gingerbread on xmas tree

[tardisjumper]

Right I have a brand new gingerbread man cutter after DP did puppy dog eyes at me about having gingerbread men on the xmas tree.

But I need a recipe that will last a long time. We have an xmas party on Saturday and I would like some to be ok for then. However, I am going to have to cook them tomorrow as I start a new job on Wednesday.

Does anyone a) have a recipe
b) know if they will last on the tree for 4 days
c) know if they will last until st in a tin or shoudl I just freeze them?

I make ginger and honey wafers and they last long enough, in a tin and in the freezer. I also used the same recipe for gingerbread house. Don't see why they shouldn't last on the tree.

You inspired me to do the same. I don't usually make ginger bread cookies, I usually just make sugar cookies and decorate them like pale gingerbread people.

I am going to use This Recipe. It looks good and will last for two weeks.
I am going to wrap mine in coloured cellophane and ties with ribbon and hang on tree. I hope that should keep them fresh.
If you do not want to eat them, there is a highly scented non edible version made with glue that will last and smell nice.

1/2 cup(s) sugar
1/2 cup(s) light (mild) molasses
2 teaspoon(s) ground ginger
1 1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground cloves
1/2 teaspoon(s) ground nutmeg
1/4 teaspoon(s) ground black pepper
2 teaspoon(s) baking soda
1/2 cup(s) buttter or margarine, cut up
1 large egg, beaten
3 1/2 cup(s) all-purpose flour
Ornamental Frosting, (see link below)

Directions

In 3-quart saucepan, heat sugar, molasses, ginger, cinnamon, cloves, nutmeg, and pepper to boiling over medium heat, stirring occasionally. Remove saucepan from heat; stir in baking soda (mixture will foam up in the pan). Stir in butter until melted. With fork, stir in egg, then flour.
On lightly floured surface, knead dough until thoroughly mixed. Divide dough in half. Wrap one half of dough with plastic wrap and set aside.
Preheat oven to 325 degrees F. With floured rolling pin, roll remaining half of dough slightly thinner than 1/4 inch. With floured 3- to 4-inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1/2 inch apart, on ungreased large cookie sheet. Reroll trimmings and cut out more cookies.
Bake cookies 12 minutes or until edges begin to brown. Remove cookies to wire rack to cool. Repeat with remaining dough.
When cookies are cool, prepare our Ornamental Frosting if you like; use to decorate cookies as desired. Set cookies aside to allow frosting to dry completely, about 1 hour. Store in tightly covered container (with waxed paper between layers, if decorated) up to 2 weeks.

Read more: Ginger Cutouts - Good Housekeeping