Christmas Gingerbread Bowl & Cookies
Submitted by amymarien
Spiced gingerbread dough shaped into edible bowls over an ovenproof glass mold, with star cutouts around the rim. Use leftover dough for classic Christmas gingerbread cookies.
YIELD
60 servingsPREP
30 minCOOK
45 minREADY
2 hrsThis recipe pulls double duty: an edible gingerbread bowl that works as a holiday centerpiece AND enough leftover dough for dozens of cut-out cookies.
The dough is rich with butter, molasses, dark corn syrup, and a full spice rack of cinnamon, cloves, ginger, allspice, and a surprising pinch of black pepper. It’s stiff, sturdy, and smells like Christmas the moment you start mixing.
Roll a quarter of the dough into a circle, drape it over an inverted foil-covered bowl, and bake until firm. Little star-shaped cutouts around the rim let light through and give it that wow factor.
Fill it with candies, ornaments, or more cookies for a gift that people will talk about all season.
Chef Tips
- Chill the dough overnight. This is non-negotiable. The dough is too soft to work with straight from the mixer.
- Smooth the foil carefully onto the outside of the bowl. Every wrinkle transfers directly to the gingerbread.
- Refrigerate the shaped dough on the bowl for an hour before baking. This prevents slumping in the oven.
- Don’t stretch the dough when pressing it onto the bowl. Stretched dough shrinks and cracks during baking.
- Store the finished bowl in a dry spot away from kitchen steam. Humidity softens gingerbread fast.
Ingredients
Directions
In a large mixer bowl, cream the butter and sugars until fluffy, about 1 minute.
With the mixer running, add the molasses, corn syrup, vanilla and eggs, one at a time, beating until the mixture is well combined.
In another large bowl, combine the remaining ingredients with a whisk.
Add the flour mixture gradually to the creamed mixture (the dough will be very stiff and you may have to use your hands to get all the flour worked in).
Divide the dough into quarters and wrap each in plastic wrap. Chill overnight.
Cover the outside of a 1½ quart ovenproof glass bowl with a lipped edge with aluminum foil, bringing the foil over the edges to the inside.
Make sure the foil is on very smoothly.
Spray the entire bowl with vegetable cooking spray and set aside.
On a floured surface, roll one-fourth of the dough into a circle ¼ inch thick.
Immediately lift the dough and press it onto the outside of the bowl, molding it firmly to the shape of the bowl without stretching it.
Trim the dough around the edge of the bowl with a sharp knife, then, using a small star-shaped cutter, cut out stars around the lipped edge of the bowl about 1½ to 2 inches apart and about 1½ inches up from the bottom of the inverted bowl.
Refrigerate the bowl for 1 hour, this firms up the dough.
Preheat the over to 350℉ (180℃).
Place the inverted bowl on an ungreased baking sheet and bake 20 to 30 minutes, or until lightly browned and firm to the touch.
Allow the gingerbread to cool on the bowl.
When cool, carefully loosen the foil and lift the foil and gingerbread shell off the bowl.
Peel away the foil and discard; store the shell, uncovered, in a dry place away from the humidity of the kitchen.
Use the remaining dough to make 3 more bowls, or cut with decorative Christmas cutters into cookies.
Bake the cookies on a lightly greased baking sheet for 8 to 10 minutes, or until they are lightly browned.
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