Q1: What is the absolute, number one secret to a cut-out cookie that doesn't spread?

The most important secret is to use cold dough. By chilling your dough thoroughly before you roll and cut it, and then chilling the cut-out shapes one last time before you bake them, you are ensuring that the butter in the dough is very cold and solid. This is the key that will prevent the cookies from spreading.

Q2: What is meringue powder, and do I really need it for royal icing?

Meringue powder is a fine, white powder made from dried egg whites.3 It is the modern, secret weapon for a perfect royal icing because it is completely shelf-stable, easy to use, and eliminates any food safety concerns associated with using raw egg whites. It is the key to an icing that will whip up to a beautiful, stiff consistency and will dry to a hard, matte finish.

Q3: Can I make these ahead of time for a Christmas party?

Yes, absolutely! The best method is to bake and decorate your gingerbread cookies a few days in advance. Then, on the day of your party, you can simply whip up a fresh batch of the hot chocolate and let your guests assemble their own, fun "hot tubs."

Q4: Can I make this with a boxed cookie mix?

Of course! For an even easier shortcut, you can absolutely use your favorite brand of a boxed gingerbread cookie mix for the cookie base.

Q5: What if my gingerbread dough is too sticky to roll?

A rich gingerbread dough like this one can be quite sticky! The key is to make sure it is very well-chilled, and to work on a generously floured surface. Don't be afraid to add more flour to your work surface and to the top of your dough as you roll it out.

Gingerbread Hot Chocolate Tubs (A Fun Christmas Treat!)

A whimsical and festive recipe for ‘Gingerbread People in Gingerbread Hot Chocolate Tubs,’ a perfect treat for a Christmas or holiday party. This multi-part dessert features from-scratch gingerbread man cookies that are decorated to look like they are relaxing in ‘hot tubs’ of rich, spiced gingerbread hot chocolate, complete with whipped cream and marshmallow ‘bubbles.’

Author: Evelyn

Ingredients

For the Gingerbread People Cookies:
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon baking powder
1/4 teaspoon fine salt
1/2 stick (4 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup molasses
1 large egg
For the Royal Icing:
8 ounces (about 1 2/3 cups) confectioners’ sugar
1/4 cup meringue powder
Food coloring, as desired
8 gumdrops
For the Gingerbread Hot Chocolate:
6 cups milk
1/4 cup Dutch-process cocoa powder
1/4 cup granulated sugar
2 tablespoons molasses
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
7 ounces good-quality milk chocolate, chopped
Whipped cream, for serving
Mini marshmallows, for serving

Instructions

Make the Cookie Dough: Whisk together the flour, ginger, cinnamon, baking soda, allspice, nutmeg, baking powder, and salt. In a separate large bowl, beat the butter and sugar until fluffy. Beat in the molasses, then the egg. On low speed, gradually add the flour mixture and beat until a sticky dough forms. Divide the dough in half, wrap in plastic, and refrigerate for at least two hours.
Bake the Cookies: Preheat the oven to 350°F. Line baking sheets with parchment. Roll one disk of chilled dough to 1/8-inch thickness on a well-floured surface. Use a 4-inch gingerbread man cookie cutter to cut out shapes. Gently push the legs of the dough cut-outs closer together so they will fit in your mugs. Transfer the cookies to the prepared baking sheets and freeze for 15 minutes to firm up.
Bake for about 12 minutes, until slightly firm. Let the cookies cool completely on a wire rack.
Make the Icing and Decorate: Beat the confectioners’ sugar, meringue powder, and 3 tablespoons of water with a hand mixer until a thick, pure white icing forms. Separate the icing into bowls and color as desired.
Transfer the icing to piping bags and decorate the cookies with bathing suits and sunglasses. Let the icing set for at least 1 hour.
Make the Hot Chocolate: In a medium saucepan, combine the milk, cocoa powder, sugar, molasses, and all the spices. Cook over medium heat, stirring, for about 5 minutes until the sugar has dissolved and the milk is steaming. Do not let it boil.
Whisk in the chopped milk chocolate a little at a time until the hot chocolate is smooth.
Serve: Divide the hot chocolate among 6 to 8 mugs. Place a decorated gingerbread cookie in each mug, resting its arms on the rim. Top with whipped cream and mini marshmallows to look like bubbles.

Notes

Special Equipment: The recipe requires a 4-inch gingerbread man cookie cutter, mugs, and piping bags.
This is a multi-step project ideal for a holiday baking day. The cookies can be made and decorated in advance.
Chilling the dough for at least two hours is a crucial step that makes the sticky dough manageable and helps the cookies hold their shape.
The royal icing uses meringue powder, which allows it to dry hard and is a safe alternative to raw egg whites.
The article references a ‘Cook’s Note’ that is not provided in the text.

Find it online: https://cookupjoy.com/gingerbread-hot-chocolate-tubs/