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Welcome Santa: Gingerbread Cookies that Perch on the Edge of His Mug

Cookies and milk.  It’s a classic combination, and one that good ol’ Santa will get his fill of this weekend.  Why not treat the round, jolly man of Christmas to a true surprise this year?  Instead of putting out a plate of plain-old cookies, give him a treat that is sure to tell him just how much he is loved at your house.  These Gingerbread Heart Cookies perch on the edge of Santa’s milk mug.  How fun is that?  Inspired by NotMartha.org’s Mini Gingerbread Houses, these little cookies are tremendously easy to make, and so adorabley fun to share.  They are sure to make Santa very, very happy.  And, a happy Santa means only one thing…lots of cookie crumbs!

Gingerbread Hearts for Your Cookies & Milk

  • 3 cups  flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup brown sugar
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoons ground cloves
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoons salt
  • 1/2 cup butter
  • 1 egg
  • 1/2 cup molasses
  • 1/4 cup ice water

In a large bowl, stir together all of the dry ingredients and spices.  In an electric stand mixer, beat together the bitter, egg, and molasses.  Slowly begin to add the dry ingredients until a thick dough is formed.  Add the ice water one tablespoon at a time until the dough is soft, but not sticky.  It should hold together and not be crumbly, but still be thick & pliable.

Turn the dough out and roll it to 1/4″ thickness.  Cut with a medium-sized heart shaped cookie cutter.  Use a knife to carve a small, rectangular slice into the hearts.  (The top of mine are slightly angled, but it’s not neccessary to angle them.  Just make an approximately 1/3″ cut into the right side of the dough, with a vertical slice out of the top of your rectangle.)

Bake the cookies in an oven preheated to 350 degrees for 5-7 minutes.  Remove & cool completely before icing.

Gingebread Icing

  • 1 stick butter
  • 1 cup light corn syrup
  • 1 pound powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla

Mix all ingredients together until a thin paste forms.  Pipe onto cooled gingerbread

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