Santa Claus is Comin’ to Town Santa’s Workshop Gingerbread Cookie Kit


    UPC: 8-44527-03913-2
    Net Wt: 27.86oz (1lb 11.86oz) 790g

  • Serving Size: 1/26 of package
    Serving Size Grams: 30g
    Servings Per Container: about 26
    Calories: 120 120
    Calories From Fat: 25 25
    Total Fat: 3g g
    Total Fat (%): 5% %
    Saturated Fat: 1.5g g
    Saturated Fat (%): 8% %
    Cholesterol: 0mg mg
    Cholesterol (%): 0% %
    Sodium: 85mg mg
    Sodium (%): 4% %
    Total Carbohydrate: 24g g
    Total Carbohydrate (%): 8% %
    Sugars: 14g g
    Dietary Fiber: 0g g
    Dietary Fiber (%): 0% %
    Protein: <1g g
    Vitamin A (%): 0% %
    Vitamin C (%): 0% %
    Calcium (%): 0% %
    Iron (%): 4% %

    Pre-Baked Cookies: Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Ascorbic Acid, Amylase), Sugar, Vegetable Oil Shortening (Palm and Modified Palm Oil), Molasses, Spices (Cinnamon, Ginger), Baking Soda (Leavening), Salt.

    Ready-to-Use Icing: Confectioners’ Sugar (Sugar, Corn Starch), Water, Vegetable Shortening (Hydrogenated Soybean and/or Cottonseed Oil), Corn Syrup, Food Starch-Modified (Corn), Salt, Mono and Diglycerides, Titanium Dioxide Color, Artificial Flavor, Citric Acid, Polysorbate 60, Potassium Sorbate (Preservative).

    Nonpareils: Dextrose, Corn Starch, Sugar, Dextrin, Shellac, Gum Arabic, Yellow 5, Red 40, Titanium Dioxide Color, Red 3, Yellow 6, Carnauba Wax, Blue 1.

    Glitter Crystals: Sugar, Carnauba Wax, Shellac, Blue 1, Titanium Dioxide Color, Red 40, Yellow 5.

    Sanding Sugar: Sugar, Carnauba Wax, Shellac.

    Icing Pens: Sugar, Partially Hydrogenated Soybean and Cottonseed Oil and/or Palm Oil and Canola Oil, Water, Corn Syrup, Mono and Diglycerides, Food Starch-Modified (Corn), Salt, Potassium Sorbate (Preservative), Polysorbate 60, Natural and Artificial Flavors, Titanium Dioxide Color, Red 40, Citric Acid, Yellow 5, Blue 1, Sodium Benzoate (Preservative).

    Gumdrops: Corn Syrup, Sugar, Food Starch-Modified (Corn), Artificial and Natural Flavors, Citric Acid, Yellow 5, Yellow 6, Red 40, Blue 1.



  • 4/17/17
    You will need
    Platter or cutting board, as workshop base
    Rimmed cookie sheet or waxed paper, optional, for ease in decorating

    (Adult Supervision Required)

    Adults Knead icing pouch for 1 minute to a soft, smooth consistency. Snip the corner of the icing pouch to a ¼-inch opening. Be careful not to cut the opening too large. Squeeze half of the pouch into a mixing bowl and set the pouch aside to use in building the workshop later. Stir 1 tsp. water into the bowl to thin icing slightly. Stand piping bag in a tall glass and drape over edges to hold open. Use a spatula to transfer icing into piping bag. Twist top to close and cut a small tip. Shake icing pens vigorously and cut the tip off each.

    Kids Remove candies and sugars from pouches and place into bowls. Carefully remove cookie pieces from packaging and lay out on a flat surface with smooth sides of cookies facing up. Decorate workshop pieces with icing and candies. Sprinkle with sugars as desired and tap off excess over a rimmed baking sheet or waxed paper. ADULT HINT: Gumdrops can be cut and shaped with kitchen scissors. Allow decorated pieces to dry thoroughly before building workshop.

    Adults Being mindful of decorations, pipe a line of frosting next to the side edges on the back of cookie piece A. Pipe another line on the bottom of that same piece (figure 1). Pipe a line of frosting on the bottom edge of both side pieces B & C (figure 2). Stand the front cookie piece onto the platter and press gently to adhere. Press one of the side pieces in place to form a right angle (figure 3). Repeat with the other side piece. Hold cookies in position for 1 minute to allow icing to begin to set. Let workshop rest for 10 minutes before continuing. Pipe a line of icing along the angled edge of the side wall that faces front and carefully position roof into place, allowing it to rest on front dormer (figure 4). Pipe lines of icing on the angled edges of both dormer pieces and press into position above the door (figure 5). Allow assembled workshop to set for at least 10 minutes before any further decorating.
    Kids Squeeze a small dab of icing onto the corners of the back of each interior paper piece. ADULT HINT: Assist kids in gently pressing paper pieces into position to form the inside of the workshop. Insert character paper pieces into their paper stands and place around workshop as desired. Allow Santa’s workshop to dry completely for 30 minutes before carefully moving. Admire and enjoy!

    HINT: Use items from your pantry like coconut shavings, powdered sugar or granulated sugar to create a snowy scene!

    Yield: 1 Santa Claus is Coming to Town Gingerbread Workshop

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