First, you'll need gingerbread cookies. A thick, spicy, chewy gingerbread cookie is just perfect for a simple outline design.
This is the recipe I created for the book. I love it. I think you will, too. I've copied the page right from the book for you here:
Now for the easy decorating...whip up a batch of royal icing and you're ready to go. I tinted just a bit of it with AmeriColor gold for the star on the tree, but you could certainly do all-white here. Or use a star sprinkle, or a tree cutter without a star on top...even easier.
Easy peasy.
The next day, or after they have dried completely, feel free to add a little sparkle and shine.
For the holly, mix a 1/4 teaspoon meringue powder with 1/4 teaspoon water and brush the mixture wherever you'd like sparkling sugar to stick. Sprinkle on the sanding sugar and brush off the excess. Or, leave them plain.
If you haven't made gingerbread cookies yet this season, it's time.
Seriously. Go do it. Simple or fancy...you won't be sorry.
Simply wonderful Bridget! Just like your book.
ReplyDeleteMerry Christmas to you and your family. May you all have a blessed holiday. XO
I made you're gingerbread recipe last weekend and oh my gosh everyone just raved about them. I've never made homemade gingerbread before but knew i couldn't go wrong with you're recipe...you're book saves the day again!
ReplyDeleteOh I need some of that SPARKLING SUGAR in my life!
ReplyDeleteI think I'm going to ask G if he will call me SPARKLING SUGAR for the rest of my life!
Or maybe instead of SPRINKLES I'll have my name officially changed to SPARKLING SUGAR! ;)
These Gingerbread Cookies are gorgeous!
And you know I luuuuuuuuuuv this recipe!
How cool is that copying the page right out of the book! You're so SWEET! ;)
Now let's get down to business and TALK ABOUT THAT VINTAGE CHRISTMAS TABLECLOTH!!!!!
Wishing you and Kiddo and Mr. E and Spike and Bluebell the BEST Christmas ever!
Happy HOlidays Sweetie!
xo
I so wanted to try making these this year, but no time it seems:(
ReplyDeleteI STILL haven't made my gingerbread cookies this year. For shame!
ReplyDeleteSimple and beautiful!! Great idea :D
ReplyDeletebeautiful,Happy HOlidays.
ReplyDeleteI love the simplicity of these!
ReplyDeleteThose are beautiful! I can almost taste and smell them!
ReplyDeleteHello, just thought I would let you know that I made your vanilla/almond cookies and your gingerbread cookies today. A double batch of each. We are a drier and colder climate here in Calgary. I found I had to put my scraps of dough back into the mixer and added a dab more butter for the vanilla/almond ones. For the gb cookies I held back a bit of flour. In spite of messing with your recipes the cookies were wonderful. Baked just beautifully! Here's hoping I can decorate even a little like you do. Liz
ReplyDeletedeliciously done neat cookies
ReplyDeleteSo simple yet so beautiful. Love it :)
ReplyDeleteI will be the testament that I have tried Bridget's gingerbread and it is farking AMAZING!!!! nuf said...m
ReplyDeleteoh, I have been meaning to ask you...your printing on your cookies is always so well done, I love your hint about starting in the middle, that is just epic, but I was wondering do you have any place on the blog where your have the font printed out, you know the whole alphabet? I <3 LOVE <3 your lower case work...thanking you in advance...m
DeleteIsn't that wonderful how I simple design can turn out beautiful
ReplyDeleteThose look great.
ReplyDeleteLooks good! I just made some gingerbread today too. Don't you just love it when your house smells like gingerbread? >.<
ReplyDeleteOh! Those cookies look delicious! They would be a great addition to my Must Try Recipes. Merry Christmas!
ReplyDeletethis recipe is great! not too sweet, held shape beautifully, thanks for sharing - you inspired simple snowflake gingerbreads and they were a huge hit!
ReplyDeleteI need simple decorating skills!!
ReplyDeleteThese look beautiful and really help clarify what I used to think was a complicated recipe. Thanks for sharing. I love gingerbread cookies! :)
ReplyDeleteHi. I have come across your recipe and made the dough. I have just tried to roll it out but it is very soft and sticks to the pin and the surface despite much flour present. The dough just seems too soft...What can I do to save it? Help, please...
ReplyDeleteThe vanilla-almond cookies are my go to for just about everything. I just made the gingerbread but they were very crumbly. Not sure what I did wrong?
ReplyDeleteSuch a staple Christmas treat, absolutely delicious, and the icing here is spot on!
ReplyDeleteI'm really shocked by something...when I wrote the ingredients and the butter was to be COLD and cut into chunks I'm thinking somehow we're making something similar to a pie crust here. THEN....I get to the instructions and it has the butter being creamed with both sugars in the bowl of the stand mixture. Now something is VERY goofy here, these two things don't go together. It is a MISERY trying to get cold butter to cream until fluffy with sugar. So is there a reason behind this very odd method or there a mistake here somewhere?
ReplyDeleteHi basketpam!
DeleteWho knew cold butter could be so controversial! ;) Yes, I use cold butter. I find it helps the cookies roll out easier. Thanks for reading the blog!
Oh my gosh, this is hilarious. So I've been browsing your website randomly, having found it through Google, and I am preparing to make your regular sugar cookies this evening. And then I click through to this recipe, and see your image from "the book" and suddenly realize, "Wait a minute, this looks familiar..." I have your book, and didn't even realize you were the same person! So erm, thanks for the book and for the website. If you're wondering why I'm here at the website instead of just using the darn book, it's because - and I know this is weird - the website feels less intimidating, plus it's reassuring to see all the comments from random people saying how they've tried the recipe and it worked great.
ReplyDeleteI am with my family this Christmas. I would definitely like to make this recipe.
ReplyDeleteThank you for your recipe.
Simply wonderful Bridget! Just like your book.
ReplyDeleteI can't wait to try these!! Can I freeze the dough and bake on another day?
ReplyDeletePosts shared useful information and meaningful life apkxyz, I'm glad to be reading this article and hope to soon learn the next article. thank you
ReplyDelete