Replace Used Items with the "Make Another Batch" Gingerbread Cookie kit

From Ginger's Breadboys,® comes the Make Another Batch gingerbread cookie kit.

Replace used items from the original classic gingerbread cookie kit to make another full batch of Ginger's Breadboys® gingerbread cookies from our gingerbread recipe and gingerbread cookie mix.

Bake about 3 dozen 5 inch gingerbread cookies from this baking kit packaged in a smaller, sustainable tin measuring 6³⁄₁₆" x 8⅛" x 2¹⁵⁄₁₆". That's the best value for a gingerbread cookie kit!

The Make Another Batch Kit contains:

• gingerbread cookie mix
• Ferrara Candy Company cinnamon imperials (does not contain FD&C Red No. 3) 
• 2 12-inch pastry bags
• Chefmaster Liqua-gel® Food Coloring Leaf Green
• 4 sheets parchment paper
• recipe and instruction card, and
• another refrigerator magnet (so you don't forget us!).

Weight is approximately 2.75 lbs. $27.95 plus shipping.

Gingerbread Cookie Nutrition Information

Want a foolproof gingerbread cookie mix?
Check out our Gingerbread Cookie Mix for easy, delicious results.

How to Make Gingerbread Cookies with our Gingerbread Cookie Mix

Have all ingredients at room temperature. Cream 1 cup shortening and 1 cup granulated sugar. Add 1 large egg. Blend in 1 cup unsulphured molasses. Add 2 tablespoons apple cider vinegar. Slowly add Ginger’s Breadboys gingerbread cookie mix. Switch to mixer’s dough hook if you have one (optional). Blend only until flour mixture is incorporated.

Empty dough onto wax paper sheet and knead lightly to form a block. Wrap in wax paper and place in gallon-size plastic food storage bag. Chill for 3 hours—or overnight—in refrigerator.

Preheat oven to 375°. Line baking pan with parchment paper. Flour a cool surface—not wood—and rolling pin. Countertops or marble pastry board works well. Roll baseball-size amount of dough to ¹/ inch thick. (If dough sticks to rolling pin, lightly flour and place wax paper over dough to roll out.) Cut with 5‑inch gingerbread man cookie cutter. Remove excess dough from around cutouts. Move cookies to pan on floured spatula. Leave at least ½ inch between cookies. For eyes, nose, and 3 buttons, press cinnamon imperials into cookies before baking (optional).

Bake 8–9 minutes until cookies are light brown and pillowy. (Bake time estimate is for large 5-inch cookie. Bake less if using smaller cookie cutter.) Ovens vary—if cinnamon imperials burst when baking, oven is too hot, or bake time is too long. Remove from oven and allow to cool on pan ~10 minutes. Refrigerate or store in cool area until ready to decorate. Decorate when completely cool with royal icing. Makes ~39 large (5‑inch) gingerbread man cookies.