Simple Decorated Gingerbread Cookies

I love simple, don't you? I'll be honest here. Sometimes outlining and flooding and bagging and be-ribboning and boxing and delivering takes more hours than I have time.

Sometimes, simple wins. Whether you have a schedule of Christmas plays and parties, all of your Christmas shopping still to do, or given recent events, you'd just rather spend that time loving on your family...cute Christmas cut-outs are still attainable, and easy.

First, you'll need gingerbread cookies. A thick, spicy, chewy gingerbread cookie is just perfect for a simple outline design.

This is the recipe I created for the book. I love it. I think you will, too. I've copied the page right from the book for you here:

Now for the easy decorating...whip up a batch of royal icing and you're ready to go. I tinted just a bit of it with AmeriColor gold for the star on the tree, but you could certainly do all-white here. Or use a star sprinkle, or a tree cutter without a star on top...even easier.

Use a #2 tip to outline and fill in a star on the top.

Use a #2 tip to outline the tree.

For the holly, I used a #2 tip for the leaf and a #5 tip for the berries.

Easy peasy.

The next day, or after they have dried completely, feel free to add a little sparkle and shine.

On the trees, I added a little gold luster dust to the stars. Just mix the luster with a bit of vodka and brush it on. Don't worry, the vodka evaporates.

For the holly, mix a 1/4 teaspoon meringue powder with 1/4 teaspoon water and brush the mixture wherever you'd like sparkling sugar to stick. Sprinkle on the sanding sugar and brush off the excess. Or, leave them plain.

This pretty sparkling sugar is from King Arthur Flour.

If you haven't made gingerbread cookies yet this season, it's time.

Seriously. Go do it. Simple or fancy...you won't be sorry.