You can find mermaid cutters at cookiecutter.com, and gingerbread boys from annclark.com. Decorate with icing, sprinkles, and dragées for a sweet and spicy coastal treat!

Julia Rutland
Recipe by Coastal Living December 2011

Gallery

Jim Franco; Styling: Rebecca Donnelly

Recipe Summary

prep:
10 mins
chill:
1 hr
bake:
8 mins
total:
1 hr 18 mins
Yield:
Makes about 4 dozen 4-inch cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat first 2 ingredients at medium speed with an electric mixture until fluffy. Beat in honey and egg.

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  • Combine flour and next 5 ingredients. Gradually add flour mixture to butter mixture, beating until blended.

  • Shape dough into 2 flat disks. Cover with plastic wrap; chill at least 1 hour or until firm.

  • Preheat oven to 350°. Line several large baking sheets with parchment paper or nonstick aluminum foil. Roll out dough, 1 section at a time, to 1/4-inch thickness on a floured surface. Cut out gingerbread shapes with cookie cutters. Re-roll trimmed-off dough to make additional cookies. Place 1 inch apart on prepared sheets.

  • Bake cookies, in batches, 8 to 10 minutes. Cool 1 minute on baking sheets; remove to wire racks to cool completely.

  • Decorate cookies with Royal Icing or prepared frosting in a tube, and candy and sprinkles, if desired. Let icing harden at least 1 hour.

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