- 28
- 30 mins
- 270 mins
Ingredients
- Gingerbread Cookies:
- 2 boxes (14.5 oz each) gingerbread cake and cookie mix (we used Betty Crocker)
- 1/2 cup all-purpose flour
- 1/2 cup hot black coffee or water
- 1/2 stick (1/4 cup) unsalted butter, melted
- Eggnog Glaze:
- 2 cups confectioners' sugar
- 1/4 cup eggnog or milk
- 1 tsp rum flavor extract
- Decorations: black licorice, sweetened flaked coconut (finely chopped), white nonpareils
- You'll also need: 4-in. polar bear cutter; 3-in. primitive star or regular star cutter; thin red ribbon (for bows, optional)
Preparation
Step 1
1. Gingerbread Cookies: Mix gingerbread mix, flour, coffee and butter in large bowl with mixer on medium speed until dough forms. Gather dough together and divide in half; shape each half into a 1-in.-thick disk; wrap in plastic. Refrigerate 30 minutes or until dough is easy to handle.
2. Heat oven to 375°F. You'll need a baking sheet(s).
3. Roll out 1 dough disk at a time to a scant 1/4-in. thickness. Using floured cutters, cut out bears and stars. Transfer shapes to ungreased baking sheet(s), spacing them 2 in. apart. Reroll and cut out scraps.
4. Bake 12 minutes or until edges are firm. Cool 2 minutes on sheet on a wire rack. Remove to rack to cool completely.
5. Eggnog Glaze: Whisk glaze ingredients until smooth.
6. To decorate polar bears: Spread glaze on cookies. Cut licorice eyes, nose and ears, and place in wet glaze. Sprinkle with coconut for fur. Let dry 4 hours or until glaze is hard and set. If desired, tie ribbon bows around necks.
7. To decorate stars: Spread glaze on star cookies and immediately sprinkle with nonpareils. Let dry 4 hours or until glaze is hard and set.