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- Biscuits and cookies
This is more a decorating idea than an actual recipe. Just bake large rectangles of your favourite gingerbread men, large enough so the name fits (the cards may vary in length), then decorate them with royal icing and almonds as desired.
1 person made this
- gingerbread men (see footnote)
- royal icing (see footnote)
- almonds halves for the decoration
MethodPrep:45min ›Cook:20min ›Extra time:8hr drying › Ready in:9hr5min
- Roll out your gingerbread mixture about 1cm thick. Cut out rectangles about 8cm wide and 10 to 15cm long depending on the length of the name.
- For the "holders" cut out a rectangle about 3cm wide and 5 to 7cm long for each place card.
- Decorate the gingerbread place cards with almond halves and push them gently into the gingerbread. Bake the gingerbread following the recipe. Let cool.
- Mix your royal icing and fill into a piping bag with a small round tip. Write the name on each place card and add other decorative patterns with royal icing as desired. Let dry and harden the icing completely for several hours or overnight. Place the remaining royal icing in an airtight container so it won't dry out.
- The next day take a walnut size amount for each place card and add a little more icing sugar so it becomes like mortar. Shape into balls.
- Gently attach a ball in the back of a gingerbread place card and push it flat with your fingertips. Then take the "holder" and attach it to the icing so that the place card stands slightly tilted but firm, like a picture frame.
- Let the icing harden, and if necessary secure the bottom of the holder with a heavy object to hold it in place while the icing dries.
Find recipes for gingerbread men here and for royal icing here.
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Blog Gingerbread Cookie Place Cards
For eleven months of the year, chocolate chip, oatmeal, and peanut butter may rule the cookie kingdom but come December, gingerbread reigns supreme. Why? Well, it has longevity on its side people have been enjoying gingerbread for more than 500 years. It's also an international hit, considered a specialty in many countries&mdashGermans eat lebkuchen, Swedes munch on pepparkakor, Poles prefer pierniki, and Russians and Brits bake their own versions. But what really makes gingerbread a classic is the irresistible combination of rich, mellow molasses with pungent spices. The delicious aroma of gingerbread cookies baking in the oven makes your kitchen a welcome place to be on a cold day.
This week's recipe keeps the spice varieties to a minimum&mdashjust a healthy dose of ginger, supported by aromatic cloves. And a somewhat surprising ingredient&mdashtea&mdashgives these cookies richness and a soft texture. This is not the gingerbread you want for building houses (we have another recipe suitable for that), but for eating warm from the oven with a glass of milk. Gingerbread cookies also make the perfect homey touch for a holiday dinner, especially when each guest finds a personalized cookie waiting at their spot at the table. Making cookie place cards is quite easy:
Choose any cookie cutter shape, as long as it has no large open spaces at the bottom reindeer won't work well, but trees, ornaments, angels, mittens, and gingerbread man and gingerbread girls are all good choices. You can also use a mix of shapes&mdashthe length of your guests' names might determine which shapes you choose.
Bake the cookies but save a small amount of dough for the stands. Cut rectangles that are a bit shorter than the cookie shapes you are using, and about two-thirds as wide (so a 3-inch-tall rectangle would be about 2 inches wide), then cut each rectangle on the diagonal to make two triangles. Bake the triangles.
Decorate your cookies with royal icing (a perfect project to do with children) and let dry several hours to overnight. Pipe or spread some royal icing on the straight up-and-down side of one triangle (see the photo above) and, holding a cookie carefully by the edges or an unfrosted spot, affix the triangle to the back of the cookie. Set it gently on a cookie sheet and adjust it if necessary to make sure it is straight. The royal icing should hold the cookie in place while it dries let dry without disturbing. Store in an airtight box until needed.
My favorite shapes for Gingerbread Cookies include the Gingerbread Man Cookie Cutter, the Gingerbread Girl cookie cutter, and the Tree cookie cutter.
Gingerbread Water Kefir Soda Recipe
Robust blackstrap molasses, rich spices and the zing of ginger create the comforting flavours of a classic holiday treat in this Gingerbread Water Kefir Soda recipe.
1/4 tsp blackstrap molasses added to first ferment
1/4 tsp cinnamon or a cinnamon stick
5 pieces candied ginger or 3 slices fresh ginger
- Make the first ferment and add 1/4 tsp molasses to it. Leave the jar in a warm place for 24-48 hours.
- Add all the ingredients to a clean and sanitized swivel top bottle.
