An edible Christmas Gingerbread Bowl is perfect for your next Christmas cookie exchange or to give as a homemade gift during the holidays! Simply fill with cookies, wrap in cellophane and finish with a bow.
Christmas Bowl Inspiration
The story of this holiday 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 for one of our holiday potlucks. She got the recipe from a newspaper. I clipped and saved the recipe making the bowl while living in Vancouver. Then, like so many other cut-out recipes, it was filed and forgotten.
Living in Calgary I attempted to make the bowl again, from the cut-out recipe, several times with no luck. Living so far above sea level definitely was affecting the dough that worked so well at sea level in Vancouver. So I decided to try turning my Orange Gingerbread Cookie dough recipe into a bowl. Low and behold it worked.
You might have a tried and true gingerbread recipe that you love and you could certainly make that dough and see how it works.
What you need to make this holiday 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.
- Use our Orange Gingerbread Cookie dough recipe.
- Refrigerate dough for 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
Make our Orange Gingerbread Cookie dough or your favourite gingerbread cookie dough recipe.
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 recipes to fill your bowl?! Check out these popular recipes:
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker