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Gingerbread Men Cookie Decorating Kits make cute packages that anyone will be thrilled to receive!
As soon as Thanksgiving is over I am in gift giving mode. My favorite gifts to give are homemade edible gifts. In the past, I’ve shipped cookies, macarons, and peppermint bark. I think the recipients 1) enjoy receiving packages (who doesn’t?) and 2) appreciate the thought and effort that goes into a homemade gift. Not to mention the trips I save to crowded malls (hallelujah!)!
This year, I will be shipping out Gingerbread Men Cookie Decorating Kits. The kits will be filled with everything needed to begin the cookie decorating fun as soon as the package is opened! I will include homemade gingerbread men cookies, a bottle of royal icing, and a variety of decorative sprinkles.
I will be using Rubbermaid TakeAlongs, available in limited edition holiday colors, to package these Gingerbread Men Cookie Decorating Kits. I think the colors will add that festive holiday touch. Because I’m packaging these kits in reusable food storage containers, the gift is really two gifts in one! Once the gift recipients are finished decorating their cookies, they can keep the Rubbermaid TakeAlongs for use in the future!
The Rubbermaid TakeAlongs feature Quik Clik Seal™ that provides a great seal to keep food secure and prevent spills. They’re also microwaveable, top rack dishwasher safe, and freezer safe so it can be used again and again to transport holiday meals and treats to potlucks and parties. It’s like the gift that keeps on giving!
I’ve included the gingerbread cookie and royal icing recipes below so that you can make your own Gingerbread Men Cookie Decorating Kits to give as gifts this holiday season. Once those are done, the rest is a breeze. Package decorative sprinkles and candies in individual containers and place them, the cookies, and icing snugly in Rubbermaid TakeAlongs, using tissue paper, if needed, to fill in any gaps. To mail them, I usually use flat rate boxes from USPS and bubble wrap (bubble side facing outwards).
If you end up making an extra batch (like me) or have extra cookies, go ahead and have a little fun decorating some cookies yourself!
I hope I’ve given you some inspiration to make your own homemade gifts this season. For more inspiration, visit Rubbermaid’s ShareTheHoliday page.
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground cloves
- 10 tablespoons unsalted butter, softened
- ¾ cup packed brown sugar
- 2/3 cup unsulphured molasses
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups confectioners’ sugar, sifted
- ½ teaspoon vanilla extract
- 1 teaspoon light corn syrup
- 1¾ - 2 ½ tablespoons room temperature water
In a large bowl whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until pale and fluffy. Add the brown sugar and continue beating until creamy. Reduce the speed to medium low and add the molasses, egg, and vanilla until combined, scraping down the sides if necessary.
Reduce the speed to low and slowly add in the flour mixture until combined, scraping down the sides as needed.
Divide the dough in half and wrap each half in plastic wrap. Flatten to form a disc and chill in the refrigerator overnight (6-12 hours).
When ready to remove from the refrigerator, preheat the oven to 350°Line three baking sheets with parchment paper or silpat.
Remove one disc from the refrigerator and set dough on the counter for 5 minutes to slightly lose its chill.
Roll out the dough to ¼-inch thick on a well-floured surface and floured rolling pin. Cut out men with cookie cutters and transfer to prepared baking sheets, setting each about 1-inch apart. Bake for 8-9 minutes, rotating the pan halfway into baking. Let cool for 10 minutes before transferring to a cooling rack to completely cool. Repeat with second disc.
Decorate with royal icing, if desired. Leave cookies uncovered at room temperature to allow icing to dry and set.
Whisk together the sugar, vanilla, and corn syrup. Add water a little at a time, stirring in between, until a pipeable consistency is reached.
Add to a piping bag fitted with a small round tip or a squirt bottle to decorate.
**Icing will not harden if kept covered in a squirt bottle for shipping. Icing will dry and harden if left out uncovered**
Gingerbread Men Cookies and Royal Icing adapted from Sally’s Baking Addiction