Nutritional Info

Nutrition Facts

Serving Size 1 (31g)

Calories 73
Calories from Fat 5 (6%)
Amount Per Serving %DIV
Total Fat 0.5g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0.6mg 0%
Sodium 128.8mg 6%
Potassium 43.8mg 1%
Total Carbohydrate 15.6g 5%
Dietary Fiber 0.1g 0%
Sugars 8.3g
Protein 1.7g 3%

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Recipe Description
This is a great kid friendly recipe. Have a parent help out with the baking side of things, while little ones get involved in the decorating fun. Santa will surely be pleased!
Prep time
30 min
Cook time
10 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1/2 Teaspoon(t)  hot water
12 Ounce(oz)  ready to spread fluffy white frosting
32   miniature candy canes
32   licorice candies
16   sour cherry candies
14 1/2 Ounce(oz)  gingerbread cake mix
1 Teaspoon(t)  meringue powder


Prepare gingerbread dough according to package instructions for ginger snap cookies. Roll dough out on a lightly floured surface, and cut into 3 1/2 inch ovals, using an egg shaped or oval cookie cutter. Place 2 inches apart on parchment paper lined baking sheets. Bake at 375°F for 8 to 10 minutes, or until edges are lightly browned. Remove to wire racks, and let cool 30 minutes. Stir together meringue powder and 1/2 teaspoon hot water until combined. Stir in frosting. Spoon frosting mixture into a zip top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe 1 dot of frosting mixture at top of 1 cookie. Press straight ends of 2 candy canes into piped dot to form antlers. Pipe 2 dots in center of cookie. Press 1 licorice candy in each dot to form eyes. Pipe 1 dot at bottom of cookie. Press 1 cherry candy in dot to form a nose. Repeat procedure with remaining cookies, frosting mixture, and candies. Let stand 24 hours to dry, if desired.

Additional notes

Use your favorite brand of gingerbread cake mix.

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