Simple Cardinal Gingerbread Cookies

Posted on November 18th, 2012 in Decorated Cookies, Tutorials

So the holiday season is just around the corner (or here, depending on your view), and I’m noticing ideas for cookie designs springing up everywhere, especially on Pinterest. It’s making me excited about making so many cookies… I’m pretty sure I won’t be able to get to all of them this year, but I had to start with this adorable Martha Stewart tag from her Christmas line (From The TomKat Studio’s shop ~ Thanks, Kim!).

The sweet cardinal, suitable for holiday or any time, really, is so easy to make.

The cookie cutter is from here, and I used my go-to gingerbread recipe. I’ve posted it before, but have shared it below for you as well.

It’s a great recipe which holds it’s shape nicely, and these tips help make sure they don’t spread during baking. One thing I noticed after making this batch, is that the coarse brown sugar I used this time is actually noticeable in the cookie after it’s baked. Still delicious, but I think I’ll stick to the finer brown sugar from here on in.

If you’d like to make these cookies, here’s a little how-to for you:

*

How to Decorate Cardinal Cookies:

What You’ll Need:

Decorating Steps:

For the steps below, you’ll need to outline and flood your cookie with the icing. Here is a video on how to do that. For detailed decorating tips, this tutorial may be helpful for you.

1. Using a #2 piping tip, outline and flood your cookie base with the red icing. Leave room for the cardinal’s beak. Let the base dry for a few hours.

2. Pipe the light burgundy wing and the brown beak, using #2 piping tips. Let dry for a few hours.

3. Using a #2 piping tip, add the black strip of icing and let dry for at least 15 minutes.

4. Add a black icing dot for the eye, using a #2 tip and let it dry.

Serve and enjoy!

I’ll share photos of making the holly cookies soon.

{Above photo from Instagram} Are you on Instagram btw? It’s become one of my favorite places to chat with others and share photos.  Once restricted to only iPhone users, it’s available for Blackberries now too! Hope to see you there and happy decorating!

xo,

Marian

Gingerbread Cookie Recipe

Ingredients

  • 800 g all-purpose flour
  • 250 g unsalted butter
  • 1 cup packed dark-brown sugar
  • 3 teaspoons ground cinnamon
  • 3 teaspoons ground ginger
  • 1 teaspoons ground cloves
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup molasses

Instructions

  1. In the bowl of an electric mixer fitted with the paddle attachment; mix butter and brown sugar on medium speed until fluffy.
  2. Mix in spices first, then eggs and molasses. Reduce speed to low.
  3. Sift together flour and salt and add to bowl; mix until just combined.
  4. Wrap dough in a disc shape in saran wrap. Let it rest by refrigerating until cold, about 1 hour.
  5. Preheat oven to 350 degrees Fahrenheit. Roll out dough on a lightly floured work surface or between two sheets of parchment paper to about 1/4-inch thick.
  6. Cut shapes out with cookie cutters and place them approximately 2 inches apart on baking sheets lined with parchment paper.
  7. Refrigerate until firm; at least 15 minutes to 1 hour.
  8. Bake cookies until lightly golden; 12 to 14 minutes. Let cool on sheets on wire racks.
http://sweetopia.net/2012/11/simple-cardinal-gingerbread-cookies/

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