- Strain the grains, and add the first ferment to the bottle. Seal the lid, and gently shake upside down to ensure all the ingredients are well mixed.
- Leave it in a warm place for 24 hours for the second ferment.
- Burp every 8 hours to ensure there is no overflow.
- Open slowly, strain and enjoy!
The vitamins and minerals in blackstrap molasses are great for your grains, but you can easily over feed them and make them disintegrate. Use sparingly.
- 2 1/3 all-purpose flour
- 1 1/4 cups sugar
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon baking soda
- 2 tablespoons honey (warm)
- 2 large eggs (lightly beaten)
- 1 tablespoon rum
- 1 teaspoon lemon zest
- Optional: 1 recipe icing
In a large bowl, combine flour, sugar, spices, and baking soda until thoroughly mixed. Add honey, eggs, rum, and zest and form a smooth dough. Wrap in plastic and let rest at least 30 minutes.
Heat oven to 325 F. Roll dough 1/8- to 1/4-inch thick between two pieces of parchment paper. Remove top parchment paper and cut out various shapes, leaving 2 inches between cookies. Remove scraps. Lift parchment paper by opposite corners and place on a sheet pan. Bake 15 to 20 minutes or until light golden at the edges. Cool completely on the pan before removing to a wire rack. Repeat with remaining dough and dough scraps.
When cookies are completely cool, decorate with icing, if desired. Let icing harden before storing in an airtight container with parchment paper between the layers.
Hy-Vee Recipes and Ideas
Give your pie crust more flavor this Holiday season. We incorporated all the flavors of gingerbread cookies into this flavorful pie crust. Swap this flavorful-spiced crust in one of our pumpkin pie or apple pie recipes. You won't regret it.
Servings and Ingredients
Things To Grab
- Large bowl
- Pastry blender
- Rolling pin
- 8-or-9-inch pie plate
In a large bowl, stir together flour, sugar, cinnamon, ginger, salt, and nutmeg. Using a pastry blender, cut in butter and molasses until pieces are pea sized.
Sprinkle 1 tablespoon ice water over part of the flour mixture gently toss with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened.
On a floured surface, roll pastry from the center to the edge, working to create a thin circle. Ease pastry circle into an 8-or-9-inch pie plate. Trim pie dough to hang 1-to-2-inches over the sides. Crimp edges as desired.
Fill pie pastry with desired filling and prepare according to recipe instructions.
Hyvee Culinary Expert TipHy-Vee Test Kitchen
Gingerbread Christmas Cookies Free Printable Recipe Card
I’m excited to start thinking about all the Christmas cookie baking I’m about to do for friends and family this year. There are always a few I bake every single year, and every single year I get asked for the recipe! As part of my cookie packaging, this time I’m including Christmas Cookie Love recipe cards that match the rest of my Gingerbread Christmas Cookie printable collection . And in the spirit of giving, I am sharing them with you!
Clilck to download the pdf file here. You’ll get the best results printing to plain white cardstock!
And those double chocolate cherry chunk cookies? They are one of my favs. They are a little more special than a regular chocolate chip cookie with dried cherries, white chocolate and milk chocolate chunks. Love the texture and the little flecks of real vanilla beans. The original recipe was from Cooking Light, but I’ve tweaked it over the years, so I’m not even sure if they are really any better for you anymore, but they sure are yummy. Hope you enjoy them!
Double Chocolate Cherry Chunk Cookies
- 1 ¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 5 T butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 ½ tsp vanilla extract
- 1 large egg white
- 1/3 cup dried tart cherries
- ¼ cup semisweet chocolate chunks
- 2 ½ T premium white chocolate chips
Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.
Combine butter, granulated sugar, and brown sugar in a large bowl beat with a mixer at medium speed until well blended. Add vanilla and egg white beat 1 minute. Stir in flour mixture, dried cherries, chocolate chunks, and white chocolate chips.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Place pans in freezer for 5 minutes. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove from pans cool completely on wire racks. Makes 2 dozen cookies.
Double Chocolate Gingerbread Men Recipe
Who has been Cyber Monday shopping…. all week long?? I know some people really hate the commercialism of Black Friday and Cyber Monday and all that goes with it, but I kind of love it. And I love that Amazon and some of my other favorite sites have started to extend their sales throughout the entire week! Because I couldn't make a deadline if my life depended on it… including Cyber Monday .
I almost always get our Christmas Cards on a Cyber Monday deal for 40-50% off. Speaking of Cyber Monday, we had our family pictures taken last weekend! Want a peek?
