I think one cookie that screams the holidays is the gingerbread cookie. I have been having so much fun with chipboard cutouts. If you haven’t tried them as of yet you should give them a try. You can easily buy pre-made shapes or cut your own with the Big Shot or scissors. Stampin’ Up! sells pre-cut shapes and On Board Book Basics on pages 184-185 in the Idea Book and Catalog.

For this gingerbread man I traced a pre-cut gingerbread man chipboard shape onto  Soft Suede Card Stock, cut it out and adhered it to the chipboard. Using the rick-rack stamp from the Trimastic Stamp Set (retired) I stamped it in Versa Mark and embossed it with White Embossing Powder.  Around the edges I sponged Chocolate Chip Ink.

For the:

Candy Buttons: Punch 2 Real Red and 2 Whisper White  3/4″ Circles 

After I punched the Whisper White circles I cut little wedges out of them and then I layered them over the Real Red to resemble peppermint candies.

Eyes: Punch 2 Whisper White 1/4″ Circles

Mouth: Punch 1-1/4″ Circle on Whisper White  and  punch a  1/38″ Circle around the opening.

Cheeks: Out of Real Red Card Stock punch two 1/2″ Circles. For the swirls either punch them out with a swirl punch or hand cut swirls and layer them on each Real Red 1/2″ circles.

Collar:  On Whisper White Card Stock punch a 1-3/8″ Circle and around the opening punch a Scallop Circle.  Cut off  two three scallops lengths and adhere them around the gingerbread man’s neck. In the middle glue a brown flower button from  Stampin’ Up  Button Latte collection.

On his forehead I punched a hole and attached the Real Red Grosgrain Double Stitched Ribbon for a hanger.

I put everything together as follows: 

On one of the hands I glued using Crystal Effects, a Stampin’ Up Library Clip. In the clip I printed the following gingerbread cookie recipe out, trimmed it down and layered it on a piece of Real Red Card Stock.

GINGERBREAD  COOKIES

6 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon ground ginger

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 cup shortening, melted & cooled

1 cup molasses

1 cup packed brown sugar

1/2 cup water

1 egg

1 teaspoon vanilla extract

1. Sift together the flour, baking powder, ginger, nutmeg, cloves and cinnamon. Set aside.

2. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide the dough into 3 pieces, pat down to 1-1/2″ thickness, wrap in plastic wrap and refrigerate  for three hours.

3. Pre-heat oven to 350 degrees. On a slightly floured surface, roll the dough out to 1/4″ thickness. cut into desired shapes with cookie cutters. Place cookies onto an un-greased cookie sheet.

4. Bake for 10 to 12 minutes. When the cookies are done they will look dry, but still be soft to the touch. Remove from the cookie sheet and cool on wire racks. When cool the cookies can be frosted with icing of your choice.

I sincerely hope you enjoyed this “Yummy” post. As ever thanks for stopping by.

HUGS & stamps,