Make deliciously pretty knit-inspired Christmas Cookies this season to share with your family and friends. Simple, easy, and fun project to do with the kids or just on your own with a little fondant and a few texture mats.
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Don't you just love how cute these cookies are? I love stocking!! Christmas stockings have got to be one of my absolute favorite cookies. I decorated some last year and shared a tutorial for that too! And now here's some more. This time a few different ones using the new Knit Simpress Mold Collection.
Why make the cookies
- Homemade Christmas cookies are a classic holiday treat. These cookies are not just delicious but impressive to share with family and friends.
- I've used my No Spread Gingerbread Sugar Cookies which are perfect for this time of the year. Similar to my sugar cookies they do not spread so they work great with fondant and impression mats.
- I made these using the marvelous molds silicone impression mats which take minutes to create the most impressive designs.
Ingredients and substitutes
- Cookies - I hope you already know and have used my Vanilla Sugar Cookie Recipe and Chocolate Sugar Cookie Recipes. In fact, I use these all the time. And, if you need eggless sugar cookies you can also use my recipes Eggless Vanilla Sugar Cookies and Eggless Chocolate Sugar Cookies.
- Fondant - Today, I used my marshmallow fondant but you can use classic cake decorators' fondant or vegetarian fondant.
- Glue - To stick the fondant to the cookies you can use thick sugar syrup or light corn syrup.
Materials
- Cutters - I've used my Christmas cookie set from Wilton. But the options for cookie cutters on the market are endless
- Edible food colors - you can buy pre-colored fondant or you can use gel food colors to dye white fondant.
- Molds - The real reason I made these cookies and the tutorial was that I was so excited about the new knit simpress molds I received from Marvelous Molds.
- Luster dust - gives the fondant a lovely sheen and glow.
Gingerbread Christmas cookies
- Dry ingredients - In the bowl, combine the flour and spices - cloves, cinnamon, ginger, nutmeg, and salt.
- Wet ingredients - in the bowl of a stand mixer cream the butter and sugar until light and fluffy. Add the molasses and egg, followed by the flour.
- Chill - Divide the dough into two and wrap in plastic wrap. Chill until firm enough to roll - about 2 hours or overnight.
Pro tip - the dough is soft and needs to be refrigerated, so avoid adding more flour. - Roll & Cut - Roll the dough on a lightly floured surface to about ⅛ inch thick. Use the Christmas cookie cutters and the desired shapes. Re-roll the leftover dough and cut more cookies.
Pro tip - I use a rolling pin with spacers so the dough is the same thickness all over
- Chill - Place the cookies on a baking tray lined with parchment paper. Place the cookies in the fridge to chill for another 15 minutes.
- Oven - Preheat the oven to 375°F/190°C/ Gas Mark 5
- Bake for 8 to 10 minutes, or until the edges are slightly golden.
- Cool - Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely
- Decorate - Use the fondant and impression molds to decorate the cookies with fondant.
- Dry - Let the fondant dry properly before you stack the cookies and store them in an airtight cookie jar.
- Store - These cookies will stay good for a week
Printable Recipe
Gingerbread Fondant Christmas Cookies
Print Pin Rate Share by Email Share on FB Save GrowCalories: 187kcal
Adjust Servings Here: 24 cookies
Description
Do you want sugar cookies with a wonderful gingerbread flavor? Then these gingerbread sugar cookies are for you. While they are delicious on their own they are also the perfect canvas to decorate with royal icing or fondant.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 3 ½ cups (440 g) All-purpose flour
- 4 oz (113 g) Unsalted butter ( room temperature)
- ¾ cup (165 g) Brown sugar (light)
- ½ cup (170 g) Molasses (unsulphured)
- 1 Eggs (large)
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- ½ teaspoon Allspice
Instructions
- Dry ingredients - In the bowl, combine the flour and spices - cloves, cinnamon, ginger, nutmeg, and salt.
- Wet ingredients - in the bowl of a stand mixer cream the butter and sugar until light and fluffy. Add the molasses and egg, followed by the flour.
- Chill - Divide the dough into two and wrap in plastic wrap. Chill until firm enough to roll - about 2 hours or overnight.Pro tip - the dough is soft and needs to be refrigerated, so avoid adding more flour.
- Roll & Cut - Roll the dough on a lightly floured surface to about ⅛ inch thick. Use the Christmas cookie cutters and the desired shapes. Re-roll the leftover dough and cut more cookies.Pro tip - I use a rolling pin with spacers so the dough is the same thickness all over
- Chill - Place the cookies on a baking tray lined with parchment paper. Place the cookies in the fridge to chill for another 15 minutes.
- Oven - Preheat the oven to 375°F/190°C/ Gas Mark 5
- Bake for 8 to 10 minutes, or until the edges are slightly golden.
- Cool - Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely
- Decorate - Use the fondant and impression molds to decorate the cookies with fondant.
- Dry - Let the fondant dry properly before you stack the cookies and store them in an airtight cookie jar.
- Store - These cookies will stay good for a week
Recipe Notes & Tips
- Always have all the ingredients at room temperature so the butter and sugar cream well.
- Use fine-grain brown sugar or pulse the sugar in a food processor so it dissolves easily when creaming into the butter
- Rest the dough before rolling the cookies. Resting helps the butter firm up again which makes it easier to work and prevents spreading
- If the rolled cookie dough is soft, place it in the fridge for 15 minutes before you cut the cookies. Chilled cookie dough will give well-defined shapes.
- Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies.
- Place cut cookies in the fridge while the oven is preheating to prevent spreading.
- When baked leave the cookies on the tray for 5 minutes then transfer to a cooling rack.
Nutrition Information
Calories: 187- kcalCarbohydrates: 26- gProtein: 2- gFat: 8- gSaturated Fat: 5- gCholesterol: 36- mgSodium: 54- mgPotassium: 107- mgFiber: 0- gSugar: 11- gVitamin A: 260- IUCalcium: 25- mgIron: 1.2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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