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Decorated Cookie Mask

This cookie mask is made up of flavorful gingerbread and sugar cookies held together with royal icing.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 3 hours
Course: Dessert
Ingredients Method

Ingredients
  

Gingerbread
  • 6 Tablespoon Unsalted Butter
  • ¾ Cup Light Brown Sugar
  • ½ Cup Molasses
  • 1 Egg
  • 3 Cup All-Purpose Flour
  • ¼ Teaspoon Baking Soda
  • 1 Tablespoon Ground Ginger
  • 2 Teaspoon Ground Cinnamon
  • ½ Teaspoon Ground Cloves
  • ½ Teaspoon Ground Nutmeg
  • ½ Teaspoon All-Spice
  • ½ Teaspoon Salt
Sugar Cookies (Pomegranate)
  • 1 Cup Unsalted Butter softened
  • ½ Cup Granulated Sugar
  • ½ Teaspoon Vanilla Extract
  • 1 Teaspoon Pomegranate Extract
  • 2 Cup All-Purpose Flour
  • Pinch of Salt
  • Red Food Coloring
Sugar Cookies (Strawberry & Jasmine)
  • 1 Cup Unsalted Butter softened
  • ½ Cup Granulated Sugar
  • 1 Teaspoon Strawberry Extract
  • 1 Teaspoon Jasmine Extract
  • 2 Cup All-Purpose Flour
  • Pinch of Salt
  • Yellow-Orange Food Coloring
Royal Icing
  • 2 Cup Powdered Sugar
  • 1 ½ Tablespoon Meringue Powder
  • 4 to 5 Tablespoon Water
  • Green Food Coloring

Method
 

Gingerbread
  1. Beat together butter, brown sugar, and molasses until light and fluffy. Mix in egg and vanilla extract.
  2. In a separate bowl, whisk together flour, baking soda, and spices
  3. Slowly add the dry mixture into the wet ingredients and make sure to whisk together until just combine
  4. Roll out dough into a disc that is ¼ inch thick. Wrap and Chill until firm (about 20 to 30 minutes).
  5. Heat oven to 350° Fahrenheit
  6. Shape Dough into desired shape using a paring knife or cookie cutter
  7. Bake for 9 to 10 minutes. Let cool on the baking tray for 5 minutes and then transfer to a cooling rack. Let cool completed
Sugar Cookies (Both Flavors Use the Same Method)
  1. Preheat oven to 350° Fahrenheit
  2. Cream together the butter and sugar until light and fluffy
  3. Add extracts, flour, and salt and mix until just combine. Roll out dough and use a cutter to create the desired cookie shapes. Let chill for 20 to 30 minutes minimum.
  4. Let bake for 10 to 12 minutes. Let cool on the baking tray for 2 minutes before transferring to a cooling rack. Let cool completely.
Royal Icing
  1. In a large bowl, whisk together meringue powdered and water until foamy.
  2. Add in powdered sugar, one spoon at a time, and whisk until a smooth liquid is formed
  3. Add in food coloring and mixture into a consistent color. (Make white and green icing)
  4. Place each icing color in their own piping bag and set aside
Assembly
  1. Starting with the white icing, cover the desired area and gently fasten the sugar cookie flower to the gingerbread cookie in the desired coverage
  2. Repeat step above with the green icing and desired corresponding cookies.
  3. Let Icing set. Enjoy!!