A festive board with spiced gingerbread cookies, creamy dips, and assorted candies arranged for holiday enjoyment.
# Components:
→ Gingerbread Cookies
01 - 3 cups all-purpose flour
02 - 3/4 cup brown sugar
03 - 1/2 cup unsalted butter, softened
04 - 1/2 cup molasses
05 - 1 large egg
06 - 1 1/2 tsp ground ginger
07 - 1 1/2 tsp ground cinnamon
08 - 1/2 tsp ground cloves
09 - 1/2 tsp nutmeg
10 - 1 tsp baking soda
11 - 1/2 tsp salt
→ Royal Icing
12 - 2 cups powdered sugar
13 - 1 large egg white or 2 tbsp aquafaba for egg-free
14 - 1/2 tsp lemon juice
15 - Food coloring (optional)
→ Dips & Spreads
16 - 1 cup vanilla yogurt
17 - 2 tbsp honey
18 - 1/2 tsp ground cinnamon
19 - 1/2 cup chocolate hazelnut spread
→ Assorted Sweets & Decorations
20 - 1 cup mini marshmallows
21 - 1/2 cup assorted gumdrops
22 - 1/2 cup chocolate buttons or coins
23 - 1/2 cup peppermint candies
24 - 1/2 cup pretzel sticks
25 - 1/2 cup candy canes, broken into small pieces
# Method:
01 - Cream butter and brown sugar until fluffy. Beat in molasses and egg. Whisk flour, spices, baking soda, and salt separately. Gradually mix dry ingredients into wet until combined. Divide dough, wrap in plastic, and chill for 30 minutes.
02 - Preheat oven to 350°F. Roll dough to 1/4-inch thickness on floured surface. Cut shapes with cookie cutters and place on parchment-lined baking sheets.
03 - Bake cookies for 10 to 12 minutes until edges set. Cool completely on wire racks.
04 - Beat powdered sugar, egg white or aquafaba, and lemon juice until smooth. Divide and tint with food coloring if desired. Fill piping bags.
05 - Use royal icing and candies to decorate cooled cookies as village houses and trees. Allow icing to set.
06 - Combine vanilla yogurt, honey, and ground cinnamon in a bowl.
07 - Arrange gingerbread cookies, dips, and assorted sweets on a large platter to create a festive village. Use pretzel sticks and marshmallows for fencing and snow, and candies for decorations.
