Save to Pinterest A whimsical, festive dessert board featuring homemade gingerbread cookies, spiced dips, candies, and decorative treats arranged to resemble a charming holiday village.
This dessert board has become a holiday tradition in my family, bringing everyone together to decorate and enjoy the sweet treats.
Ingredients
- Gingerbread Cookies: 3 cups (375 g) all-purpose flour, 3/4 cup (150 g) brown sugar, 1/2 cup (115 g) unsalted butter softened, 1/2 cup (125 ml) molasses, 1 large egg, 1 1/2 tsp ground ginger, 1 1/2 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp nutmeg, 1 tsp baking soda, 1/2 tsp salt
- Royal Icing: 2 cups (250 g) powdered sugar, 1 large egg white (or 2 tbsp aquafaba for egg-free), 1/2 tsp lemon juice, Food coloring (optional)
- Dips & Spreads: 1 cup (240 g) vanilla yogurt, 2 tbsp honey, 1/2 tsp ground cinnamon, 1/2 cup (120 g) chocolate hazelnut spread
- Assorted Sweets & Decorations: 1 cup (100 g) mini marshmallows, 1/2 cup (50 g) assorted gumdrops, 1/2 cup (50 g) chocolate buttons or coins, 1/2 cup (50 g) peppermint candies, 1/2 cup (50 g) pretzel sticks, 1/2 cup (50 g) candy canes broken into small pieces
Instructions
- Prepare the gingerbread dough:
- In a large bowl, cream butter and brown sugar until fluffy. Beat in molasses and egg. In a separate bowl, whisk flour, spices, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing until combined. Divide dough in half, wrap in plastic, and chill for 30 minutes.
- Preheat oven:
- Preheat oven to 350°F (175°C). Roll dough out to 1/4-inch thickness on a lightly floured surface. Cut into house, tree, star, or village shapes using cookie cutters. Place on baking sheets lined with parchment.
- Bake cookies:
- Bake for 10-12 minutes until edges are set. Cool completely on wire racks.
- Make royal icing:
- Beat powdered sugar, egg white (or aquafaba), and lemon juice until smooth. Divide and tint with food coloring if desired. Transfer to piping bags.
- Decorate cookies:
- Decorate cooled cookies as village houses and trees using icing and candies. Let icing set.
- Prepare yogurt dip:
- Mix yogurt, honey, and cinnamon in a small bowl.
- Assemble dessert board:
- Arrange gingerbread cookies, dips, and assorted sweets on a large board or platter, building a festive village scene. Use pretzel sticks and marshmallows for fencing and snow, and candies for decorations.
Save to Pinterest This recipe always creates magical moments with my family as we build and decorate the village together.
Required Tools
Electric mixer, mixing bowls, rolling pin, cookie cutters (village shapes), baking sheets, cooling rack, parchment paper, piping bags
Allergen Information
Contains gluten (wheat), eggs, dairy, and nuts (if using chocolate hazelnut spread). For egg-free, use aquafaba in royal icing. For nut-free, choose chocolate spread without nuts. Always check labels on candies for allergens.
Nutritional Information
Calories: 390 per serving, Total Fat: 11 g, Carbohydrates: 68 g, Protein: 5 g
Save to Pinterest Enjoy this festive gingerbread village dessert spread as a centerpiece for your holiday celebrations.
Common Recipe Questions
- → What spices enhance the gingerbread dough?
Ground ginger, cinnamon, cloves, and nutmeg combine to give the dough its distinct warmth and festive flavor.
- → Can I make the royal icing without eggs?
Yes, aquafaba can be used instead of egg whites to create a smooth and pipeable royal icing suitable for decorating.
- → How do I keep the gingerbread shapes from spreading when baked?
Chilling the dough for at least 30 minutes before rolling helps maintain shape integrity during baking.
- → What are some ways to decorate the gingerbread village?
Use royal icing tinted with food coloring alongside marshmallows, gumdrops, peppermint candies, and candy canes to create detailed village features.
- → How can I add freshness to the spread?
Including fresh fruit such as strawberries or apple slices adds color contrast and brightens the arrangement.
- → What dips pair well with the sweet board?
Vanilla yogurt spiced with honey and cinnamon, as well as chocolate hazelnut spread, complement the gingerbread and sweets beautifully.