I hope everyone had a yummy Thanksgiving last week!
These Gingerbread Turkeys were one of the treats I made this year.
Just like my Autumn Leaves Mini Gingerbread Cookies, these use the recipe from my Mini Soft Iced Gingerbread Cookies. Because I love these cookies. So, there’s pretty much no way to make too many of these.
Last year I made turkeys from sugar cookies (Iced Turkey Cutout Sugar Cookies), but I was in the mood for gingerbread.
I may have made a lot of gingerbread this year. ;)
This time, though, unlike last year, I had a regular turkey-shaped cookie cutter. It made the job a whole lot easier.
The cookies spread just a tad, but the turkey shape is still recognizable.
Then I made four colors of royal icing: brown, red, yellow, and orange.
I used brown food coloring instead of cocoa powder to make the brown for two reasons: I didn’t want the chocolate flavor and it was much easier to make one batch of icing and add four colors than to make two batches, one chocolate and one regular.
As you can see from the above photos, I outlines the turkey body first, then colored in the tail and face.
It takes a few minutes to draw the patterns on, but it looks SO cute when it’s done.
And here they are all packaged up to share:
Here is my post with the gingerbread recipe:
Mini Soft Iced Gingerbread Cookies
And when you go to make the icing, make a double batch, separate it out into four bowls and dye them brown, orange, red, and yellow. You’ll need more brown than any other color.
Then fill a plastic baggy with each color, snip off a small corner, and squeeze the colors onto each cookie like I did in the photos. I did brown (body), then orange (tail feathers), red (tail feathers and wattle), and finally yellow (feathers and beak).