Today it’s all about how to make gingerbread cookies in a jar. These are so fun to make with your family or with a group of friends. You can print the gift tags to attach to the jars, if desired.
If you have a church group, this is a really fun activity and doesn’t cost a lot of money. If you don’t have any wide-mouth canning quart jars, check out a few thrift stores.
Supplies You Will Need
- Mason 1-Quart Jar (wide mouth works best)
- Canning Funnel (it’s a lot easier to fill the jar)
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Mixing Spoon
- Cookie Sheet
- Cookie Spatula
- Ribbon or String
- Printable Labels (if you have cardstock that works great)
Grab the ingredients from your pantry so you can start making the gingerbread cookie mix.
In a medium bowl combine flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
Use a whisk or spoon to thoroughly mix the dry ingredients.
Divide mixture in half. Use a funnel to add half of the flour mixture to the bottom of the jar. Pack down firmly (I used a small ladle for this).
Add brown sugar and pack firmly. Add the rest of the flour mixture, pack firmly.
If desired, add red hots or similar candy on top of the second flour layer. Place lid on jar. Add printed labels, ribbon, and cookie-cutter.
Gingerbread Cookies In A Jar
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 cup brown sugar
- 1/2 cup butter
- 3/4 cup molasses
- 1 egg
In a medium bowl combine flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Divide mixture in half. Use a funnel to add half of the flour mixture to the bottom of the jar. Pack down firmly (I used a small ladle for this). Add brown sugar and pack firmly. Add the rest of the flour mixture, pack firmly. If desired add red hots or similar candy on top of the second flour layer. Place lid on jar. Add printed labels, ribbon, and cookie-cutter.
To bake cookies:
Cream 1/2 cup butter, 3/4 cup molasses, and 1 egg. Add in the Gingerbread Cookie Mix. Stir until well blended. Cover and refrigerate for 1 hour.
Roll out dough to 1/4″ on a lightly floured surface. Cut out shapes and place them on a greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Please note, the number of cookies will depend on how thick you roll out your cookies. Adjust cooking time for thicker cookies.
Why do we need to refrigerate the dough for an hour?
As the cookies bake the butter in the cookie dough is cold and therefore the fat (the butter) in the cookies will take longer to melt. The longer it takes for the butter to melt the less likely the cookies will spread out and be flat.
Can I freeze these cookies?
Yes, you can. I would layer them with plastic wrap or wax paper between each cookie. Place them in freezer bags. Decorate AFTER you freeze them and thaw them at room temperature.
Why did my cookies turn out hard?
Be careful not to roll them out too thin, or overbake them because the cookies will be hard.
Can I add another egg to cookie recipes?
I do it all the time. It gives the recipes more fat, and therefore they will be softer and chewier. You should try it. It works for me every time.
How do you keep the cookies chewy?
If you follow the recipe and roll them out 1/4 inch thick and do not overbake the cookies they will be soft and chewy.
Will these cookies harden after baking?
This recipe is great because the cookies stay soft for at least 2 weeks after baking. Just store them in a “Tupperware” type plastic airtight container.
How long do gingerbread cookies stay fresh?
They will stay fresh 2-3 weeks if stored in an airtight container on your kitchen counter. You can freeze them in freezer baggies for 6-8 months.
Please let me know if you make these gingerbread cookies in a jar. I confess I have a sweet tooth and these are the perfect solution for a mid-afternoon snack.
Stay well, stay safe, my friends. May God bless this world, Linda