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Gingerbread Coconut Llama Cookies by Baking The Goods.

Gingerbread Coconut Llama Cookies


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Description

These darling Gingerbread Coconut Llama Cookies with textural semi-sweet coconut set against rich molasses & ginger, cinnamon spices will warm you right up.


Ingredients

Units

GINGERBREAD COOKIES

  • 3 cups all purpose flour
  • 1 1/2 tablespoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoons salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cardamom
  • 1 medium orange, zested
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup brown sugar
  • 1/2 cup molasses
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract

ROYAL ICING

  • 2 cups powdered sugar, sifted
  • 1 large egg white
  • 2 tablespoons orange juice, freshly squeezed & strained
  • 1 cup shredded coconut flakes

Instructions

GINGERBREAD COOKIES

  1. In a medium bowl, whisk together the flour, ginger, cinnamon, salt, baking soda, cardamom & orange zest. Save the orange for the icing. *adding the zest to the dry ingredients keeps it from clumping together in the cookies. 
  2. In the bowl of a stand mixer, beat together the butter and brown sugar on medium-high speed until light and fluffy, about 5 minutes. Be sure to scrape down the sides of the bowl a few times.
  3. With the mixer on a low speed, slowly add the eggs, vanilla and molasses. Stir until it's just mixed in. Scrape down the sides of the bowl a couple of times.
  4. Slowly stir in the dry ingredients and mix until just blended. Scrape the bowl and turn the dough out on a clean, lightly floured surface.
  5. Gather the dough into 2 balls and flatten into smooth disks about 1 1/2" thick. Wrap in plastic wrap and chill in the fridge for at least 30 minutes up to overnight.
  6. On a lightly floured surface, roll out a dough disk to 1/4" thickness. Dip the llama cookie cutters in flour and stamp out shapes. Gather the scraps together, re-roll and cut out more cookies until the dough is all used up. Repeat with second dough disk. Place cookies closely on a lined baking sheet and chill in the fridge or freezer for at least 30 minutes, until cookies have firmed up.
  7. While the dough chills, preheat the oven to 350° F.
  8. Place cookies on lined baking sheets 2" apart and bake for 8-10 minutes until cookies are slightly firm to the touch but still soft on the inside. Allow to cool slightly on baking sheets then transfer to a cooling rack.

DECORATING THE LLAMA COOKIES

Option 1: Royal Icing

  1. Place the coconut in a shallow bowl and set aside.
  2. Sift the powdered sugar in a mixing bowl. Whisk in the egg white and 2 tablespoons of the strained juice from the reserved orange, whisk well until smooth and glossy. The icing should slowly stream off the whisk in a smooth ribbon. If the icing seems too thick, add more orange juice, 1 tablespoon at a time. If it's too thin, add more sifted powdered sugar, 1 tablespoon at a time.
  3. Cap your pastry bag with a small, round pastry tip. Outline the bodies of the llama cookies, leaving the lets, necks and faces exposed. Outlining creates a barrier that prevents the icing from running down the sides of the cookies. Flood the inside of the outlined cookies with icing right away for a smooth, eggshell finish.
  4. While the icing is still wet, gently dip the exposed icing into the shredded coconut flakes so they stick to the iced areas of the cookies. Place on a cooling rack to set for at least an hour before serving.
  5. If adding faces, pipe on face details to your liking.

Option 2: Simple Icing

  1. Place the coconut in a shallow bowl and set aside.
  2. Sift the powdered sugar in a mixing bowl, whisk 2 tablespoons of the strained juice from the reserved orange, whisk well until smooth and glossy. The icing should slowly stream off the whisk in a smooth ribbon. If the icing seems too thick, add more orange juice, 1 tablespoon at a time. If it's too thin, add more sifted powdered sugar, 1 tablespoon at a time.
  3. Dip the cookies in the icing and allow the excess icing to stream off until a thin layer coats the cookies.
  4. While the icing is still wet, gently dip the exposed icing into the shredded coconut flakes so they stick to the iced areas of the cookies. Place on a cooling rack to set for at least an hour before serving.

Notes

*These cookies can be frozen and baked later. Just cut the llama shapes and chill in the freezer on a lined baking sheet. Once they are solid, transfer to a freezer baggie and store up to 2-3 months. 

  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: Cookies