Way too much work.
But ... you are going to love me, I found a solution to our gingerbread problems.
This little packet of flavoring is meant for frosting, but it works just as well in a mixture of sweetened condensed milk, water, gelatin and vodka.
It also has the perfect brown gingerbread coloring your shots will need. I found it in the canned frosting and cake isle at my grocery store (you can buy it online here too).
I layered the jello with cherries in the middle (just like I did with these, and these) so that you can pick up your little guys with ease.
The cherries also look kind of cute too, like a button or the gingerbread mans heart.
Of course I couldn't eat these, because I'm preggers. (Ba-humbug!) But hubby did and he said they were tasty and strong.
Cheers to the start of the Christmas season! xoxo
Gingerbread Men Jello Shots
Mini gingerbread men cookie cutter (I bought mine at Michaels, it's this Wilton set)
2 cups vodka (vanilla, whipped, or cake flavored!)
2 cups Water
6 tablespoons sweetened condensed milk
1 packet Frosting Creations mix, gingerbread flavor (Seasonal limited edition, they are with the canned frosting at most grocery stores or buy here)
4 envelops of Knox gelatin
15-20 maraschino cherries with stems, halved
30-40 mini nonpareils white sprinkles (these round ones)
(For a kid friendly, non-alcoholic version just use cold water instead of vodka)
Step 1 - Boil 1 cup of water with 3 tablespoons of sweetened condensed milk. When condensed milk and water are combined add half of your gingerbread Frosting Creations mix and stir. (Taste with a spoon to make sure it's sweet enough. If it's not add a few tablespoons of sugar and boil again until combined.)
Step 2 - Turn off the heat and let your mixture cool completely. When mixture is cool sprinkle 2 envelopes of Knox gelatin powder on top. Let sit for for 1-2 minutes, letting it activate. Turn on the heat again and stir with a whisk until combined.
Step 3 - Add 1 cup cold vodka (Flavored vodkas like, vanilla, whipped, or cake is delicious)
Step 4 - Spray the bottom of a 9x13 inch baking pan with non stick baking spray. Pour mixture into pan. Place in refrigerator until firm (1-2 hours).
Step 5 - Cut 15-20 Maraschino cherries (with stems) in half and place them on your gingerbread jello. Make sure to space out enough room for your gingerbread cookie cutter (see photo 2).
Step 6 - Repeat steps 1-3
Step 7 - Pour your second batch of gingerbread and vodka jello on top of your hardened batch. Make sure your cherries are still spaced out and upright. Place back in the fridge until hardened. (1-2 hours)
Step 8 - When hardened, using your mini gingerbread cookie cutter slowly push down and cut out each jello shot. Wiggle the cookie cutter around to make sure the edges are separated and lift out using a mini spatula or fork.
Final Step (optional) Place eyes on your gingerbread men. I used mini nonpareils white sprinkles (these round ones).