Gnome Cookies
Crafted from a delectable chocolate dough, these adorable Gnome Cookies are adorned with vibrant icing, adding a festive touch that’s ideal for any holiday cookie tray.
Cut-Out Gnome Cookies
These cookies came about after a simple shopping trip where I stumbled upon some gnome-shaped cookie cut-outs. That and the fact that my sister (Shari) has a fascination for these tiny bearded men as decor made this recipe come to life!
I must say that these are probably one of the easiest shapes to decorate as well – and CUTE! I’m not the most talented cookie decorator, unlike many of my food blogger friends. But effort counts, right? 😀
Why This Recipe Works:
- CLASSIC COOKIES – These chocolate cut-outs are pretty classic and oh, so good. I’ve recently made several batches for Halloween – decorated with witch hats and creepy bats. So much fun and you can use a variety of cookie cutters to make different cookie shapes!
- SOFT AND CHEWY – These cookies are just the right texture. Soft and chewy on the insides and slightly crisp on the outsides. A perfect addition for your cookie trays and they make the sweetest food gift too.
- FULL OF FLAVOR – We love the intense chocolatey flavor of these Christmas gnomes. These are now a part of our Christmas tradition!
- CUTE – How can you ignore the cuteness of gnomes cookies? While I’m not great at cookie decorating, these homemade cookies turned out pretty cute. I used a simple white icing recipe and then used food coloring to make green icing and blue icing. You can use a variety of different colors for any holiday or special occasion.
Ingredients Used:
You’ll need pantry staples for this chocolate sugar cookie recipe.
- Unsalted Butter – Use room temperature butter.
- Granulated Sugar
- Large Eggs – You’ll need one large egg plus one large egg yolk.
- Vanilla Extract
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Baking Powder
- Kosher Salt
The simple frosting is a combination of butter, vanilla, half and half, and powdered sugar.
You’ll also need a gnome cookie cutter (linked below). These little guys make the best cookies.
How to make Chocolate Gnome Cookies:
Step 1
Cream the butter and sugar together. Use a large standing mixer with a paddle attachment. Combine butter and sugar on medium speed until creamy, scraping down the sides of the bowl occasionally. Then add the remaining wet ingredients – eggs and vanilla – and mix again.
Step 2
Add dry ingredients. To the bowl, add the flour, cocoa, salt, and baking powder. Mix again on low speed until well combined. Do not over-mix.
Step 3
Prep dough. Remove the dough from the bowl of the mixer, and form it into a ball. Then take a knife and slice it in half.
Step 3
Prep dough. Remove the dough from the bowl of the mixer, and form it into a ball. Then take a knife and slice it in half.
Step 4
Roll out the dough. Place one-half of the dough in between two pieces of parchment paper and roll it out to about 1/4 inch thickness. Repeat with the other half.
Step 5
Chill. Refrigerate both halves of rolled-out chocolate sugar cookie dough (covered in plastic wrap) until you’re ready to work with it. Chill time can range from one hour to a day.
Step 6
Form shapes. Remove the rolled-out dough and let it rest for five minutes. Then use the sharp cut side of the cookie cutters to press cookie dough into shapes. Place shapes on a parchment-lined baking sheet.
Step 7
Use the scraps to form additional shapes. Roll scraps into a ball and press it out again. You may want to add some cocoa powder to the parchment paper to make it less sticky, especially after the dough has warmed up some.
Step 8
Bake cookies. Preheat oven to 350 degrees. Bake the chocolate cut-out cookies for about 10 minutes, or until they hold their shape. Bake time may vary according to individual ovens and the thickness of cookies.
Step 9
Cool. Let the baked cookies sit on the pan for about 5-10 minutes before carefully transferring cookies to a wire rack to fully cool.
Step 10
Decorate cookies. Decorate chocolate sugar cookies however you wish. We normally enjoy a simple powdered sugar icing but royal icing is super popular too (although it’s not my favorite (flavor-wise).
- Make the icing. In a medium bowl, combine the powdered sugar, melted butter, half and half, and vanilla. Use a hand mixer to combine the ingredients until the frosting is light and creamy.
- Divide the icing into separate parts depending on the colors you’re using. I divided it in half and used one part for the beards (left it white). The other half of the icing was divided in half again – one part green and one part blue.
- Spread the colored icing on the top half of the gnomes and the white in the lower half (the beard). Add a red candy for the nose and some sparkling sugar on the beard. Or decorate however you prefer!
- NOTE: I used a spoon to add icing for the hat and a piping tool (or pastry bags) for the beard.
Storing and Freezing:
- Store cookies in an airtight container for 3-4 days. Keep them at room temperature or in the refrigerator.
