Gingerbread Holiday Table
This is your sign to set a gingerbread-themed holiday table… complete with gingerbread cookie name tags, of course! These gorgeous gingerbread pieces are all from @potterybarn. From the gingerbread dinnerware to the embroidered holiday napkins, I am obsessed 🥹🤎
Tutorial and links below!
Links to all of the items here and below! https://liketk.it/4ZG9y
The gingerbread Stoneware Multi Condiment Server 🥰 My favorite!
Links to all of the items here: https://liketk.it/4ZG9y
Gingerbread Stoneware Charger Plates
Emma Dinner Plates True White
Fair Isle Embossed Salad Plates
Holiday Sentiment Organic Cotton Napkins
Handcrafted Ceramic Gingerbread Train
Cecille Ceramic Candleholders
Sherpa Table Runner
Gingerbread Tree Stoneware Cookie Jar
Gingerbread Stoneware Multi Condiment Server
Mason Flatware Sets
Classico Cocktail Glasses
Links to all of the items here: https://liketk.it/4ZG9y
Ingredients
½ cup unsalted butter, room temperature
⅔ cup packed dark brown sugar
⅓ cup molasses
1 large egg yolk, room temperature
1 teaspoon vanilla extract
2¼ cups All-purpose flour
2 1/2 teaspoons cinnamon
1 teaspoons ground ginger
1/8 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon milk
3-4” Rectangle cookie cutter
Directions
Using an electric hand mixer, cream the butter and brown sugar together until fluffy. Add molasses, egg yolk, milk, and vanilla and mix.
In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing after each addition.
Form the dough into a large ball and divide the ball in half, and flatten each half into a 1/2 inch thick disk. Wrap in plastic wrap and chill for at least 2 hours.
Preheat the oven to 350°F and line two large baking sheets with parchment paper.
Roll out the dough on a lightly floured surface until about ¼-inch thick. Use rectangular cookie cutters to cut out name tags and use a small knife to taper the edges so they look like tags and use a straw or small circle to make the small hole for the ribbon. Place on prepared baking sheets and refrigerate on the sheets for 30 minutes.
Bake, one sheet at a time, for 8 to 10 minutes, or until the edges of the cookies are set, but the middles are still soft. The exact timing will depend on your oven, the size of your cookie cutters, and how soft or crunchy you like your gingerbread cookies.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate as desired and attach ribbon or rope for the name tags.
