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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- While the dough chills, preheat the oven to 350° F.
- 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
- Place the coconut in a shallow bowl and set aside.
- 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.
- 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.
- 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.
- If adding faces, pipe on face details to your liking.
Option 2: Simple Icing
- Place the coconut in a shallow bowl and set aside.
- 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.
- Dip the cookies in the icing and allow the excess icing to stream off until a thin layer coats the cookies.
- 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