Save to Pinterest A whimsical, festive dessert board featuring homemade gingerbread cookies, spiced dips, candies, and decorative treats arranged to resemble a charming holiday village.
This dessert spread quickly became a family favorite at our holiday gatherings, sparking joy with every decorated cookie and sweet bite.
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:
- 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.
- Make yogurt dip:
- Mix yogurt honey and cinnamon in a small bowl.
- Arrange 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 to Pinterest This spread always brings the family together, making holiday decorating an unforgettable tradition filled with laughter and creativity.
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
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This gingerbread village dessert board is sure to impress and delight your guests with its charming presentation and delicious flavors.
Recipe Q&A
- → How do I keep the gingerbread cookies soft?
Ensure not to overbake the cookies and store them in an airtight container once cooled. Adding molasses helps retain moisture and softness.
- → Can I make the royal icing egg-free?
Yes, substitute egg whites with aquafaba to achieve a similar consistency suitable for decorating.
- → What candies work best for decorating the village?
Mini marshmallows, gumdrops, peppermint candies, and candy canes provide festive colors and shapes perfect for embellishing the scene.
- → How long should the dough chill before rolling?
Chill the gingerbread dough for at least 30 minutes to firm up, which makes rolling and cutting shapes easier.
- → Can this spread be prepared ahead of time?
Yes, cookies can be baked and decorated a day in advance to allow flavors to meld and decorating to set properly.