Gingerbread Cornucopia Recipe
Who doesn't love the warm and delightful scent of gingerbread during the festive season? Nothing epitomizes Christmas quite like a homemade gingerbread cornucopia overflowing with delicious treats. This is a beautifully crafted cornucopia made entirely of mouthwatering gingerbread, complete with intricate details of candies, sprinkles, and candy canes. As you marvel at its ornate design, you can almost taste the sweet anticipation of what lies inside. Inside, you'll find an array of festive goodies - from miniature gingerbread men to delicately iced sugar cookies in whimsical holiday shapes. The cornucopia's generous bounty can include any holiday treat you desire. This edible masterpiece is not only visually stunning, but embodies the true spirit of Christmas by bringing joy and indulgence to all who gather around it.
Equipment
- 1 Rolling Pin
- 1 package of parchment paper.
- 1 package of aluminum foil. (For the cornucopia mold).
- 1 baking sheet.
- 1 serving platter.
Ingredients
For the Gingerbread Dough
- 3 cups flour.
- ¼ tsp baking soda.
- 2 tsp ground ginger.
- 2 tsp ground cinnamon.
- ½ tsp ground cloves or allspice.
- ¼ tsp salt.
- 6 tbsp unsalted butter, softened.
- ¾ cups brown sugar.
- ½ cup molasses.
- 1 large egg, room temperature.
- 1 tbsp water.
For the Royal Icing
- 2 cups powdered sugar.
- 2 tbsp water.
For the Edible Decorations
- Assorted candies.
- Assorted sprinkles.
Instructions
Preparing the Gingerbread Dough
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a stand mixer, cream together the butter and brown sugar until light and fluffy. Add the molasses, egg, and water and mix until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together. Knead the dough gently with your hands or the kitchen aid paddle until it forms a smooth ball. (Dough will be sticky!)
- Form the dough into a thick disk, wrap it in plastic wrap, and chill in the fridge for 2 hours or up to 2 days. (The longer the dough chills, the darker it will get for that perfect gingerbread glow!)
Making the Gingerbread Cornucopia Shape Mold
- While the dough is chilling and resting, grab sheets of aluminum foil, about the length of your arm from your elbow to your fingertips.
- Begin rolling the foil sheets into a cone shape one at a time, wrapping each sheet over the previous to create layers. Be sure to leave a hollow cone.
- Take a bunch of sheets of aluminum foil, crinkle them into small and large foil balls, and stuff them inside the foil-shaped cornucopia to keep it from collapsing once the dough is wrapped over it.
- Spray the whole foil-shaped cornucopia mold with cooking spray. Your mold is now ready!
Rolling Out the Gingerbread Dough
- Between two pieces of parchment paper, roll out the dough to a thickness of about 1/4 inch.
- Press the dough onto the foil-shaped cornucopia mold to create the gingerbread cornucopia shape.
Baking the Gingerbread Cornucopia to Perfection!
- Carefully transfer the formed cornucopia onto the prepared baking sheets.
- Bake in the preheated 350-degree oven for 20 minutes or until golden brown.
- Once baked, allow the gingerbread cornucopia to cool completely on a wire rack before moving on to the decoration step. Patience is key!
Enhancing the Cornucopia with Edible Decorations
- Pipe the royal icing to the edge of the opening of the cornucopia and add the edible decorations per your desire.