Gingerbread Boxes & Mason Jars

These aren't your average gingerbread cookies! Learn how to transform simple gingerbread dough into charming, edible boxes or mason jars. With no cookie cutters or mixers required, this recipe is perfect for creating completely unique, homemade gifts. While both are stunning, the mason jars are a bit easier to make since they don't require construction. This recipe is specifically designed to create a sturdy, yet delicious, gingerbread that holds its shape perfectly during baking.

Instructions

1. 1

   To make the dough, combine butter, brown sugar, and honey in a small saucepan over low heat. Stir until the butter is completely melted and the sugar has dissolved. Set the mixture aside to cool until it is almost at room temperature.

2. 2

   Pour the cooled butter mixture into a large bowl and whisk in the egg until fully combined.

3. 3

   Sift the remaining gingerbread ingredients—flour, baking powder, bicarbonate of soda, ground ginger, ground cinnamon, and All Spice—directly into the bowl. Mix with a spoon until just combined, then use your hands to gently knead the dough a few times in the bowl to bring it together into a cohesive ball.

4. 4

   Flatten the dough into a disc, wrap it tightly in cling wrap, and refrigerate for 1 1/2 hours. This chilling step is essential for making the dough workable.

5. 5

   Remove the dough from the fridge. For easier handling, cut the dough into two pieces. Place one piece between two sheets of baking paper and use a rolling pin to roll it out to a thickness of 3mm / 1/10". See notes for an easy rolling method.

6. 6

   Once the dough is rolled out, proceed with the specific instructions for either making the Gingerbread Boxes or the Mason Jars.

7. 7

   For Gingerbread Boxes: Preheat your oven to 180°C / 350°F and line two baking trays with baking paper. Cut 12 squares from the rolled-out dough, each measuring 8cm x 8cm (3" x 3"). Place the squares on the prepared baking trays. For the lids, optionally cut two small squares and place them in the center of two of the larger squares to act as a "knob".

8. 8

   Bake for 12 to 15 minutes, or until golden brown. The top tray will likely be done in about 12 minutes, while the bottom will take closer to 15 minutes. After the first tray is done, move the second tray to the top shelf to finish baking.

9. 9

   Let the gingerbread squares cool on the baking trays for 5 minutes before carefully transferring them to a wire rack to cool completely.

10. 10

    To construct the boxes, select eight squares for the walls and trim the bottom and right side of each to create flat, even edges. Melt the milk chocolate buttons. Use a knife to spread a line of melted chocolate along the trimmed right edge of one square and attach it to the flat, untrimmed side of a second square. Hold for 20 seconds. Repeat this process until all four walls are attached, forming a box shape. Repeat for the second box.

11. 11

    While the walls set, trim two more squares to create a base that fits snugly inside the walls. Spread a little chocolate on the edges of the base and gently push the walls down over the base until it's secured inside.

12. 12

    Decorate the boxes using Royal Icing and your choice of decorations, such as Silver Sugar Balls, while the icing is still wet.

13. 13

    To prepare the Mason Jars: Line one baking tray with baking paper. Use the open end of a 400g / 14oz can to cut out two rounds from the dough for the bases. Cut two strips of buttered baking paper that are the height of the can and long enough to wrap around the can with an overlap. Cut two matching dough rectangles.

14. 14

    Leave the dough on its baking paper and place a can on one end. Roll the can up firmly in the dough, ensuring it's a snug fit. Trim any excess dough and seal the seam with your fingers. Repeat for the second can. Place the cans on their sides on the baking tray, with the seam side down.

15. 15

    Roll out the remaining dough scraps. Place one of the dough-wrapped cans upright on the dough and use a small knife to cut out a round for the lid. Repeat for the second lid. Optionally, cut small squares for the lid knobs. Place the lids on the baking tray.

16. 16

    Refrigerate the baking tray with the cans on their sides for 30 minutes. This is a crucial step to prevent the jars from losing their shape during baking.

17. 17

    Bake the Mason Jars: Preheat oven to 180°C / 350°F. Place the oven shelf in the middle of your oven. Remove the tray from the fridge, turn the cans upright, and place them in the oven. Bake for 20 to 25 minutes, until golden brown, rotating the tray halfway through for even baking.

18. 18

    Remove from the oven and let cool for 5 minutes before transferring them to a cooling rack. Once cool, gently twist and pull the can and baking paper out of the gingerbread jar. It should slide out easily.

19. 19

    Fit the small rounds into the base of the Mason Jars. You may need to trim them slightly to fit snugly. Decorate with Royal Icing or ribbons as desired.

20. 20

    For the Royal Icing: Beat the egg white with a mixer until soft peaks form. Gradually add the sifted icing sugar, a spoonful at a time, until it is all incorporated and the icing is smooth. Transfer to a piping bag and decorate as desired.

Recipe Notes

• The butter mixture must be almost at room temperature before adding the egg to prevent scrambling. If the dough is still warm, it will be sticky and difficult to work with.

• Do not skip the dough chilling step! Chilling for 1 1/2 hours is essential to make the dough easy to handle and prevent it from being overly sticky.

• An easy way to roll the dough: Place the dough on a piece of baking paper and flatten it with your hands. Then, place another piece of baking paper on top and use your rolling pin. This prevents the paper from bunching up as you roll.

• For the Mason Jar dough rectangle, make it extra long to ensure it wraps around the can completely with a slight overlap. It's easy to trim excess, but difficult to fill a gap.

• When baking the mason jars, place the oven shelf at a height where the top of the jars won't touch the top of the oven. This helps maintain their shape.

• This specific gingerbread recipe and the pre-baking chill are designed to ensure the mason jars hold their form and don't slide down the can. If they do lose a little shape, you can use Royal Icing or a ribbon to visually balance them out. You can also get creative and add a "mug handle" from leftover dough!

• The nutrition information is per serving, assuming 12 servings (one piece of a gingerbread box).