Gingerbread Cookie Enchanted Forest
This Enchanted Forest Gingerbread Cookie is for those, who like me, always wanted to take the holiday cookie baking game to the next level. Here, I have used my simple no-molasses gingerbread cookie recipe to make this beautiful enchanted forest scene right out of some fairytale. No special cookie cutter required for this. Just a bit of craftwork and steady hands, that's all you need to make this gorgeous piece of artwork cookie for your Christmas.
Servings 12 Cookies
Equipment
- Convection Microwave Oven
- Mixing Bowl
- Baking Tray
- Parchment Paper
- Pairing Knife
Ingredients
- 3 cups All Purpose Flour
- 1 Egg
- ½ cup Butter At room temperature
- ½ cup Brown Sugar
- ½ cup Honey
- ½ tsp Baking Soda
- 2 tbsp Ginger Powder
- ½ tsp Nutmeg Powder
- ½ tsp Cinnamon Powder
- ½ tsp Salt Use if using Unsalted Butter
- ½ cup Granulated Sugar For icing
- 2 tbsp Lemon Juice
- Water
Instructions
- Mix and sieve the dry ingredients together. Keep it aside.
- Take the Butter in a bowl and whisk it till light & fluffy. Now, add Brown Sugar, Egg & Honey to it. Whisk till everything comes together.
- If this mix looks separated, do not panic. It will come together after adding the dry ingredients.
- Now, add the dry ingredients in batches. Add 1/3rd of it first. Use you hand beater to mix it well.
- Add the half of the remaining dry ingredients and whisk it. It will start becoming tight and difficult to whisk.
- At this stage, dump it on your counter and add the remaining flour mix. Bring everything together with your hands and start kneading gently.
- In a couple of minutes you will have a smooth dough. Wrap it in a clingwrap and refrigerate it for at least 4 hours or overnight.
- When you are about to bake, pre-heat your oven at 170c.
- Take out a portion of your cookie dough. Take a sheet of parchment paper and start rolling the dough into a round disk till you get it ¼th of an inch thick.
- Place the stencil on the rolled dough and cut around its edges. Place it on a baking tray.
- Bake it for 12-14 minutes.
- Once done, take them out and let them cool on a wire rack.
- Make the icing by whisking the granulated sugar with lemon juice. Add water as needed, 1 teaspoon at a time.
- Decorate the cookie and allow them to dry a bit before assembling them. Once they dry, the cookies will stick to each other.