Good Morning! Yesterday I posted a card made with the Stampin’ Up! Frosted Gingerbread bundle that had cookies that were die cut from the Gingerbread & Peppermint 6″ x 6″ designer series paper and then decorated. Today’s card has cookies that are made from die cut card stock and decorated. The detailed dies in the Gingerbread dies looks like icing that is piped on the cookies! You can find the supplies I used at the bottom of my post along with the sizes of cardstock used.
My card was also inspired by the great sketch in Freshly Made Sketches #508:
I adhered a strip of Old Olive Gingerbread & Peppermints 6″ x 6″ designer series paper down the center of a Real Red panel of the DSP and adhered the layered panel to the front of a Real Red card base. I cut a Basic White panel with the second largest Scalloped Contours die and stamped the sentiment from the Stampin’ Up! Frosted Gingerbread photopolymer stamp set in Real Red in the lower corner.
I cut one each of the outline cookie shapes from the Stampin’ Up! Frosted Gingerbread bundle from Kraft card stock and one each of the detailed cookie dies from Basic White card stock. For some of the shapes, I adhered some adhesive sheet to the back before die cutting and for some of the shapes I adhered it with liquid glue afterwards. I found both methods work well and are easy to do. I adhered all the white detailed die cuts to the corresponding Kraft cookie die cuts and decorated the bell, ornament and snowflake with red rhinestones.
I adhered the snowflake, bell and ornament to the scalloped rectangle die cut with dimensionals and adhered the panel to the card front with dimensionals. I cut three peppermints from the Gingerbread and Peppermints 6″ x 6″ DSP with the circle dies from the Gingerbread Dies and adhered them to the card front with liquid glue. I finished the card front with a bow made from ruffled Real Red Ribbon and adhered with a glue dot.
For the inside of the card, I stamped the sentiment from the Whimsical Trees cling stamp set in Real Red ink in the middle of Basic White panel. I stamped the peppermints from the Stampin’ Up! Frosted Gingerbread stamp set in Real Red and Old Olive in the upper corner and adhered the star cookie in the lower corner. I trimmed the point of the star, even with the panel and adhered a strip of Gingerbread & Peppermint 6″ x 6″ DSP to the bottom, tucking it under the cookie. I adhered the panel to the inside of the card.
The Stampin’ Up! Frosted Gingerbread bundle is so versatile and a lot of fun. Christmas cookies are a wonderful Holiday tradition and this bundle is perfect for making a couple of dozen!
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Cardstock Cuts for this project:
- Real Red – 4-1/4″ x 11″ card base scored at 5-1/2“
- Kraft – 4-1/4″ x 4-3/4″ (die cut cookies)
- Basic White – 3-1/2″ x 4-3/4″ (scalloped rectangle), 3-3/4″ x 5″ (inside panel), 3-3/4″ x 4″ (die cut cookie details)
- Gingerbread & Peppermint 6″ x 6″ DSP – 4-1/4″ x 5-1/2″ (front background), 2-1/4″ x 5-1/2″ (front stripe), 1/2″ x 3-3/4″ (inside trim)