After making my gingerbread house I had a bit of leftover dough (from this recipe).
I used the top of a water glass to make circular cookies; pushing the glass firmly through the dough and twisting the glass back and forth before removing will keep them looking perfect (or close enough). Bake ~10 minutes or until edges begin to turn a bit darker. When cool, I added some peppermint extract to the icing to make a tasty filling for sandwiched gingerbread.
Peppermint Icing for Gingerbread Sandwich Cookies
Adapted from Elise‘s Royal Icing
What I Changed (Reflected Below) and Why: Halved recipe since original was for gingerbread house; Added peppermint extract for flavor; Skipped the beating and other complicated steps of the recipe since the texture of cookie filling is more forgiving than icing used as gingerbread mortar; Included option to use water instead of egg white since, again, it’s just filling.
1 large egg white OR 1 Tbsp water
2 2/3 cup powdered sugar, divided
1/2 tsp peppermint extract
1. Combine all ingredients in bowl. Whisk rapidly until well combined and a bit fluffy. This step can alternatively be done in a mixer.
2. Spread in between two gingerbread cookies (or another type of flat cookie). Let rest for several hours or until firm.
Optional Step 3: Roll edges of cookies in crushed candy canes. Do this before the icing is set so that candy canes adhere well.