We took our photos in the downtown stretch of our small town, and it was so much fun. I LOVE doing shoots in downtowns. There's so much more to work with, and it's fun to get away from the classic golden field look. Although, those are certainly pretty too!
We lucked out that a tree lot was set up downtown, and the pictures we took with the Christmas trees ended up being some of my favorites.
A couple of years ago I shared with you my favorite gingerbread man cookie recipe. It's easy to mix up, it only needs about 10 minutes in the freezer to chill before you bake, they hold their shape beautifully, and the cookies are soft and chewy and so flavorful. Basically, it's the ultimate gingerbread cookie recipe!
This year I decided to jazz things up a little and make these guys CHOCOLATE.
I put a hefty dose of cocoa in the dough in addition to 2 ounces of shaved chocolate! And I guess if you dip yours in chocolate like I did, you could technically call these TRIPLE chocolate gingerbread men, but I'll leave that up to you ☺️.
PS- I got the cute holly sprinkles at Michaels. You have to look for the red balls and the green leaves sold separately.
I hope you're enjoying the start of the holiday season! And whether or not that includes Cyber Monday shopping all week long, I certainly hope it includes cookies .
Enjoy this recipe!! And be sure to look for these mini gingerbread men next week. They'll be making an appearance in ANOTHER chocolate gingerbread dessert!
Gingerbread Mold Recipe
I'm so jealous! I've been wanting to get one. Let me know how it turns out. Here's the recipe for the gingerbread house I found on a PC Recipes Site. Take care.
Pampered Chef Gingerbread House Mold
3 cups all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. salt
1/4 ground cloves
1/2 cup solid vegetable shortening
1/2 cup sugar
1/2 cup molasses
Lightly spray the mold with nonstick cooking spray blot out any excess oil using paper towel. Combine flour, cinnamon, ginger, baking soda, salt and cloves mix well. In large mixing bowl, beat shortening and sugar until blended. Add molasses and egg beat until smooth. Gradually add flour mixture mix well.
Shape dough into a ball divide dough into 2 portions. Wrap each portion in plastic wrap chill 30 minutes. Preheat oven to 350 degrees F. Press 1 portion of dough firmly into prepared mold, filling all sections. Holding serrated knife parallel to the surface of the mold cut excess dough from mold.
Bake 17-20 minutes or until edges are lightly browned. Remove to cooling rack. Cool in mold 5 minutes. Carefully remove cookie pieces from mold cool completely. Cool mold completely before filling with remaining dough.
Repeat procedure with remaining dough.
Note: It is only necessary to fill the chimney section of the house once.
Royal Icing Recipe:
Makes 2 cups icing or enough to assemble and decorate one Gingerbread House or School/Post Office.
4 cups powdered sugar
3 Tbsp. meringue powder*
6 Tbsp. water
Place all ingredients in a medium non-plastic mixing bowl. Beat at medium speed of electric mixer 5 to 7 minutes or until icing is glossy and holds peaks. The icing dries very quickly cover with a damp towel when not being used.
To store for later use, place in an airtight container and refrigerate. Mix thoroughly before using. Icing may be tinted using food coloring (liquid, paste or powder), if desired.
*Meringue powder (pasteurized egg whites and cream of tartar) is available at craft stores or retail stores that sell cake decorating supplies.
Gingerbread House Cookie Recipe - No Spread, Holds Up, Delicious!
Yield: Makes two 6 x 6 inch houses from our Gingerbread House Kit OR 2 dozen 2" cookies.
1 cup unsalted butter, softened (You can substitute with 1 cup vegetable shortening)
1 cup dark brown sugar
1/2 cup unsulfured molasses
2 large eggs
1/3 cup cornstarch
2 teaspoons ground ginger
3 teaspoons ground cinnamon
3/4 teaspoon salt
1/8 teaspoon ground clove
4 ½ - 5 cups all-purpose flour (Adjust flour if the dough is sticky)
- Preheat oven to 375º F, and line two baking sheets with parchment paper or Silpat® mats.
- Using a stand mixer with the paddle attachment, cream together butter (or shortening) and sugar until smooth. Add molasses, and mix until combined.
- Beat in the eggs, one at a time, scraping the sides of the bowl after each addition. Add cornstarch, ginger, cinnamon, salt, and clove. Mix on medium-low speed until combined.
- With your mixer on low, add the flour, ½ cup at a time, until the dough forms a ball and pulls cleanly away from the sides of the bowl. If your dough is still too sticky, add up to an additional ½ cup of flour.
