Baking Christmas cookies has always been my favorite holiday activity.
I remember the year I turned 10 and was finally allowed to use the kitchen all by myself. I spent days, baking, decorating, and packaging cookies to give to friends and family. I love seeing the joy that a box of cookies brings to people at the holidays, so I continue this tradition today!
This year I'll be adding these lovely gingerbread Christmas ornament cookies to my packages. The designs were inspired by Marian of Sweetopia.net. Each cookie looks unique and they don't take too much time to make, which is a perfect combination this time of year. I used Betty Crocker Gingerbread Cookie Mix and Betty Crocker Cookie Icing to make creating these cookies a snap.
Each crisp cookie bursts with the flavors of the holiday – I just know everyone on my gift list will enjoy them!
Follow instructions on the Betty Crocker Gingerbread Mix to make the dough.
Dust a cutting board with flour. Roll out the dough and cut using ornament-shaped cookie cutters. Re-roll as needed.
Set cookies on a parchment-lined baking sheet about two inches apart. Bake cookies for 8-12 minutes. My cookies were 4 1/2 to 5 inches long and took 12 minutes to bake.
Optional step: During baking, the cookies will spread. If you want perfectly shaped ornaments, remove hot cookies from the oven and immediately re-cut them using your cookie cutters. Be careful, as the metal cutter will get hot!
Allow cookies to cool for 15-20 minutes.
Decorate the cookies. You'll want to work quickly to completely decorate one cookie at a time, because the icing will begin to dry in about a minute. Using Betty Crocker Cookie icing, pipe an outline around the edge of one ornament cookie.
Fill the center of the cookie with more icing. Shake the cookie so that the icing fills in completely.
Immediately begin to pipe on lines of colored icing. I started by adding several lines of green icing.
Then I added some red lines.
Use a toothpick or skewer as a tool to swirl the colors together in various patterns on your cookies. On this particular cookie, I pulled my skewer down through the lines of icing, then back up, then down and up again.
I repeated this step with all the lines of icing on the cookie.
Finish piping on all the details on the cookie.
Each cookie can have a unique swirled pattern. Just draw lines, squiggles, circles, and zigzags before swirling the colors together.
Allow cookies to dry completely.
To store, place a single layer of cookies in an airtight container or zip top bag. Set a piece of parchment paper on top, and then add more cookies and more parchment. They will keep for several weeks at room temperature.
But they probably won't have to!