Give the gift of cookies that they can enjoy whenever the mood strikes them. An easy gingerbread cookie mix in a jar makes a great teacher gift this Christmas and holiday season.
Christmas is right around the corner, and that can only mean one thing: Run through the mall scanning the shelves for random gifts to throw into your cart for all those people you still have left to buy for, right? Okay, so I try to avoid the mall at all cost this time of year. I haven’t even stepped foot inside one in weeks, and I have still managed to cross just about everyone off my list, and those that remain are the ones who will be receiving plenty of homemade gifts, many of the edible variety, like this one. Last year we did gingerbread pancakes and hot chocolate. This year, I have a few more up my sleeve.
The other day when I showed you just how versatile gingerbread cookie dough was? Well, I forgot one thing. It also makes a lovely jar mix. This is the same recipe from the other day, just repurposed as an edible gift for someone you love.
Plus, I made a printable for the labels. You’re impressed, aren’t you? (Truthfully, Mandi helped me work out the kinks.)
If the preview above is not working for you, click here to download this free printable.
3 1/2 cups all-purpose flour, divided
1 tablespoon ground ginger
3 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3/4 cup packed muscovado or dark brown sugar
Additions:
small containers of sprinkles
cookie cutter
In a small bowl, mix together 1 3/4 cups flour and the ginger, cinnamon, baking soda, cloves and nutmeg. Add in an even layer to the jar. Layer the brown sugar, followed by the remaining 1 3/4 cups flour. Top the jar with the lid and decorate.
For the label:
1/2 cup butter, softened
2 large eggs
1/4 cup molasses
Mix together butter, eggs and molasses. Stir in the contents of the jar until incorporated. Chill the dough for 1 hour. Preheat oven to 350º F. Roll out gingerbread dough and cut into shapes and then place on a parchment-lined baking sheet. Bake for 8-10 minutes until edges just start to brown. Allow to cool completely. Decorate with icing and sprinkles.
Makes 1 gingerbread cookie mix
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