• 20 Ratings

This gingerbread creche is the flavorful foundation for cookie decorator Dani Fiori's edible Nativity scene. Also try: Donkey Sugar Cookie, Sheep Sugar Cookie

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together flour, baking soda, and baking powder into a large bowl. Set aside.

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  • Place butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.

  • Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to 1/4-inch thick. Using creche-shaped cookie cutters, cut one center piece and two end pieces. Transfer to baking sheet. Stick two toothpicks in the bottom edge of each cookie.

  • Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.

  • Meanwhile, mix together royal icing with brown gel paste until desired dark brown shade is reached. Transfer to a small squirt bottle with a wide tip. Draw a wood or faux-bois design on creche. Let dry completely before assembling on foam or on a cake.

Reviews

20 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 3