Christmas Gingerbread Penguins Recipe

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the molasses, egg, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 1 hour.

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Roll out one portion of dough to about ¼ inch thickness on a lightly floured surface. Use a penguin-shaped cookie cutter to cut out the shapes. Place the penguin shapes onto the prepared baking sheets, leaving about 1 inch of space between each.

Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

In a small bowl, whisk together the confectioners’ sugar and milk until smooth. If the glaze is too thick, add more milk. If it’s too thin, add more confectioners’ sugar.

Once the cookies are completely cool, use a spoon or piping bag to drizzle the glaze over the penguin shapes, creating the white bellies. Immediately place two sugar pearls on each for eyes, an orange candy for the beak, and two chocolate candies for wings.

Allow the glaze to set for about 30 minutes before serving or storing in an airtight container.