Save A whimsical, festive dessert board featuring homemade gingerbread cookies, spiced dips, candies, and decorative treats arranged to resemble a charming holiday village.
Preparing this gingerbread village with my family has become a joyful holiday tradition that brings everyone together.
Ingredients
- Gingerbread Cookies: 3 cups (375 g) all-purpose flour, 3/4 cup (150 g) brown sugar, 1/2 cup (115 g) unsalted butter, softened, 1/2 cup (125 ml) molasses, 1 large egg, 1 1/2 tsp ground ginger, 1 1/2 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp nutmeg, 1 tsp baking soda, 1/2 tsp salt
- Royal Icing: 2 cups (250 g) powdered sugar, 1 large egg white (or 2 tbsp aquafaba for egg-free), 1/2 tsp lemon juice, Food coloring (optional)
- Dips & Spreads: 1 cup (240 g) vanilla yogurt, 2 tbsp honey, 1/2 tsp ground cinnamon, 1/2 cup (120 g) chocolate hazelnut spread
- Assorted Sweets & Decorations: 1 cup (100 g) mini marshmallows, 1/2 cup (50 g) assorted gumdrops, 1/2 cup (50 g) chocolate buttons or coins, 1/2 cup (50 g) peppermint candies, 1/2 cup (50 g) pretzel sticks, 1/2 cup (50 g) candy canes, broken into small pieces
Instructions
- Prepare the gingerbread dough:
- In a large bowl, cream butter and brown sugar until fluffy. Beat in molasses and egg. In a separate bowl, whisk flour, spices, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing until combined. Divide dough in half, wrap in plastic, and chill for 30 minutes.
- Preheat oven and cut shapes:
- Preheat oven to 350°F (175°C). Roll dough out to 1/4-inch thickness on a lightly floured surface. Cut into house, tree, star, or village shapes using cookie cutters. Place on baking sheets lined with parchment.
- Bake cookies:
- Bake for 10–12 minutes until edges are set. Cool completely on wire racks.
- Make the royal icing:
- Beat powdered sugar, egg white (or aquafaba), and lemon juice until smooth. Divide and tint with food coloring if desired. Transfer to piping bags.
- Decorate cookies:
- Decorate cooled cookies as village houses and trees using icing and candies. Let icing set.
- Prepare the yogurt dip:
- Mix yogurt, honey, and cinnamon in a small bowl.
- Assemble the board:
- Arrange gingerbread cookies, dips, and assorted sweets on a large board or platter, building a festive village scene. Use pretzel sticks and marshmallows for fencing and snow, and candies for decorations.
Save Our family loves gathering around this sweet board, creating memories while enjoying each festive bite.
Required Tools
Electric mixer, mixing bowls, rolling pin, cookie cutters (village shapes), baking sheets, cooling rack, parchment paper, piping bags
Allergen Information
Contains gluten (wheat), eggs, dairy, and nuts (if using chocolate hazelnut spread). For egg-free, use aquafaba in royal icing. For nut-free, choose chocolate spread without nuts. Always check labels on candies for allergens.
Nutritional Information
Calories: 390, Total Fat: 11 g, Carbohydrates: 68 g, Protein: 5 g (per serving)
Save This gingerbread village spread adds charm and joy to any holiday gathering, making dessert a delightful centerpiece.
Recipe FAQ Section
- → How do I keep gingerbread cookies soft?
Store cookies in an airtight container with a slice of bread to maintain softness. Avoid overbaking for tender texture.
- → Can I make the royal icing egg-free?
Yes, substitute egg white with aquafaba to create a smooth, vegan-friendly icing that sets well for decorating.
- → What are some alternatives to molasses in gingerbread?
You can use dark corn syrup or honey as milder substitutes, which slightly alter sweetness and texture.
- → How to arrange the board for best visual impact?
Group gingerbread shapes to form clusters resembling village scenes. Use candies and marshmallows for snow and fencing accents.
- → What dips pair well with gingerbread on the board?
Spiced yogurt dip and chocolate hazelnut spread complement spicy cookie flavors, offering creamy and sweet contrasts.
- → Can this spread accommodate dietary restrictions?
Yes, by using aquafaba for icing and nut-free spreads, it’s possible to adapt for egg-free and nut-sensitive guests.