Photo Courtesy of Oxmoor House


A variety of candies transform ordinary cookies into seasonal sweets.

Hands-on time: 40 minutes Total time: 1 hour 10 minutes  
Makes 16 cookies

Parchment paper

1 (14.5-ounce) package gingerbread mix

1 teaspoon meringue powder

½ teaspoon hot water

1 (12-ounce) container ready-to-spread fluffy white frosting

32 miniature candy canes

32 black licorice candies

16 sour red cherry candies


1. Preheat the oven to 375°F.  Line baking sheets with parchment paper.  Prepare the gingerbread dough according to the package instructions for gingersnap cookies.

2. Place the dough on a lightly floured surface, roll to 1/4-inch thickness, and cut into 3½-inch ovals, using a floured egg-shaped or oval cookie cutter. Place 2 inches apart on prepared baking sheets.

3. Bake at 375°F for 8 to 10 minutes or until the edges are lightly browned. Transfer to wire racks, and cool completely (about 20 minutes).

4. Stir together the meringue powder and hot water until combined; stir in the frosting. Spoon frosting mixture into a zip-top plastic freezer bag; snip off 1 corner of the bag to make a small hole. Squeeze the bag to pipe 1 dot of frosting mixture at the top of 1 cookie; press the straight ends of 2 candy canes into the frosting to form antlers. (Prop up the candy canes as needed.) Pipe 2 large frosting ovals in the center of cookie; press 1 licorice candy in each oval to form eyes. Pipe 1 dot of frosting at bottom of cookie; press 1 cherry candy in dot to form a nose. Repeat the procedure with the remaining cookies, frosting mixture, and candies. Let stand to dry completely.

Recipe courtesy of Christmas Cookie Swap by Oxmoor House.