What kind of cookies will you be leaving for Santa? Don’t forget to leave a tall glass of milk, too! Whether I’m baking elaborate sugar cookies or simple chocolate chip, I always use real butter in my Christmas treats 🙂
Scroll down for the tutorial and supply list to see how I created this Christmas scene cookie and visit Go Bold With Butter for more holiday recipes!
I partnered with Domino® Sugar to create a gingerbread replica of my house and family! Using Domino® Sugar’s Dark Brown Sugar in my gingerbread cookies gives them a rich flavor and keeps them nice and soft. Want to have your very own gingerbread version of your house and family made by me? Follow the instructions to enter Domino® Sugar’s Home Sweet Home contest!
Take a family photo in front of your house with a Domino Brown Sugar product.
A cornucopia of cookies?! Yes, please! 🙂 To make sure my holiday treats taste as good as they look, I always use real butter when I bake. Scroll down for the tutorial and recipes to make your own dessert table centerpiece!
Greased tin foil form (approximately 5.5” long, 3.75” wide, 2.5” high)
Knife to cut the cookies
Stiff peak royal icing in brown
15-second count royal icing in orange, yellow, purple, white, dark green, light green, red, brown (test the consistency by taking a spoonful of icing out of the bowl and dropping it back in. It should take about 15 seconds for the icing to be completely smooth)
12” decorating bags
Decorating tip numbers 1 and 8
Scriber needle or toothpick
To make the cornucopia, drape a piece of cookie dough over the greased tin foil form. Shape and trim the dough to fit.
Bake the form about 6 minutes and check to make sure the dough is keeping its shape. If not, carefully shape the dough around the dorm using an oven mitt or towel to protect your hands. Bake another 6 minutes or until the edges are light golden brown (if it’s not perfect, don’t worry! The whole thing will be covered with icing).
Allow the cookie to cool before removing the form. If the form doesn’t easily come out all at once, you can take it out by tearing pieces of the tin foil away from the cookie.
Cut the vegetable and leaf cookies using the templates from a chilled sheet of cookie dough and bake the cookies according to the instructions.
Ice the cornucopia with stiff peak brown royal icing and a decorating tip 8 using a basket weave pattern. Do do this, pipe one long vertical line and several short horizontal lines over it, leaving enough space for the tip to fit in between the lines. Use the decorator brush to flatten the edges of the short lines, then pipe another vertical line next to the first one making sure to cover the flattened edges of the short lines. Pipe the next column of short horizontal lines so that they fit in between the short lines in the previous column. Continue the pattern until the entire cookie is covered. Finish the edge with a swirl border.
Ice the vegetable cookies with 15-second count royal icing and a decorating tip 1, allowing each section to dry before piping the next. Use the scribe tool or toothpick to help shape the icing.
Ice the leaf cookie by applying a little bit of each color and using the scribe tool or toothpick to marble the colors and shape the edges. While the icing is still wet, pipe a vein using the brown icing and use the scribe tool to shape it.
Allow the icing to dry at least 8 hours before filling the cornucopia.
Click on the template below to save it to your computer and print it out.