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My 5-year-old daughter LOVES helping me in the kitchen, and she’s becoming quite the little sous chef! We often make treats while my 2-year-old is napping. I like when we can make a recipe from start to finish while he’s sleeping like this Hanging Gingerbread Cookie Recipe.
My daughter has been helping me in the kitchen since she was 2, and I’ve been slowly building her recipe know-how and confidence. Today she learned that sometimes the best tool in the kitchen is your hands! She loved squishing the gingerbread dough between her fingers! She also loved cutting out the dough with our snowflake cookie cutter.
She also learned the many uses of Reynolds Cookie Baking Sheets parchment paper!They’re so convenient because they’re already cut to the size of our cookie sheets! She also learned you can use parchment paper for:
- Wrapping cookie dough while it chills.
- Lining cookie sheets for perfectly baked cookies.
- For using under cookies while decorating for quick cleanup (I’m all about the quick cleanup!).
I picked up Reynolds Cookie Baking Sheets at Walmart. You can easily find them on the paper products aisle near the foil.
This Hanging Gingerbread Cookie recipe is easily one of my favorite Christmas cookies recipes! They’re different from other Christmas cutout cookies with a simple twist. All it takes is a small candy cane adhered to the back of these gingerbread cookies to make them hang! My family loves hanging these off of mugs of warm cocoa, they make them cozier that way. I also like making them for gifts and cookie exchanges. And trust me, if you make these for a cookie exchange you’ll be the most popular person in the room!
This Hanging Gingerbread Cookie recipe is SO easy to make, let me show you how!
- Make, roll out, and cut cookie dough.
- Add cut dough to parchment lined cookie sheets.
- Bake until edges are set.
- Decorate with royal icing and dry.
- Attach a candy cane to the back of each cookie using royal icing.
- Allow icing to dry completely, then hang cookies from cups of hot cocoa!
Cook’s Note – Hanging Gingerbread Cookie Recipe
- Use your favorite gingerbread recipe, pouch mix, or refrigerated dough for this recipe.
- The royal icing recipe below made about 1 ½-2 cups. It was the perfect amount for decorating 24, 3-inch snowflake gingerbread cookies.
- The Royal Icing recipe can be doubled, tripled, etc.
- The cookies will keep, in an air-tight container at room temperature between layers of parchment paper, for up to 5 days.
- I do not recommend freezing these cookies once the candy canes are attached. For some reason candy canes “melt” in the freezer.
- To speed up the icing drying time I like to pop decorated cookies in the refrigerator.
- 1 recipe gingerbread cookie dough
- ROYAL ICING:
- ¾ cups powdered sugar
- ½ Tablespoon meringue powder or 1 Tablespoon egg white
- 1 teaspoons lemon juice
- ***2 Tablespoons + 1 teaspoon water
- Edible glitter or sprinkles
- Mini candy canes
- Line baking sheets with Reynolds Parchment Paper. Make, roll out, cut and bake gingerbread cookie dough according to your recipe. Cool cookies completely before decorating.
- Make royal icing by adding powdered sugar, meringue powder (or egg whites), lemon juice and 2 tablespoons ***water to bowl of a stand mixer. Mix on low until combined. Increase speed to high and beat until stiff peaks form, about 5 minutes.
- Place icing in a small, resealable plastic bag. Cut a small portion of one corner off. Squeeze icing onto cutout cookies and sprinkle with edible glitter or sprinkles. Dry completely on a parchment-lined baking sheet.
- Flip cookies over, apply a small amount of royal icing to each cookie, and lightly press candy canes into the icing. Dry completely before hanging cookies from mugs.
If you love Gingerbread, then you must try my Gingerbread Cheesecake Dip recipe. You can make it in just 5 minutes and it’s my most popular Christmas recipe!
For more recipe inspiration check out Reynolds on Pinterest! Which holiday recipe are you looking forward to making this year?