Edible Gingerbread Cookie Gift Tags

the alchemist
Posted on 12/03/2012 by hardboiledblond
Gingerbread Cookie Gift Tags

Edible Gingerbread Cookie Gift Tags. Who wouldn't want a little cookie with their gift? These spicy cookies sweeten up any present!

And check out my new blog makeover!

Lots more pictures of these and a lot more info at The Alchemist.

Edible Gingerbread Cookie Gift Tags

adapted from Martha Stewart Living

makes 30-40 gift tags, you can easily halve the recipe if you want to make less

Gingerbread Ingredients

1 cup (2 sticks) (228 g.) unsalted butter

1 cup (200 g.) dark brown sugar, packed

1 1/2 Tablespoons Ground Ginger

1 1/2 Tablespoons Cinnamon

1 tsp. cloves

1 tsp. allspice

1 1/2 tsp. salt

2 eggs

3/4 cup (177 ml) plus 2 Tablespoons molasses - I used a 1 cup measure and eyeballed it

6 cups (900 g.) all purpose flour

Frosting Ingredients

2 cups (200 g.) sifted powdered sugar

1 tablespoon milk (adding in more if needed for proper spreading consistency)

1/2 teaspoon vanilla extract - use clear vanilla (or omit it) if you want the icing to be totally white, regular vanilla will make it beige, or you can use lemon juice to give it a little lemon flavor.

sprinkles or other decorations for topping

Directions for cookies

In the bowl of an electric mixer, use the paddle attachment to cream the butter and brown sugar until the mixture is fluffy. Mix in the spices and salt. Beat in the eggs and molasses, making sure to scrape down the bowl as needed.

Add flour and mix on low speed to combine. Divide dough into thirds, press to flatten and wrap in plastic. Place in fridge and let chill for an hour.

Heat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4. Lightly flour 2 pieces of parchment paper. Roll out the first piece of dough to 1/8 an inch between the two pieces of parchment. Use cookie cutters to cut into desired shapes. Initials, or a large cookie with an initial cut out of the middle. Or any shape you want! Cut a hole for hanging with a straw, or a size 10 or 12 pastry tip. Using a spatula, carefully transfer cookies to parchment lined, or Silpat lined, baking sheet. Cover cookies with parchment paper then top it with a second baking sheet to keep cookies flat while baking. Bake until lightly browned, about 15 minutes. Keep the baking sheet on top for about 20 minutes while cooling. Let the cookies cool completely before frosting. Frost with the frosting recipe provided if desired. Keep cooled cookies (if frosted make sure they are totally dry, overnight is good) in an airtight container before using.

Frosting Directions

In a medium bowl, mix the powdered sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency). If you are adding sprinkles or other decorations, put them on right after frosting the cookies. Then let dry completely before using.

If you want to write names on the cookies, tint the frosting to desired color, use a pastry bag and writing tip, or put frosting into a small baggie and cut a small hole in the corner for writing. If you are writing on a cookie that has been frosted already, make sure that frosting has dried first.

cappyhead 4th-Dec-2012 03:56 am (UTC)
Cute, but kinda gross and unsanitary, unless there's a way to wrap them in plastic before attaching them to a package. Maybe I'm a germ-phobe, but I for one would just throw the cookie away if it was given to me.
hardboiledblond 4th-Dec-2012 04:01 am (UTC)
I mentioned in my blog post, that if I were giving one, I would attach it to the gift right before giving. But yes, you can always wrap it, or put it in a plastic sleeve before giving.
cakecrumbs 4th-Dec-2012 04:14 am (UTC)
Super cute idea!
reparture 4th-Dec-2012 10:02 am (UTC)
Love this idea.
boo___you_whore 24th-Dec-2012 07:36 am (UTC)
aww i used to make these almost every year growing up! except too bad i eat one cookie and i hit my limit
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