This Christmas Gingerbread Bowl is perfect for your Christmas cookie exchange or to give as a home made gift during the holidays! Simply fill with cookies, wrap in cellophane and finish with a big bow.
Christmas Bowl Inspiration
The story of this Christmas Gingerbread Bowl goes way back to the 1990’s and one of those office potlucks I’ve referenced several times in this blog.
One of my co-workers brought in this show stopping gingerbread bowl filled with cookies and it did indeed wow us all. I re-created the bowl while living in Vancouver, put the recipe away and forgot about it.
Living in Calgary I attempted to make the bowl again, several times with no luck. Living so far above sea level definitely was affecting this bowl. So I decided to try turning my Orange Gingerbread Cookie into a bowl. Low and behold it worked.
What you need to make this bowl
- Aluminum Foil
- Cooking oil or spray
- Cutting board or platter to fit bowl (not too big, not too small)
- Small cookie cutter
- Baking sheet
- 1 1/2 quart ovenproof glass bowl (I use a Pyrex Mixing Bowl with a lip)
- Give yourself a day to make this bowl.
- Make the dough from the Orange Gingerbread Cookie recipe.
- Refrigerate dough a couple of hours.
- Remove dough from fridge, let warm up a bit and start to roll. If you start to notice cracks, you need to let it warm up a little longer but not too long!
Here’s How You Make the Bowl
With aluminum foil cover outside of 1 1/2 quart ovenproof glass bowl with a lipped edge. Ensure the foil comes over into the inside about 1/2 inch. Spray or oil the entire surface of the bowl including the lipped edge getting every crack and crevice. Do your best to make sure foil is smooth and has no rough aluminum foil creases.
On floured surface roll out one disc of dough into a circle about 1/4 inch thick. Lift rolled out dough and place evenly onto bowl. Carefully and lightly press dough onto bowl, moulding firmly to shape bowl without stretching. If you end up with a crack, a little bit of water rubbed onto crack will help seal it.
Trim dough around edge of bowl with sharp knife. Place on same size cutting board or plate and refrigerate for 15 minutes. Remove from refrigerator, and using your small cookie cutter start carefully cutting out cookies around the middle of the bowl about 1 1/2 – 2 inches apart. Do not go to close to the top or bottom.
Refrigerate for an additional 1 1/2 hours. Firming your dough will help stop slippage during baking.
Preheat your oven to 350F.
Place inverted bowl on an ungreased baking sheet and bake for 25 minutes or until lightly browned. Allow gingerbread bowl to cool right on bowl on the sheet. When completely cool, carefully loosen foil and lift foil and gingerbread bowl off your glass bowl. Remove any additional foil.
Until ready to use, store it uncovered in a dry place. With the second gingerbread disk, make cookies for your bowl following the steps in the Orange Gingerbread Cookie recipe.
This recipe will make two bowls or one bowl and cookies.
Looking for more holiday cookie ideas?! Check out these popular recipes: