After our gingerbread house party, we ended up with extra dough and decided to make some festive gingerbread cookies.

The Christmas cookie cutters are from an older set from Williams Sonoma, but looks like they have a lovely new collection this year. The miniature leaves and acorns were created with pie cutters, also from Williams Sonoma. Also love this and this.

For the icing, I used the leftover royal icing from before. I followed this recipe, though you may want to add some water if you’re looking to fill areas. Also dries quickly.

A protip for getting sharper edges on the cookies is to freeze them for about 15 minutes before baking.

Enjoy the baking process and icing decorations. Don’t forget a nice cup of hot tea to enjoy with your cookies after baking. Happy Holidays!