- The dough will look dry when you first add your flour, but will come together after a few minutes of mixing.
- Roll out the dough to a thickness of ¼ inch between two sheets of parchment paper. Place rolled out dough in the refrigerator to chill for at least two hours.
- Remove one piece of chilled dough at a time from time from the refrigerator and cut shapes with the included gingerbread house cookie cutters.
- Transfer shapes to the prepared baking sheets, and bake for 10 - 15 minutes, or until the cookies are set around the edges and just a little softer towards the centers.
Combine the butter, golden syrup and sugar in a saucepan over medium-low heat. Cook, stirring, for 3 mins or until the butter melts and sugar dissolves. Set aside for 30 mins to cool.
Transfer the mixture to a medium bowl. Add the egg and whisk to combine. Add the flour, ginger, cinnamon, nutmeg and clove and stir to combine. Turn the dough onto a lightly floured surface and knead until smooth. Cover with plastic wrap. Place in the fridge for 30 mins or until firm.
Preheat oven to 180°C. Divide the dough into 6 even portions.
To make the side walls, roll out 1 gingerbread portion on a sheet of baking paper to a 4mm-thick disc. Cut into a 12cm x 14cm rectangle, reserving excess. Lift the baking paper with the dough onto a baking tray. Repeat with another gingerbread portion. Use a small sharp knife to cut out shapes from each wall for windows.
To make the roof, roll out another gingerbread portion on a sheet of baking paper to a 4mm-thick disc. Cut into a 9cm x 16cm rectangle, reserving excess. Lift the baking paper with the dough onto another baking tray. Repeat with another gingerbread portion.
To make the front and back walls, roll out another gingerbread portion on a sheet of baking paper to a 4mm-thick disc. Cut into a 10cm x 12cm rectangle with a 6cm-long triangle on 1 end to form a pitched roof, reserving excess. Lift the paper with the dough onto another baking tray. Repeat with the remaining gingerbread portion. Cut out a door from 1 wall and place on the tray. Roll out the reserved dough and use small pastry cutters to cut out stars and gingerbread people. Place on the lined trays.
Bake the gingerbread, in 3 batches, for 12-15 mins or until gingerbread is golden brown and cooked through. Set aside on the trays to cool completely.
To make the royal icing, whisk the egg whites and lemon juice in a large bowl. Gradually add the icing sugar, stirring after each addition, until smooth, adding more icing sugar if necessary to make a thick paste.
Transfer about ¼ royal icing portion to a piping bag fitted with a 1mm plain nozzle (cover the surface of the remaining icing in the bowl with plastic wrap). Pipe around the edges of the gingerbread pieces, using about one-third of the icing in the bag (reserve remaining icing in the bag). Set gingerbread pieces aside to set.
To decorate the roof, transfer some more royal icing to a clean medium bowl. Add enough extra egg white and lemon juice to make a runny paste. Spoon the icing into the centre of the roof pieces and use the back of the spoon to spread to the border. Set the roof pieces aside to set.
To decorate the door, transfer a little more royal icing to a small bowl. Tint the icing red with the red gel food colouring. Add enough extra egg white and lemon juice to the red icing to make a runny paste. Spoon the red icing into the centre of the door and use the back of the spoon to spread to the border. Set aside to set. Pipe over some of the reserved white icing. Set aside until set.
To decorate the walls, transfer some more royal icing to a clean medium bowl. Tint blue with blue gel food colouring. Add enough extra egg white and lemon juice to the blue icing to make a runny paste. Spoon the blue icing into the centres of the front, back and side walls and use the back of the spoon to spread to the border. Set wall pieces aside to set. Pipe over some more reserved white icing. Set aside until set.
To assemble the base, pipe a little more white icing over the side edges of the front, back and side walls. Join together, using a straight-sided glass to support the sides. Set base aside for 30 mins to set.
To assemble the roof, spread a little royal icing over the top edges of the walls and attach the roof pieces. Place a glass under the bottom edge of the roof to support. Set aside until set.
To add the finishing touches, transfer a little more royal icing to a clean small bowl. Tint red with food colouring. Place in another piping bag fitted with a 1mm plain nozzle. Pipe the red icing over the roof to make tiles. Pipe more white icing around the edges and on top of the roof to create snow. Decorate the gingerbread people and stars with icing. Use icing to attach the door and 1 star to the house. Set the house aside until set.
Make it in stages: Bake the gingerbread biscuits up to 2 days ahead and store in an airtight container at room temperature. Then, simply make the royal icing when you’re ready to assemble.