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Thanksgiving Cookie Place Cards
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Thanksgiving Cookie Place Cards
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Welcome little guests warmly with these adorable Thanksgiving Cookie Place Cards.  Made of delicious gingerbread, once seen, these place cards won't last long! Decorate these cookies however you wish - and let your little ones make their own masterpieces.

Prep time
Bake/Cook time
0:15 to 0:17
Plan for

Dough needs to chill for at least 4 hours

12 cookies
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Thanksgiving Cookie Place Cards
Light Brown Sugar
Prep time :
Bake/Cook time :
0:15 to 0:17
Plan For

Dough needs to chill for at least 4 hours

Yield :
12 cookies


  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup (2 sticks) butter, room temperature
  • 1 cup Imperial Sugar Light Brown Sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup molasses
  • Royal Icing
  • Assorted candies and colored sprinkles


  1. In a large bowl, sift together flour, baking soda, salt and spices.
  2. Cream butter and brown sugar using an electric mixer. Add egg, vanilla and molasses.
  3. Slowly add flour mixture. When flour is incorporated, turn dough out onto a piece of plastic wrap or parchment paper. Wrap and chill for at least 4 hours.
  4. Roll out dough onto a floured surface, about a 1/4 inch thick. Cut shapes using a cookie cutter, transfer to a parchment lined baking sheet. Cut triangles and round cookie bases to use for stands. Bake for about 15-17 minutes in a 350°F oven. Let cookies cool on sheet for 10 minutes. Transfer to a wire rack to cool completely.
  5. Once cooled, decorate cookies with Royal Icing, candies and sprinkles. Let harden completely.
  6. To make place card, use Royal Icing as "glue" to adhere stand cookies to the cutout cookies. Apply a generous amount and let cookies set for at least 12 hours to ensure icing hardens in place.
  7. Store in an airtight container in a cool, dry place. Do not refrigerate.


Recipe developed for Imperial Sugar by Bree Hester


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