Santa’s Village Gingerbread Cookies

Santa’s Village in Skyforest, California first opened its doors in 1955—just weeks before Disneyland in Anaheim—and quickly became a magical holiday destination for Southern California families. Nestled in the San Bernardino Mountains, the park was filled with reindeer, candy‑striped lampposts, and of course, the famous gingerbread cookies that became a tradition for generations. Though the original park closed in 1998, it was lovingly restored and reopened in 2016 as SkyPark at Santa’s Village, blending outdoor adventure with nostalgic Christmas charm. These gingerbread cookies are a sweet way to bring that timeless holiday spirit into your own kitchen.

In a stand mixer mixing bowl, combine 6-1/2 cups of all‑purpose flour, 1 cup of light brown sugar, 2 teaspoons of baking soda, 2 teaspoons of salt, 3 teaspoons of ground cinnamon, 3 teaspoons of ground ginger, 3 teaspoons of allspice, and 1 teaspoon of ground cloves. Stir until the dry ingredients are evenly blended and the spices are well distributed throughout the flour mixture.

Add to the same mixing bowl 1/2 cup of softened unsalted butter, 1 1/2 cups of unsulfured molasses, and 2/3 cup of water or apple cider. Using a stand mixer fitted with the paddle attachment, mix the dough on low-medium speed until the butter is fully incorporated and the dough begins to come together smoothly.

Divide the dough into 3–4 disks for easier handling, then wrap each one tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes. The dough will be very sticky if it’s not cold enough, so chilling ensures it firms up and rolls out smoothly.

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Lightly flour your work surface to prevent sticking, then roll out one disk of dough at a time to about 1/4‑inch thickness. Keep the remaining disks chilled until you’re ready to use them, as cold dough is much easier to handle and cut into shapes.

Cut out the dough with your favorite cookie cutters and carefully transfer the shapes to the prepared baking sheet, leaving about an inch of space between each cookie to allow for even baking. Bake for 10-15 minutes until they are a deep brown.

Move the freshly baked cookies onto a parchment‑lined surface or wire rack and let them cool completely before adding the icing.

Simple Icing for gingerbread cookies. Mix 1 cup of powdered sugar with 1–2 tablespoons of milk until smooth and glossy. For a thicker icing that holds its shape, add a little more powdered sugar; for a thinner icing that’s easier to drizzle, add a splash more milk. Transfer the icing to a piping bag—or use a sandwich bag with the tip snipped off—and decorate your gingerbread cookies with festive designs.

Enjoy!

Don't miss my new recipes on: Crockpot Spiced Cider 🍎