Christmas Gingerbread

Gingerbread cookies and houses are enjoyed all over the world, so Martin and I set out to make our own!

This is the recipe we followed for the gingerbread. It is soft, crunchy, and sturdy but still lovely to eat with the warm Christmas spices.

Martin wanted to make Peach’s Castle and I wanted to make a chapel so we settled on a sprinkle extravaganza with stain glass windows. By the grace of God we managed to build a house since I didn’t use a template… not my best idea, but it worked πŸ™‚

We had so much fun making the stain glass windows that we decided to make smaller cookie versions too.

Stain Glass Gingerbread Cookies

  • Gingerbread cookie dough of your choice
  • baggies (one for each color)
  • a rolling pin or mallet
  • hard candy in varying colors, like jolly ranchers, we used dum dum lollipops πŸ™‚
  • 2 cookie cutters one smaller than the other

Place your jolly ranchers, dum dums or other hard candy in a baggie and crush it with a hammer. You could also use a food processor for this step. Make sure you keep the colors separate. Make your favorite gingerbread cookie dough, roll out to desired thickness and cut out your large shape followed by your smaller shape in the middle. Here is where some math is required- the candies only need 5 minutes to melt, any more and they start to look bad. So take the time your recipe calls for to bake, subtract 5 minutes and bake the cookies for the time remaining. (Our recipe called for an 8 minutes bake time. So I baked them for 3 minutes, removed them, added the candy, and baked for a further 5 minutes.) Remove from the oven, recut if there was a lot of spreading, fill the holes with crushed up candies. Place back in the oven for 5 minutes or until the candies are fully melted and your cookie is GBD (golden brown and delicious!)

Gingerbread Chapel

Our creation in photos, be sure to note Martin’s handy work with the sprinkles covered roof.

Only 3 more sleeps till Christmas!! Happy Holidays friends πŸ™‚

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