Gingerbread Mug Buddies
Updated: Dec 12, 2022
Servings: 12-15 cookies
1 3/4 cups all purpose flour
1/2 tsp. baking soda
1/2 Tbsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. salt
1/4 tsp. cloves
6 Tbsp. salted butter (softened)
6 Tbsp. dark brown sugar
1/3 cup molasses
1 tsp. vanilla
Whipped Cream Recipe (Optional):
1 cup heavy whipping cream
2 1/2 Tbsp. confectioners sugar
dash of salt
1 tsp. vanilla
Royal Icing Recipe (for decorating): Click Here
Starting with the dry ingredients, whisk together the flour and all of the spices listed below it until well combined then set aside.
In a separate bowl or bowl of a stand mixer fit with the paddle attachment, whisk together the butter and brown sugar until smooth with no lumps.
Add the molasses to the butter mixture and continue to mix until everything is nicely combined. Add in the egg and vanilla.
Add the dry ingredients into the wet and mix together until you have a nice dough formed. It might get hard to mix, you can always pour your contents out onto the table and bring everything together using your hands.
Once you have a nice, evenly mixed gingerbread dough, wrap it with plastic wrap and shape it into a disc then place in the fridge for 1 hour.
After 1 hour, let the dough sit out at room temp for about 10-15 minutes before you begin rolling so you don't break your hands trying to roll out hard dough.
Preheat the oven to 375 degrees F.
Roll the dough out to 1/4" thickness.
Cut out all of your gingerbread, christmas tree, snowflakes etc. You can take the scraps and re-roll them until you have used up all of the dough. Place the cookies about 1 1/2" apart, they will spread just a little bit.
Cut out a small rectangle on the bottom of each shape about 1/2" into the cookie and 1/4" wide. Use the video above for reference.
Bake the cookies for 8-12 minutes or until they are soft to the tough on the top without being too doughy that your finger makes a big impression. If the indent that you cut out isn't so clear due to the cookies spreading, simply go in and make that cut again while the cookies are hot out the oven.
Let the cookies cool completely before decorating.
Decorate them however you wish! You can refer to the video above to see how I decorated mine. I used royal icing to decorate mine which you can find the recipe to by clicking here.
To make the whipped cream (optional), in the bowl of a stand mixer fit with the whisk attachment, whisk the cream, sugar and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.
Place the decorated cookies onto a mug of coffee, hot chocolate, tea - whatever you wish! Top with whipped cream, sprinkles, peppermint pieces etc.