Oh these are so much fun to make! Charming detailed little cookies that are as pretty as they are delicious- we are talking about molded Christmas cookies today.
Molded Christmas Cookies
Anything that goes along with sweet little molds that are detailed and darling and that creates such charming little treats- is a win-win for me. I bought these molds awhile back and have been playing with them for various projects. Today it is all about cookies and whipping up a batch that will impress your guests at first glance.
These are the cutest little things aren’t they? And they come in so many shapes, sizes, themes and more. So you can literally have a drawer full of options to use all year long for cookies. There are 2 types of molds I have used. The first is a silicone mold- the second a wood mold. Which one is better? Totally depends on what you like but I will say- the silicone mold is much easier to get out in one piece. I have used these for fondant and also dough and the result is beautiful. The wood mold are very detailed and just plain charming. So, I have both.
Make your dough
Even though these are gingerbread cookies- I am not going to wade into the best gingerbread dough to make today. Full disclosure here- the gingerbread cookie recipe I used was definitely not as easy to use for these. The gingerbread dough stuck to the molds no matter how much flour or Bakers Joy I used. I have made these with sugar cookie dough and no issues. That said- I had photographed the steps while working on the gingerbread batch. So as they say- do as I say not as I do. Use sugar cookie dough & maybe add some pumpkin pie seasoning for a bit of oomph. 😊
I use bakers joy inside the molds I use. It works wonders to keep the dough from sticking. Sometimes I will add a bit of extra flour to add another layer of easy release- so tinker with it and see what works for you. Once you have sprayed your mold- take a ball of cookie dough and press it into the mold to fill it completely. You can use a rolling pin to push further down if it is a thick cookie- I have found that the palm of my hand will work just as well if it is on the thinner side.
Flip the mold over and release the cookie. If silicone- just roll it until it pops out. If wood- you will have to do some tapping on the counter to get it to release.
Bake as directed for your recipe and cool before sprinkling with a bit of powdered sugar or cinnamon or decorating with icing. Or simply enjoy as is.
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Don’t miss what my friends are sharing today too- happy baking all.
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