Holiday Cookie Platter

Ingredients

• --- Gingerbread Dough ---
• 3 cups all-purpose flour
• 2 tsp ground ginger, 1 tsp cinnamon, ¼ tsp cloves
• ½ cup unsalted butter, softened
• ½ cup dark brown sugar
• 1 egg, ¼ cup molasses
• --- Snickerdoodle Dough ---
• 2¾ cups flour, 2 tsp cream of tartar, 1 tsp baking soda
• 1 cup butter, 1½ cups sugar, 2 eggs
• 2 tbsp cinnamon sugar (for rolling)
• --- Royal Icing ---
• 3 cups powdered sugar, 2 tbsp meringue powder, 4–5 tbsp water
• Food coloring in red, green, white

Instructions

1. 1

   Make Gingerbread Dough

   Beat butter and sugar. Add egg and molasses. Whisk in flour and spices. Wrap and refrigerate 2 hours. Roll to ¼-inch, cut into shapes, bake at 375°F for 8–10 minutes.

2. 2

   Make Snickerdoodle Dough

   Beat butter and sugar until fluffy. Add eggs. Mix in flour, cream of tartar, and baking soda. Roll into 1-inch balls, coat in cinnamon sugar, bake at 375°F for 10–12 minutes.

3. 3

   Make Royal Icing

   Beat powdered sugar, meringue powder, and water until stiff peaks form. Divide and color with food coloring. Use thinner icing for flooding, thicker for piping details.

4. 4

   Decorate Gingerbread

   Once completely cool, flood gingerbread cookies with royal icing. Let set 30 minutes. Add piped details — buttons, faces, scarves, bows.

5. 5

   Let Everything Cool & Set

   Allow all icing to harden fully at room temperature — at least 2 hours. Don't rush this step or your platter will smear.

6. 6

   Assemble the Platter

   Arrange cookies on a large board or platter — gingerbread people in the center, snickerdoodles in clusters. Add fresh rosemary sprigs, candy canes, and a dusting of powdered sugar 'snow'. Gift, share, and enjoy!