Gingerbread Cookie Table Markers are a festive addition to all of your holiday parties!
I made these Gingerbread Cookie Houses on a Stick last year for a Habitats for Humanity fund raiser dinner~ they were just adorable! When I realized that I hadn’t had a chance to share them with all of you before the holidays were over last year, I worked them into my December calendar for this year 🙂
I made these Gingerbread Cookie Houses on a Stick to be used as table markers in the centerpieces for a holiday event. They were a festive addition to the evening, everyone loved the homemade touch, and the fresh smells gingerbread lingering about.
Gingerbread houses on a stick are not tricky to make at all. . . they bake firmly onto their stick and stay attached well. I used hot glue for some of the smaller decorations on my houses because I wanted to be sure they wouldn’t fall off! Royal Icing can be used instead and then they are completely edible and adorable too!!
I also made a simple number tag for the front and back of each of my Gingerbread Cookie Houses on a Stick. I used card stock paper and a green and red permanent fine-tip markers. They turned out cute and easily were readable so guests could locate their tables.
If you aren’t hosting a large party then the addition of numbers probably isn’t necessary~ I think a centerpiece made with small pine branches and these Gingerbread Cookie Houses on a Stick would be festive and smell great all through the season!
Enjoy these other festive holiday recipes. . .
I hope your holidays are merry and bright and you enjoy our festive Gingerbread Cookie Houses on a Stick!
Much Love and Peace~
Ruthie
- 8 ounces unsalted butter (16 tablespoons or 2 sticks), softened
- 1½ cups packed light brown sugar
- 2 eggs
- 1 cup dark molasses (not blackstrap)
- 1 teaspoon pure vanilla extract
- 6¼ cups cake flour
- 4 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 12 wooden dowels
- house shaped cookie cutter
- 1 recipe for royal icing
- To decorate: desired holiday candy and sprinkles
- In a mixer fitted with a paddle attachment, cream the butter until smooth.
- Add the sugar and mix until light and fluffy.
- Add the eggs 1 at a time until incorporated.
- Add the molasses and vanilla and mix.
- Sift together the flour, ginger, cinnamon, baking soda, cloves, and salt.
- Working in batches, and mixing after each addition just until combined, add the flour mixture to the butter-sugar mixture.
- Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.
- Preheat the oven to 350 degrees F and grease 2 cookie sheets.
- On a lightly floured surface, roll out dough to thickness of wooden dowels, cut out houses using cookie cutter, carefully slice dough with knife in the center of the bottom of house, gently insert wooden dowel, place on cookie sheet. (I could only cook 3 at a time).
- Bake 18-20 minutes depending on size of your houses, edges should be lightly browned.
- Repeat until you reach desired amount or dough is used.
- Cool on cooling rack.
- Make Royal Icing and decorate.
- Enjoy!
- 2 pounds powdered sugar
- 6 egg whites
- 1 teasoon cream of tartar
- Beat egg whites in mixer until fluffy (1-2 minutes)
- Add powdered sugar, 1 cup at a time; mix.
- Add cream of tartar; mix.
- Preform the icicle test by dipping finger into frosting, hold it up in the air, icing should drip down but hold like an icicle.
- If not then add 1 Tbsp powdered sugar at a time until stiff enough.
- Keep frosting bowl covered with a wet tea towel so it doesn't dry out while decorating.
- Use heavy duty plastic baggies for frosting bag, cut off the tip, use a twist tie to secure twisted top end.
- Decorate cookies with icing and candies.
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