Ingredients
Equipment
Method
- Add all ingredients to the bowl of your stand mixer.
- Start on the lowest speed and gradually increase. Mix for a total of five minutes until the dough comes together fully.
- Form the dough into a disc and wrap tightly in plastic wrap.
- Refrigerate for at least four hours but ideally overnight for the best shape and texture.
- Lightly flour your work surface and roll the dough to about one quarter inch thickness.
- Flour your cookie cutters and cut as many shapes as you like.
- Use a chopstick or the small end of a piping nozzle to make clean holes. If using novelty shapes like dinosaurs you might want to add two, three or more holes so they hang at the right angles when they're on your Christmas tree!
- Place each cookie on parchment lined baking sheets.
- Bake in a 350 degree oven for 16 to 20 minutes (our medium sized dinosaur cookies took 16 minutes here). Bake a small test batch first to find your perfect bake time!
- Allow the cookies to cool on the baking sheet for five minutes before moving them to a cooling rack.
- Let them cool completely. Decorate with your favourite hard icing when fully cooled - I've included a simple glaze recipe here.Then when the icing is hardened and fully dried, thread the holes with whatever ribbon or fishing wire you have and hang them on the tree!
Video
Notes
- Use dark brown sugar for a deeper colour and more caramel scent.
- Change the spices to suit your preferences. Keep total spice to around four teaspoons for the strongest scent.
- Chill the dough overnight for the best shapes.
- Use parchment paper for every batch to prevent burning on the bottoms.
Storage
- Store baked ornaments in an airtight container for two to three weeks.
- Store chilled dough in the fridge up to three days.
Related Recipes:
Check out my Easy Hard Icing for Cookies Recipe HERE!Nutrition information is automatically calculated, so should only be used as an approximation.