What You’ll Need
These edible place cards are made using a bag of Betty Crocker’s gingerbread cookie dough, prepared according to package directions (i.e., one stick of butter, an egg and a tablespoon of water). To decorate the cookies, we used this recipe for royal icing to create a nice, hard surface on which to write our guests’ names. And last but definitely not least is a pack of edible markers, which are used to decorate the seating cards.
How to Make Edible Place Cards
Step 1: Preheat your oven to 350º, or 375º for a non-stick pan.
Step 2: Prepare the Betty Crocker cookie dough according to package directions. On a piece of parchment paper or a lightly floured surface, roll the dough to a ¼ inch thickness. If the dough is too sticky, pop it in the fridge for about 15 minutes. Using a rectangular cookie cutter, cut from the dough as many rectangular-shaped cookies as you need, plus a few extra for backup (or to snack on). If you don’t have a rectangular cookie cutter, you can cut rectangles from the dough using a sharp kitchen knife. Store any unused dough in the refrigerator, wrapped tightly, for up to three days.
Step 3: Place your rectangular cookies 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes, or until edges are set. Cool the cookies for 1 minute before moving them from the cookie sheet to a cooling rack.
Step 4: Once they have cooled completely cooled, it’s time to frost them. Using royal icing, trace a line around the edges of each cookie, creating a rectangular outline. Let the outline set (about 30-60 minutes), then thin the royal icing and flood the cookies with the thinned icing.
Step 5: Once the royal icing has dried, it’s time to decorate! Using the edible markers, write the names of your guests on the hardened royal icing. Be cautious not to press down too hard and break through the icing. Let the edible ink dry completely before serving. Eat up!