Gingerbread Cookies With Buttercream

Happy Holidays! In my ongoing partnership with Krusteaz, I have another delightful recipe for you today. I used the Krusteaz Gingerbread Cookie Mix paired with a homemade spiced marshmallow buttercream to make these darling cookies. They’re perfect for holiday parties or neighbor gifts- let your kids get in on the fun and enjoy!

Prep

Prep Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 28-30

Ingredients

Cookies:

1 package Krusteaz Gingerbread Cookie Mix
1 egg
6 tablespoons butter, softened

Spiced Marshmallow Buttercream:

1 cup softened butter (2 cubes)
1 jar (7 oz) marshmallow creme

2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
¼ teaspoon nutmeg

Additional ingredients:

Various colored sugar sprinkles- silver, gold, red, green and clear work well
Silver sugar pearls
Icing- whisk together ½ cup powdered sugar, 1 teaspoon corn syrup and 1 teaspoon hot water. Transfer into plastic bag and cut a small corner to pipe frosting onto the cookies. 

Instructions

Preheat oven to 350°F. Stir together cookie mix, egg and butter until dough forms.  Cover and refrigerate dough for 15 minutes.

Transfer dough to greased or floured surface and roll to ¼” thickness.

Cut to desired shapes with small cookie cutters.  Place 1 inch apart onto greased or parchment lined cookie sheet. Bake 7-8 minutes. Let cookies cool an additional 2 minutes on pan. Transfer to a baking rack to cool completely. 

Pair 2 gingerbread cookies together. I used a mini gingerbread cookie cutter (2 1/2” tall) and yielded 66 cookies total, or 33 pairs. 

Mix together all ingredients for the spiced marshmallow buttercream until light and fluffy.  Transfer to a plastic bag and cut the corner to pipe frosting onto the inside of one of the gingerbread cookie pairs. Top with remaining cookie to make a sandwich. Sprinkle colored sugar on outside of the buttercream edge. Finish by making buttons and face with piped icing and sugar pearls. 

 

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