- Freeze unfrosted cookies stacked in a freezer bag for up to three months. You can also freeze them frosted in a single layer (in a freezer-safe container).
Other Holiday Cookies:
We’ve got a variety of Christmas cookies for you to try and here are just a few choices. Happy baking!
Recipe FAQs:
A gnome is a mythical creature in folklore and mythology, typically characterized as a small, humanoid being that lives underground or in outdoor settings like forests and gardens. Gnomes are often depicted as tiny, bearded old men with pointed hats and are associated with guarding buried treasures.
Gnomes have become increasingly popular as holiday decorations, especially during the Christmas season. In recent years, they have gained prominence as whimsical and charming additions to festive decor – in gardens as wall as indoors. These holiday gnomes are often dressed in traditional holiday attire, such as Santa Claus hats and red or green clothing, and they are used to add a touch of warmth and whimsy to homes and holiday displays.
Kitchen Tools Used: (affiliate links)
- KitchenAid Stand Mixer
- Wood Rolling Pin
- USA Pan 9 x 13-Inch
- Gnome Cookie Cutter (similar to the one I used but not exact)
xoxo ~Sue
Gnome Cookies
Ingredients
For the cookies:
- 3/4 cup unsalted butter – softened to room temperature
- 1 cup granulated sugar (200 grams)
- 1 large egg – at room temp
- 1 large egg yolk – at room temp
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour (210 grams)
- 3/4 cup unsweetened cocoa powder (61 grams)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
For the icing
- 2 Tablespoons unsalted butter – melted
- 1/4 cup half and half
- 2 teaspoons vanilla extract
- 3 cups powdered sugar (360 grams)
- food coloring, sprinkles, etc.
Instructions
- Cream the butter and sugar together. Use a large standing mixer with a paddle attachment. Combine butter and sugar on medium speed until creamy, scraping down the sides of the bowl occasionally. Then add the remaining wet ingredients – eggs and vanilla – and mix again.
- Add dry ingredients. To the bowl, add the flour, cocoa, salt, and baking powder. Mix again on low speed until well combined. Do not over-mix.
- Prep dough. Remove the dough from the bowl of the mixer, and form it into a ball. Then take a knife and slice it in half.
- Roll out the dough. Place one-half of the dough in between two pieces of parchment paper and roll it out to about 1/4 inch thickness. Repeat with the other half.
- Chill. Refrigerate both halves of rolled-out chocolate sugar cookie dough (covered in plastic wrap) until you're ready to work with it. Chill time can range from one hour to a day.
- Form shapes. Remove the rolled-out dough and let it rest for five minutes. Then use cookie cutters to press cookie dough into shapes. Place shapes on a parchment-lined baking sheet.
- Use the scraps to form additional shapes. Roll scraps into a ball and press it out again. You may want to add some cocoa powder to the parchment paper to make it less sticky, especially after the dough has warmed up some.
- Bake cookies. Preheat oven to 350 degrees. Bake the chocolate cut out cookies for about 10 minutes, or until they hold their shape. Bake time may vary according to individual ovens and thickness of cookies.
- Cool. Let the baked cookies sit on the pan for about 5-10 minutes before carefully transferring cookies to a wire rack to fully cool.
- Decorate cookies. Decorate chocolate sugar cookies however you wish. We normally enjoy a simple buttercream icing but royal icing is super popular too (although it's not my favorite (flavor-wise).
- Make the icing. In a medium bowl, combine the powdered sugar, melted butter, half and half, and vanilla. Use a hand mixer to combine the ingredients until the frosting is light and creamy.* Divide the icing into separate parts depending on the colors you're using. I divided it in half and used one part for the beards (left it white). The other half of the icing was divided in half again – one part green and one part blue.* Spread the colored icing on the top half of the gnomes and the white in the lower half (the beard). Add a red candy for the nose and some sparkling sugar on the beard. Or decorate however you prefer!NOTE: I used a spoon to add icing for the hat and a piping tool (or pastry bags) for the beard.
Notes
- Store cookies in an airtight container for 3-4 days. Keep them at room temperature or in the refrigerator.
- Freeze unfrosted cookies stacked in a freezer bag for up to three months. You can also freeze them frosted in a single layer (in a freezer-safe container).
Made these for a work party and everyone raved about them! Yum!
Oh yay! I love hearing this, Janelle!
These were so fun to make with my kids! I think Santa is going to love them 🙂
He will indeed!
A-freaking-dorable! And really easy to decorate, anyone should be able to do this. That’s another reason they should be on every cookie plate.
These came out SOOO cute and were super yummy!
My granddaughter helped me make these little gnomes and she was so proud of her delicious cookies. It’s going to be an annual event!
That’s so fun to hear, Julie!
This recipe puts me in the spirit. So fun and tasty!
I think so too!