SIZE: Other (cookies)
SKILL LEVEL: Moderate/Difficult

1. Plan your gingerbread scene (your own or one gleaned readily from the internet) and prepare sturdy patterns for all required pieces. TIP: Leftover Edible Image® or Designer Prints™ backing makes a wonderfully stable template material.

2. Prepare your favorite gingerbread dough. Use a cook’s knife and an X-Acto-type knife to cut shapes. TIP: Make sure to create cookie “stands” to attach to the backs of the trees and shrubs, if you would like them to stand upright.

3. Bake and let cool. TIP: If excessive dough spreading occurs, trim to shape with a knife while baked dough is still warm and pliable.

4. To bake the standing circular well shape, wrap a band of dough around a round cookie cutter and bake in the oven. Carefully remove cutter when cookie has cooled a bit.

5. The well stones, roof panels, shrubbery, birdhouse and planter box are iced using the run sugar method. To make icing for this method, mix a batch of royal icing and set aside 1/3 of the regular recipe. Take the remaining 2/3 and thin it down with warm water. To test for correct consistency, drop thinned royal icing from your spatula into the royal icing in the bowl. If the drop disappears by the count of 10, the royal icing has reached correct consistency. 

6. Mix batches of colored run sugar; cover and set aside. 

7. When cookies have cooled, use a #2 tip to outline the roof panels, planter box and birdhouse with white royal icing of the standard consistency.

8. Using a #2 tip, fill in the outlines with tinted run sugar, as shown.

9. Using a #2 tip, ice the shrubs and well stones.

10. Using #2 tips, pipe door, window, roof, birdhouse, well and tree details.

11. Adhere cookie pieces together, or to peppermint sticks, when all embellishing royal icing décor has dried, using your preferred method (caramel, melted chocolate and royal icing are among the more popular methods). TIP: Be sure to affix pastillage snowflakes in the window frames before final assembly. 

12. Attach Dec-Ons® decorations with a dab of icing.


Decorating idea by Charra Jarosz