Cookies for Santa – Tutorial #554

Hey There,

I’m continuing the making of my Christmas cards today.   I got out the cute, cute Stampin’ Up! stamp set, Scentsational Seasons (item number 121190) and the coordinating framelits, Holiday Collection (item number 127814) which made this card super simple to put together.

Today’s tutorial shows how to create a plate for those yummy ginger bread cookies out of circles.   You can check it out in the complete tutorial below.  Enjoy!






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Now on with today’s tutorial. . . . .  . .

Project Supplies:

Stampin’ Up! Stamps: Scentsational Season (121190)

Card Stock: Stampin’ Up! Whisper White, Early Espresso, Soft Suede and Cherry Cobbler

Ink: Stampin’ Up! Sahara Sand and Soft Suede

Accessories: Stampin’ Up! sponge, Large and small heart punches, Clear Circle Die and Circles #2 Die, Big Shot Machine, Holiday Collection Framelits (127814), Soft Suede Taffeta Ribbon, Gold Marker, Festival of Prints Paper Stack (126904), red brads and Stampin Dimensionals

Die Cut the large circle out of Whisper White card stock using the Clear Circle Die.   Cut the smaller circle out of scrap card stock using the largest circle on the Circles #2 die.

Placed the small circle die cut in the middle of the large circle and sponged Sahara Sand ink around the edge of the small circle.  Next I edged the large plate using a Stampin’ Up! gold marker.

Stamped the Ginger bread men on Whisper White using Soft Suede ink.   Die cut the Ginger Bread men using the Holiday Colection Framelit die.

I’m making 12 of these cards this morning so I picked out 12 piece of paper from the Festival of Prints Designer Series Paper Stack.  Cut the papers down to 4.5″ square and then sponged Soft Suede around the edge of the paper to distress it.

Punch two large hearts out of Early Espresso card stock and 4 small hearts from Soft Suede card stock.   Added a 4.75″ square Early Espresso panel and then added Soft Suede Ribbon.

Added a 5.25″ square Cherry Cobbler panel and adhered the hearts to the left side corners.   Added red brads then the plate with Stampin’ Dimensionals.  The Ginger bread men where adhered next.

I finished the card by adding a 5.25″ Whisper White card base.  Here is the finished card measuring 5.25″ square.

May your day be totally delightful!

Until my next post. . . . . .



Get ready for Brayer Workshops!

Newburge, Indiana

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7 responses to “Cookies for Santa – Tutorial #554

  1. this is soooo adorable! Love your creations! Keep them coming!

  2. You really bumped up this set! Love this. Thanks for sharing all of your information on this card.

  3. This card is just too cute! What a cute way to make a plate of gingerbread cookies!!!

  4. Love this card, thanks for the tutorial!

  5. this card looks good enough to set out for Santa. Awesome card, Love it!

  6. I think this is a visually clever card. The plate has dimension and I love the heart corners. This isn’t a set I am especially fond of, but you’re making it work.

  7. Love the plate and those great heart corners.