Gingerbread Heart Cookies
Soft gingerbread hearts with a simple white icing, topped with almonds and a red candy for a festive touch. Quick to make and perfect for sharing.
- Total time
- 25 min
- Servings
- 12
- Calories
- 180
- Protein
- 3g
Ingredients
- 1 lb gingerbread dough
- 1 cup powdered sugar
- 2 tbsp milk
- ¼ cup sliced almonds
- 12 piece red candies
Instructions
- 1
Preheat oven to 350°F. Roll out the 1 lb gingerbread dough on a floured surface to 1/4 inch thick. Cut into heart shapes and place on a baking sheet lined with parchment paper.
- 2
Bake for 10-12 minutes until edges are lightly browned. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- 3
In a small bowl, whisk together the 1 cup powdered sugar and 2 tbsp milk until smooth. If too thick, add a drop more milk; if too thin, add more sugar.
- 4
Spread the icing over each cookie. While wet, press a few sliced almonds and one red candy onto each heart. Let set for 10 minutes before serving.
Tools you’ll need
- rolling pin
- heart-shaped cookie cutter
- baking sheet
- parchment paper
- wire rack
- small bowl
- whisk
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