This holiday season, communicate your feels by way of emoji gingerbread cookies. They bring the spirit while also speaking the universal language of 2016: emoji speak. Today we’re sharing Gimme Some Oven’s recipe for gingerbread cookies and decorating them with our favorite emoji faces. Follow along to see how we made these festive Christmas cookies. Oh, and if you’re into making things SUPER TINY, check out our Make It Mini emoji cookie video!
- 3 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
- 1/2 cup packed dark-brown sugar
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon finely ground black pepper (optional)
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup unsulfured molasses
- Sift flour, baking soda and spices into a bowl.
- Fit a standup mixer with the paddle attachment. Add butter and sugar and mix until fluffy. Then add eggs and molasses and beat until combined. Slowly add flour mixture on low speed, then beat until combined.
- Divide the dough into thirds and make each section a ball. Wrap in plastic and refrigerate for an hour (or more).
- Preheat the oven to 350 degrees Fahrenheit.
- Take dough out of the fridge and let it thaw for about five minutes. Then roll out to about 1/8-inch thickness with a rolling pin on a flat surface (be sure to put down some flour first!). Use a circular cookie cutter to punch out as many cookies as you can.
- Bake about 8-10 minutes, until crisp but not too dark. Let cool on a wire rack.
- Use your favorite royal icing recipe and pipe the icing onto each cookie using pictures of emoji as your guide.
We know — sifting seems pointless, but it’s not! Don’t skip this important step.
The dough will get pretty thick once you’ve added all of the flour mixture. If you need to, get the last bit incorporated with your hands.
Refrigeration is v. important, so be sure to cool your dough before you start punching out your cookies. Our circular cookie cutter was pretty big, which made icing the cookies easier. Go for the size you want, but keep in mind: the smaller the cookies, the tinier the faces you’ll draw.
You might want to practice your designs first on a piece of parchment paper or a plate. Once you get the hang of it, decorate your cookies!
Author: Roxy Taghavian
Food Production and Styling: Kelly Bryden
Photography: Tory Putnam