“Let It Snow! Let It Snow! Let It Snow!”
It looks like it’s going to be a white Christmas this year with these magical Chocolate Gingerbread Cookies. Heavy snowfall is predicted in areas where there is an undeniable love for gingerbread and chocolate. Thanks to our friends at Sunset and Pastry chef Romina Rasmussen, these winter beauties are our favorite soft and fluffy snowflake.
To make a piping cornet for decorating your holiday cookies, gently roll a sheet of parchment into a cone-shaped funnel and secure the ends of the paper with tape. Easily transfer your melted chocolate into the parchment by bending the tip to prevent drips and standing your DIY piping bag in a tall, empty drinking glass; this allows for hands-free filling. Fold the top over to close your cornet, and then unfold the tip. Now you’re ready for decorating!
Since it doesn’t show any signs of stopping, enjoy a quick video tutorial on how to decorate the perfect holiday cookie and learn to pipe like a pro using parchment paper.
Make-ahead: Prepare the gingerbread cookie dough in advance. Keep up to 1 week refrigerated or 1 month frozen.
Did you enjoy this wintery wonderland of gingerbread cookies? Leave us a comment below and let us know! Don’t forget to check us out on Facebook for more recipes, tips, and menu items perfect for the holidays. See you there!