Sweet Gingerbread Garland

Oh how I love Gingerbread at Christmas!  This Sweet Gingerbread Garland is a fun way to enjoy the look and scent of gingerbread all though the holidays!

This past weekend I got together with two girlfriends for an early Christmas visit.  Both friends live out of town, but each year we make every effort to get together around Christmas.  The three of us have been friends since high school, which means we’ve been friends for… well, quite a few years!  All three of us are “crafty”, and we often exchange homemade gifts.  In fact, without previously discussing it, this year all three of us made homemade gifts for each other.  One friend, Cecilia, made some adorable holiday hand towels and a beautiful ribbon pin.  Our friend Esther did some canning and gave us each a beautiful jar of applesauce and a jar of green chili verde sauce.  My gift to each of them was something I baked… shocking, right?  Although the treats I baked are perfectly edible, they were not made to be eaten, but to decorate with!

Here is the “sweet” garland I made for each of my friends…

Here is one hanging across my kitchen window…

I also made a set of matching ornaments…

Pretty cute, if I say so myself!  And since they are made with real gingerbread cookie dough they smell great too!

Would you like to make some ornaments or a garland too?

You’ll need…

Gingerbread cookies (my recipe HERE)

Royal icing (my recipe HERE)

Ribbon or twine (I used twine from The Twinery)

~ Directions ~

Make a batch gingerbread cookies.  Roll the dough a bit thinner than you would for a regular cookie, so the ornament  is not too heavy.  Before baking the dough, use a wooden skewer to make a hole in the cookie (for the string).  Bake the cookies slightly longer than you would for cookie you’d eat, you don’t want these to be soft.

Once baked and cooled, decorate as desired with royal icing.

Let the icing dry completely (about 24 hours), and string some ribbon or twine through the hole in the cookie (you may need to poke the hole open with a toothpick).

Note- These ornaments (or garland) can last several years, just make sure to wrap them up gently and store in a large ziplock type bag so they don’t attract any little critters.

Gingerbread Cookies {Recipe}


Last week I shared some cute Christmas Tree Cookies I made with gingerbread dough.   Gingerbread cookies are one of my favorites, especially around the Christmas season.  Gingerbread cookies stay fresh for up to two weeks, so they are a great choice for a busy season too!   This dough can be rolled thin to make crisp cookies, or a bit thicker for a soft cookie.

Gingerbread Cookies

6 cups all-purpose flour

1 Tablespoon baking powder

1 Tablespoon ground ginger

1Tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1/4 teaspoon ground black pepper

1 cup butter

1 cup molasses

1 cup brown sugar

2 eggs

2 teaspoons vanilla extract

1.  In a large bowl, gently stir together flour, baking powder, and all spices. Set aside.

2.  In the bowl of your electric mixer (or other large bowl), beat butter until smooth.  Add brown sugar, molasses, eggs and vanilla.

3.  Gradually stir in the dry ingredients until they are fully incorporated.

4.  Divide the dough into 3 pieces, and flatten into rounded disk (about 1 1/2 inches thick).  Wrap dough in plastic wrap and refrigerate for at least 3 hours.

5. When dough has chilled, preheat oven to 350*F.  On a lightly floured surface, roll the dough out to desired thickness (1/4- 1/2 inch thick).  (The dough can be rolled out and handled just as I described in my post HERE).  Cut into desired shapes with cookie cutters.  Place cookies at least 1 inch apart on a baking sheet lined with parchment paper or a Silpat type liner.  If the dough is too sticky or soft to work with, put it in the refrigerator or freezer for a few minutes to firm up.

6.  Bake for 9-12 minutes (depending on the size of cookies).  Cool slightly on cookie sheet, then move to a cooling rack to cool completely.

7.  Frost with royal icing, if desire.  HERE is the royal icing recipe I use, as well as some decorating tips to get you started.

Recipe Source:  My own slight variation on several widely available recipes.

The Last Taste of Fall


The stores have already announced that Christmas is well on it’s way, but I think I can squeeze in this one last set of fall cookies.   These would make a beautiful addition to your Thanksgiving dessert selections, or could be bagged individually as a beautiful place card, or take home treat.  One of the great things about decorated cookies is you can make them several days (up to a week) in advance and they will be perfectly delicious!

My sugar cookie recipe and directions are HERE.

And a great decorating tutorial to get you started is HERE.

Here are a few more treats that you may want to add to your Thanksgiving menu…

Pumpkin Pecan Cupcakes

Pumkin Cookies with Maple Icing

Chocolate Crinkles

Rolo Pretzel Bites  (a yummy snack that could be included with casual appetizers)

Cream Cheese Pie  (this is what I’m bringing to my sister’s house for Thanksgiving)

Happy Thanksgiving!

Christmas Trees, Gingerbread, and a Giveaway…


Yesterday I spent most of the day baking and decorating cookies… my idea of a fun day!  One of the projects I was working on were these cute gingerbread trees (using my Gingerbread Cookie Recipe)

The inspiration for the trees came from some adorable Christmas labels I got from Littlebeane Boutique.

Pretty close match, don’t you think?  I was pretty happy with them!  =)

And aren’t those labels beautiful?  I first became of fan of Littlebeane Boutique over a year ago, when I was looking for invitations for my daughter’s candy party. I was so thrilled with the invitations, and have been a big fan of  Littlebeane Boutique ever since! The shop owner, Lori, designs some of the most original and adorable invitations, tags and labels I’ve ever seen!

Would you like some pretty labels to dress of your holiday baking projects?

Littlebeane Boutique is going to give 2 lucky Glorious Treats readers 2 sheets (same design) of custom round labels.  The shop has tons of adorable designs to chose from!  Take a look HERE.

~ How to enter ~

For one entry- Just head over to Littlebeane boutique and take a look at all of the adorable designs. Then come back here and leave a comment telling me your favorite item or design from the shop.

For a second entry- Hop over to Facebook and “like” Littlebeane Boutique, and Glorious Treats too (of course)! Come back here and leave a comment that you have “liked” both pages. If you have a moment, be sure to say “hi” to Lori on the Littlebeane Boutique Facebook page.

For each entry, PLEASE include your e-mail address!

Entries with no contact information will not be eligible to win.
A maximum of two entries per person.

 The winners will be chosen using Random.org. The giveaway will end Wednesday, November 24th at 10:00pm Pacific time.

Photo details-
Cookies packaged in small Wilton Treat Boxes (available on Amazon- follow link, also available at Michael’s, JoAnn’s, etc.).

~~~~~~~~~~~ Giveaway Closed ~~~~~~~~~~~

Winning comments chosen by Random.org…
#64 Freja
#14 Coral Diva
Congratulations!  I’ll be contact the winners to let you know how to collect your prizes.

Busy, busy…

Here’s a peek at my dining room table… I mean “craft room” today.  I’m busy working on 4 different projects… Christmas presents for friends, bowling themed cookies for a friend’s son, and two other little  projects I’ll share soon. 
I was a bit slow, but I just posted the winner for the giveaway from Simply Caked (I posted on the original giveaway post, HERE).
The winner is comment #118- Kristi.  Yay!  Please e-mail me (since you didn’t leave yours, opps!)  glorioustreats@gmail.com
For those of you who didn’t win, I have a litle treat anyway…
Simply Caked is offering an exclusive discount to Glorious Treats readers!
Thru November 30th use the coupon code GLORIOUS15 to receive 15% off all of their great baking supplies! Head on over to Simply Caked and stock up for all your holiday baking. 
Happy Shopping!
Now, I’ll head back to my cookies…