Gingerbread cookie mix, custom large gingerbread cookie cutter, and branded flour sack kitchen tea towel are the perfect gingerbread baking gift. Bundle and Save!

Bundle and save with our Gingerbread Baking Bundles. Combine our gingerbread cookie mix, large (5-inch) gingerbread cookie cutter, and gingerbread-branded flour sack kitchen tea towel for a wonderful baking gift.

See other bundle and save items in our Gift Sets Collection.

Makes a great corporate gift!

Ginger's Breadboys sells their gingerbread cookie decorating kits, bake-at-home gingerbread house kits, and gingerbread cookie mix online at their website (Shopify), on DC's Small Business Marketplace from the Small Business Development Center, on Walmart Marketplace, Etsy, eBay, Facebook, Pinterest, and Instagram, and in select retail stores.

If you'd like to be a retailer for Ginger's Breadboys and offer gingerbread products to your customers, please check out the Ginger's Breadboys Wholesale Collection to reserve products or to place your order for gingerbread kits, gingerbread cookie mix, and cookie cutters for Holiday Season 2026.

Contact Ginger's Breadboys with any questions you may have or to inquire about holiday fundraising, or corporate holiday gifts.

Not pre-baked, pre-made, or pre-assembled.

Read the Blog: The Best Gingerbread Cookie Mix for Holiday Baking

Read the Blog: Using Gingerbread Cookie Mix to Make Banana Bread

What Molasses Type to Use in your Gingerbread Cookies

Butter or shortening - How do you bake your gingerbread cookies?

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.