Decorated gingerbread people cookies with cookie butter frosting and colourful sprinkles

Gingerbread People with Cookie Butter Frosting — LorAnn Recipe

Recipe originally published by LorAnn Oils. Shared here with credit to LorAnn — available in store and online at Baking Pleasures.

A new spin on the most classic winter cookie recipe. LorAnn's Cookie Butter Bakery Emulsion goes into both the gingerbread dough and the buttercream frosting, layering warm cinnamon, spice, and clove flavour all the way through. Decorate with food colouring for a fun activity with kids, or keep them simple and elegant for gifting.

You can grab LorAnn Cookie Butter Baking Emulsion (4oz) and LorAnn Cinnamon Spice Emulsion (4oz) in store at Tweed Heads or online.

Ingredients

For the Gingerbread Cookies

  • ⅔ cup unsalted butter, room temperature
  • ¾ cup packed dark brown sugar
  • ⅔ cup molasses
  • 1 large egg, room temperature
  • 1 teaspoon LorAnn Cookie Butter Bakery Emulsion
  • 1 teaspoon pure vanilla extract
  • 3½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ tablespoon ground ginger
  • ½ tablespoon ground cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves
  • 1 cup unsalted butter, softened
  • 2 cups icing sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon LorAnn Cookie Butter Bakery Emulsion
  • Food colouring for decorating (we stock a great range of gel food colours in store)

Directions

Gingerbread Cookies

  1. In a large bowl, whisk together flour, baking soda, salt, and spices. Set aside.
  2. In a stand mixer, beat butter until creamy, about 1 minute.
  3. Add brown sugar and molasses. Beat until creamy, scraping sides as needed.
  4. Add egg, cookie butter emulsion, and vanilla. Beat for 2 minutes.
  5. Gradually add dry ingredients, mixing until just combined.
  6. Divide dough in half, flatten each to about 2.5cm thick, wrap in cling film. Refrigerate overnight.
  7. Preheat oven to 180°C (350°F). Line baking trays with parchment paper.
  8. On a lightly floured surface, roll one dough half to about 6mm thick.
  9. Cut shapes with gingerbread cutters. Transfer to baking trays.
  10. Re-roll scraps and repeat with remaining dough.
  11. Bake for 10 minutes. Cool on tray for 5 minutes, then transfer to a wire rack to cool completely.
  1. Beat butter until pale and creamy.
  2. On low speed, gradually add icing sugar. Beat for 5 minutes until light.
  3. Add heavy cream and cookie butter emulsion. Mix to combine.
  4. Divide into bowls and colour with food colouring as desired.
  5. Pipe or spread onto cooled cookies. Add sprinkles, sanding sugar, or edible glitter for extra flair.

The LorAnn Flavours Used

LorAnn Cookie Butter Bakery Emulsion — water-based and heat-stable, delivering warm, buttery, spiced cookie flavour in both the dough and the frosting. A small amount goes a long way.

Shop Cookie Butter Emulsion — $17.95 →

LorAnn Cinnamon Spice Emulsion — pairs beautifully with the cookie butter for an extra layer of warmth. Try a few drops in the dough alongside the cookie butter.

Shop Cinnamon Spice Emulsion — $17.95 →

Browse the full LorAnn range at Baking Pleasures.

Original recipe by LorAnn Oils — view the original here.

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