Save 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 holiday favorite at our family gatherings, with everyone enjoying decorating and snacking 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 and shape:
- 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 to 12 minutes until edges are set. Cool completely on wire racks.
- Make 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 yogurt dip:
- Mix yogurt, honey, and cinnamon in a small bowl.
- Assemble 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 the board, sharing stories and laughter as we decorate and savor these sweet treats.
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 Enjoy creating a festive, interactive holiday dessert that's as fun to make as it is to eat.
Recipe FAQs
- → How do I keep gingerbread cookies soft?
Store cookies in an airtight container once cooled. Adding a slice of bread can help retain moisture and softness.
- → Can I make the royal icing egg-free?
Yes, substitute egg white with aquafaba (chickpea water) for an egg-free version without sacrificing texture.
- → What shapes work best for the village board?
Traditional house, tree, and star shapes help create a charming village aesthetic when arranged on the board.
- → How long can the board be prepared in advance?
Cookies can be baked and decorated a day ahead. Assemble the board shortly before serving for freshness.
- → What are good pairings for this dessert spread?
Complement with hot chocolate, spiced tea, or fresh fruit slices to enhance the festive experience.
- → Are there nut-free options for the spreads?
Use chocolate spreads labeled nut-free or omit nuts to accommodate dietary restrictions safely.