Decorated Nutcracker Cookies
I couldn’t resist; a few weeks ago I put up a Christmas tree (yes, I know, ahem, a few weeks ago), with some of these nutcracker ornaments.
This little guy got me thinking about nutcracker cookies.
Or cookie I should say. I only ended up making the one… He took a little longer than usual to finish. This pic shows the beginning stages of decoration.
Since I’m not very skilled at drawing (or adept at chosing the right side of the cookie apparently), I used an image of Christmas stickers with my KopyKake projector. First piped the dark outlines, then flooded the first layer. After that dried I added more layers of detail.
I’m thinking I’d like to try another one with him {below} as the inspiration:
Gingerbread has never been my favorite cookie, but I do like the taste of the recipe I use from my sister-in-law. It had a bit of a ‘bite’ to it originally (spicy), so I’ve changed it a bit over the years to make it a little more neutral. (Especially for kids!) If you like a bit more of a ‘kick’, add one teaspoon more of the ginger, cinammon and cloves and one teaspoon of pepper.
It’s a great recipe for gingerbread houses as well. If you’d like to try it out, check out the recipe below.
For the royal icing recipe, click here.
For a video on how I made the dough click here.
*Happy baking!
xo,
Marian
Gingerbread Cut Out Cookie Recipe
Ingredients
- 800 g all-purpose flour
- 1 tsp baking powder *omit if you don't want cookies to spread/rise
- 250 g unsalted butter, room temperature
- 1 cup dark brown sugar, packed
- 2 large eggs
- 1 cup molasses
- 3 tsp ground cinnamon
- 3 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp salt
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment; mix butter and brown sugar on medium speed until fluffy. Scrape down the sides of the bowl and spatula as needed.
- Mix in eggs, one at a time, and then molasses. Reduce speed to low. Scrape down bowl as needed.
- Sift together flour, spices and salt and add to bowl; mix on low until just combined. Note that you would sift in the baking powder here as well, if you aren't concerned about the cookies spreading. Even environment and ingredients used affect baking, so if your dough is a bit sticky add flour until it's soft to the touch but doesn't stick to your fingers.
- Roll dough out between parchment or the Dough E-Z mat, and let it rest by refrigerating until cold, about 1 hour.
- Preheat oven to 350 degrees Fahrenheit. Cut out cookie shapes and place on baking sheet lined with parchment paper, approximately 2 inches apart, and re-roll out dough and cut shapes as needed. Refrigerate until firm; at least 15 minutes to 1 hour.
- Bake cookies until lightly golden; 10 to 14 minutes, depending on the size and thickness of the cookie. Let cool on sheets on wire racks and serve as is or decorate with royal icing.
Since you use a different way of measuring for flour and butter. What are they measured as for cups?
I love your nut-cracker cookie! The colours are wonderful, his little *teeth*, the eyes, the glitter on the hat, uniform and boots. You did such a fantastic job. If you did the white ornament on a cookie it would be amazing as well.
@ AmySue:
That’s about:
5 1/2 to 6 cups of flour
1/2 pound or 8 ounces of butter or a.k.a. 1 cup of butter
Ohmygoodness….These are totally adorable and easily the best gingerbread nutcrakers I have ever seen or probably will ever see.
that cookie looks absolutely amazing!!
Perfection!
YAY!! Perfect timing.. I was just going through my files to find my gingerbread recipe when I saw your post!!! We make a gingerbread house every year at our house… I am the cookie maker and my husband is a home-builder…so we look forward to doing this together with our children every year. Your nutcrackers are simply DARLING!!!!! Love all the detail! Can’t wait to make the gingerbread! Thanks for sharing!
I love this one, Marian!
Hi!! thanks for the recipe. Can I replace the molasses with maple syrup?
Cinzietta, I’m not sure about that; I haven’t tried it. If you do please leave a comment telling us about the outcome.
I am a gingerbread eater, and so are the kids, which surprises me! I am VERY ready for Christmas!
Hands down, that is the most gorgeous christmas cookie I have ever seen! wow.
He is absolutely gorgeous. No wonder you only made one – looks like it would take forever!
Marian, he’s beautiful! Love the disco dust! Thanks for the recipe, I’ve been looking for a new one. 🙂
I’ll try that, thanks! 🙂 Everytime I make cookies they get too sticky and have to add flour to make them nonsticky… what am i doing wrong? Yes they came out too floury once baked….
