Gingerbread Holiday Table

by Jessie Daye

First published: December 9, 2024 | Updated: June 22, 2026

This is your sign to set a gingerbread-themed holiday table… complete with gingerbread cookie name tags, of course! These gorgeous gingerbread pieces are all from @potterybarn. From the gingerbread dinnerware to the embroidered holiday napkins, I am obsessed

Tutorial and links below!

Links to all of the items here and below! https://liketk.it/4ZG9y

The gingerbread Stoneware Multi Condiment Server My favorite!

Links to all of the items here: https://liketk.it/4ZG9y

Gingerbread Stoneware Charger Plates

Emma Dinner Plates True White

Fair Isle Embossed Salad Plates

Holiday Sentiment Organic Cotton Napkins

Handcrafted Ceramic Gingerbread Train

Cecille Ceramic Candleholders

Sherpa Table Runner

Gingerbread Tree Stoneware Cookie Jar

Gingerbread Stoneware Multi Condiment Server

Mason Flatware Sets

Classico Cocktail Glasses

Links to all of the items here: https://liketk.it/4ZG9y

Gingerbread Holiday Table

Author: Jessie Daye

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What you need

Directions

Directions:
- Using an electric hand mixer, cream the butter and brown sugar together until fluffy. Add molasses, egg yolk, milk, and vanilla and mix.
Using an electric hand mixer, cream the butter and brown sugar together until fluffy. Add molasses, egg yolk, milk, and vanilla and mix.
- In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing after each addition.
In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing after each addition.
- Form the dough into a large ball and divide the ball in half, and flatten each half into a 1/2 inch thick disk. Wrap in plastic wrap and chill for at least 2 hours.
Form the dough into a large ball and divide the ball in half, and flatten each half into a 1/2 inch thick disk. Wrap in plastic wrap and chill for at least 2 hours.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface until about ¼-inch thick. Use rectangular cookie cutters to cut out name tags and use a small knife to taper the edges so they look like tags and use a straw or small circle to make the small hole for the ribbon. Place on prepared baking sheets and refrigerate on the sheets for 30 minutes.
Roll out the dough on a lightly floured surface until about ¼-inch thick. Use rectangular cookie cutters to cut out name tags and use a small knife to taper the edges so they look like tags and use a straw or small circle to make the small hole for the ribbon. Place on prepared baking sheets and refrigerate on the sheets for 30 minutes.
- Bake, one sheet at a time, for 8 to 10 minutes, or until the edges of the cookies are set, but the middles are still soft. The exact timing will depend on your oven, the size of your cookie cutters, and how soft or crunchy you like your gingerbread cookies.
Bake, one sheet at a time, for 8 to 10 minutes, or until the edges of the cookies are set, but the middles are still soft. The exact timing will depend on your oven, the size of your cookie cutters, and how soft or crunchy you like your gingerbread cookies.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate as desired and attach ribbon or rope for the name tags.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate as desired and attach ribbon or rope for the name tags.
- Using an electric hand mixer, cream the butter and brown sugar together until fluffy. Add molasses, egg yolk, milk, and vanilla and mix.
Using an electric hand mixer, cream the butter and brown sugar together until fluffy. Add molasses, egg yolk, milk, and vanilla and mix.
Using an electric hand mixer, cream the butter and brown sugar together until fluffy. Add molasses, egg yolk, milk, and vanilla and mix.
- In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing after each addition.
In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing after each addition.
In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing after each addition.
- Form the dough into a large ball and divide the ball in half, and flatten each half into a 1/2 inch thick disk. Wrap in plastic wrap and chill for at least 2 hours.
Form the dough into a large ball and divide the ball in half, and flatten each half into a 1/2 inch thick disk. Wrap in plastic wrap and chill for at least 2 hours.
Form the dough into a large ball and divide the ball in half, and flatten each half into a 1/2 inch thick disk. Wrap in plastic wrap and chill for at least 2 hours.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
Preheat the oven to 350°F and line two large baking sheets with parchment paper.
Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface until about ¼-inch thick. Use rectangular cookie cutters to cut out name tags and use a small knife to taper the edges so they look like tags and use a straw or small circle to make the small hole for the ribbon. Place on prepared baking sheets and refrigerate on the sheets for 30 minutes.
Roll out the dough on a lightly floured surface until about ¼-inch thick. Use rectangular cookie cutters to cut out name tags and use a small knife to taper the edges so they look like tags and use a straw or small circle to make the small hole for the ribbon. Place on prepared baking sheets and refrigerate on the sheets for 30 minutes.
Roll out the dough on a lightly floured surface until about ¼-inch thick. Use rectangular cookie cutters to cut out name tags and use a small knife to taper the edges so they look like tags and use a straw or small circle to make the small hole for the ribbon. Place on prepared baking sheets and refrigerate on the sheets for 30 minutes.
- Bake, one sheet at a time, for 8 to 10 minutes, or until the edges of the cookies are set, but the middles are still soft. The exact timing will depend on your oven, the size of your cookie cutters, and how soft or crunchy you like your gingerbread cookies.
Bake, one sheet at a time, for 8 to 10 minutes, or until the edges of the cookies are set, but the middles are still soft. The exact timing will depend on your oven, the size of your cookie cutters, and how soft or crunchy you like your gingerbread cookies.
Bake, one sheet at a time, for 8 to 10 minutes, or until the edges of the cookies are set, but the middles are still soft. The exact timing will depend on your oven, the size of your cookie cutters, and how soft or crunchy you like your gingerbread cookies.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate as desired and attach ribbon or rope for the name tags.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate as desired and attach ribbon or rope for the name tags.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate as desired and attach ribbon or rope for the name tags.
Ingredients:
½ cup unsalted butter,room temperature
⅔ cup packed dark brown sugar
⅓ cup molasses
1 large egg yolk, room temperature
1 teaspoon vanilla extract
2¼ cups All-purpose flour
2 1/2 teaspoons cinnamon
1 teaspoons ground ginger
1/8 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon milk
3-4” Rectangle cookie cutter

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Hi, I'm Jessie.

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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