MUG TOPPERS RECIPES

Steps:

• Freeze cookie dough several hours or until completely frozen.
• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• Cut frozen dough into 1/2-inch slices. Using small- and medium-size basic-shape cookie or fondant cutters, cut out mug toppers. (I found my small cutters in the cake decorating section of my local craft store. They are normally fondant cutters. Make sure you use a basic shape. This dough does not work well with ornate shapes like snowflakes and such.)
• Quickly while dough is still frozen, place on cookie sheet. Bake 10 minutes. Remove from cookie sheet to cooling rack; cool 2 to 3 minutes.
• With small paring knife, cut small wedge from each cookie; place on mug to cool completely. You may need to carefully mold the cookies a bit to the mug. The smaller cookie also helps to balance the larger cookie.
• Once cookies are cool, place candy melts in double boiler over hot water; melt candy. Carefully dip top of each smaller cookie into melted candy; place on parchment-lined cookie sheet. Refrigerate 10 minutes or until candy is set.
• Remove from refrigerator. Place paring knife in bowl of warm water; let knife warm up. Remove from water; dry off knife with towel. Use knife to remove any candy that has covered the little wedge cut out earlier.
• Place mug toppers on mugs; fill mugs with your favorite hot beverage.

Steps:

• In a large bowl, beat the butter, brown sugar and molasses until fluffy. Add the eggs, beating well after each addition.
• In a separate medium bowl sift together the flour, ginger, cinnamon, all spice, baking powder, baking soda and salt and mix to combine. Add the dry ingredients to the butter mixture, and mix to combine (I start using a spoon or my mixture then finish with my hands).
• Divide the dough into 2 balls, wrap tightly in plastic wrap, form into thick disk (easier to roll) and refrigerate for 2 hours or overnight.
• Preheat the oven to 350 F and line two baking sheets with parchment paper (you can bake in batches if you only have one baking sheet).
• Roll each ball of dough out on a lightly floured clean surface until around 1/8" thick. Using a mini house cookie cutter, cut out the cookies (make sure to make two fronts, two side walls, and two roof panels for each) and use a metal spatula to lift each cookie to the baking sheet, leaving about 1/2" apart. Repeat with the remaining dough. You can re-roll the scraps once (gets too dry after that in my experience).
• Bake the cookies until they are just golden brown, around 12-15 minutes and remove from the oven. Cool on a cooling rack.
• Once cool, use icing to build the gingerbread homes, and use extra for additional decoration if you wish!