Printing & Label Attaching Tip: Use card stock to print. Cut out labels. Use a paper punch to make a hole in the label. Use ribbon to tie around jar top to attach label to jar.

Gingerbread Cookies

  Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Mix in 1/2 cup softened butter, ¾ cup molasses and 1 or 2 eggs. Mix until completely blended. Cover and refrigerate 45 minutes. Preheat oven to 350°F. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place cookies on lightly greased cookie sheet about 2" apart. Bake 10 to 15 minutes. Decorate with icing.

Gingerbread Cookies

  Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Mix in 1/2 cup softened butter, ¾ cup molasses and 1 or 2 eggs. Mix until completely blended. Cover and refrigerate 45 minutes. Preheat oven to 350°F. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place cookies on lightly greased cookie sheet about 2" apart. Bake 10 to 15 minutes. Decorate with icing.

Gingerbread Cookies

  Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Mix in 1/2 cup softened butter, ¾ cup molasses and 1 or 2 eggs. Mix until completely blended. Cover and refrigerate 45 minutes. Preheat oven to 350°F. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place cookies on lightly greased cookie sheet about 2" apart. Bake 10 to 15 minutes. Decorate with icing.

Gingerbread Cookies

  Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Mix in 1/2 cup softened butter, ¾ cup molasses and 1 or 2 eggs. Mix until completely blended. Cover and refrigerate 45 minutes. Preheat oven to 350°F. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place cookies on lightly greased cookie sheet about 2" apart. Bake 10 to 15 minutes. Decorate with icing.