Amy, have you tried rolling your dough out between parchment paper? It helps with the stickiness and you don’t have to add more flour that way.
seriously!! this is amazing-your cookies are a work of art!
Gorgeous, Marian. You don’t actually eat those after spending all that time on them, do you??
Oh my sweet word! That is the most beautiful cookie I have ever seen! I don’t know if I could eat that!!
I love the cookie! Very detailed…it’s almost too good to eat. =)
VERY cute. My son collects Ncrackers. Has about 70 or so… I’d love to make one of these… but, just as you said.. it is a time eater. I can see that.
That cookie must have taken forever to decorate with all those details. It’s absolutely beautiful!
That is NOT a cookie..that is a work of ART! Gorgeous. Your work is so amazing!
I love him!!! I could never eat him….he’s perfect.
Oh my goodness. First: thank you for showing us these. Second: Am I eeeeever going to be able to do that? No way. You’re an artist!
oh… I love your nutcracker cookie.
you are amazing! So colorful and beautiful.
ML
He’s beautiful!
Good golly Miss Marian! That Nutcracker cookie needs to be on display, I’m thinking the Macys Thanksgiving Parade, maybe it’s not too late to get him in. Please don’t let anyone eat the precious guy!
No I have not. I grew up with women in the house that never did it that way. They always used the rolling pin but with flour to prevent it being sticky. However, I never got the recipes YET haha. I just don’t know what I am doing wrong but following recipes to the T but still don’t come out so tasty and perfect to where it shouldn’t be sticky wen u try to roll it out. /sigh!!
You are too talented! The cookie looks amazing. I’m so curious to know just how long it took to decorate it. All the colors are just perfect.
Marie,
Hmmm, that’s a tough one! I should have done a tally. I’m estimating for this (not including clean-up time):
Dough = 1/2 hour
Rolling dough and cutting shape out = 15 mins
Make icing and colouring it = 1 hour
Outlining and different layers (not including drying time) = 1 hour
Hope that helps!
Wow! This is a work of art. It must have taken you forever! Well done!
I LOVE this cookie! amazing attention to detail!
Wow Marian..You are beyond amazing! The level of detail is plain crazy….in a good way :0)
I love your work!
WOW WOW!!! amazing and gorgeous Marian! I am speechless! love it
Gorgeous cookie! Your decorating techniques are amazing. Can you tell me what type of molasses do you use? Fancy, cooking, blackstrap or a combination?
Thanks Cari! I use fancy molasses.
What an absolute piece of art – gorgeous!
Spectacular! I wouldn’t be able to eat it. How long did it take you to decorate it?
Woops sorry totally overlooked that someone commented on that and you replied.
Your cookie is AMAZING!
Amazing as usual. How can such perfection be possible?
I think you have the cutest blog ever and the sweetest and most helpful content on top of it all. I’m copying the recipe for your royal icing and trying it out. I’m laughing at your first tip. Don’t rush or be stressed. Oh well…:-)I’m still trying it.
Candylei
WOW! These are gorgeous cookies, the attention to detail is amazing! I have never made homemade gingerbread before, I must try this recipe!
I can’t believe that I missed putting a comment up on this cookie. Everyone who has left a comment is absolutely right! This is by far the most beautifully decorated Christmas cookie that anyone will ever see. An absoute work of perfection and a true work of art!
It’s always fun to be able to try out brand-new recipes. You can uncover the weirdest recipes on the internet but man can you learn to create some incredible stuff with the net. Thank you!
I’ve only recently found your site and it’s become my favourite for browsing in the little free time I get!
I’m in the midst of making gingerbread houses for all of my little boy’s toddler friends and this amazing cookie has given me the inspiration I needed to not be shy of colours and edible glitter! It’s a genius work of art. Thank you so much for sharing it with us.
Kimmie said you were the best and you really are…he’s amazing!!!
Marian, did you purchase the nutcracker cutter or did you make one? If you purchased it, where did you get it?
Laurel; I used a Christmas sticker, blew it up to the size I wanted, cut out a template which I placed on the dough, and cut the shape with a pizza cutter.
Thanks, Marian. I think I’m going to attempt to make some cookie cutters this year.
How do you get your red so bright and vivid? What food color paste do you use?
Americolor- and lots of it! 😉