This Hanging Gingerbread Cookie recipe is a unique spin on the classic. Just add a small candy cane to the back and hang the cookies from a nice warm cup of cocoa!
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Hanging Gingerbread Cookie Recipe

This Hanging Gingerbread Cookie recipe is a unique spin on the classic. Just add a small candy cane to the back and hang the cookies from a nice warm cup of cocoa! #BakingMagicMoments
Course Cookie
Cuisine Christmas, Holiday
Author Jillian - a Food, Folks and Fun original!

Ingredients

  • 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
  • GARNISH:
  • Edible glitter or sprinkles
  • Mini candy canes

Instructions

  • 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.

Notes

***If you’re using egg white instead of meringue powder, please use only 1 Tablespoon of water!