Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Gingerbread Nativity Creche 3.1 (20) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 21, 2020 Print Share Share Tweet Pin Email Yield: 1 creche This gingerbread creche is the flavorful foundation for cookie decorator Dani Fiori's edible Nativity scene. Also try: Donkey Sugar Cookie, Sheep Sugar Cookie Ingredients 6 cups all-purpose flour, plus more for work surface 1 teaspoon baking soda ½ teaspoon baking powder 1 cup (2 sticks) unsalted butter 1 cup packed dark-brown sugar 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 ½ teaspoons ground cloves 1 teaspoon finely ground pepper 1 ½ teaspoons coarse salt 2 large eggs 1 cup unsulfured molasses Royal Icing Brown gel-paste food coloring Directions Whisk together flour, baking soda, and baking powder into a large bowl. Set aside. 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. Rob Tannenbaum Print