticky.
Wrap dough in plastic and chill for 30 minutes to overnight.
Preheat oven to 375°F and roll dough to 1/2 -inch thick. Cut out cookies with a 2-inch cutter and place on a baking sheet. Re-roll scraps for more cookies and use a smaller cutter to cut centers from half the cookies for the tops.
Transfer cookies to parchment-lined baking sheets and bake for 8 to 10 minutes until edges are golden. Cool completely.
Spread caramel or jam between two cookies.
For the bows, you’ll need red-colored chocolate and pretzels.
To attach the ribbon, make a small hole in the cookies either before baking or afterward using a sharp knife.
Tips
Caramel pairs beautifully with ginger.
