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Gingerbread House Sandwich Cookies

 Gingerbread House Sandwich Cookies
These cute gingerbread houses are a fun activity to do with your children or grandkids. Let them fill and decorate the houses after they have baked and cooled.—Lisa Speer, Palm Beach, Florida
30 ServingsPrep: 1-1/2 hours + chilling Bake: 10 min./batch + cooling


  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1/2 cup molasses
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 4 ounces cream cheese, softened
  • 4 teaspoons half-and-half cream
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 3-1/3 cups confectioners' sugar
  • ICING:
  • 1 cup confectioners' sugar
  • 2 teaspoons lemon juice
  • 1/4 teaspoon corn syrup

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Gingerbread House Sandwich Cookies (continued)

Ingredients (continued)

  • 1 tablespoon water
  • Sprinkles of your choice


  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Beat in the egg, molasses and vanilla. Combine the flour, ginger,
  • cinnamon, baking powder, baking soda and salt; gradually add to
  • creamed mixture and mix well. Divide dough into fourths. Refrigerate
  • for 2 hours or until easy to handle.
  • On a lightly floured surface, roll one portion of dough into a 12-in.
  • x 6-in. rectangle. Cut into twelve 3-in. x 2-in. rectangles.
  • Starting from a short side of each rectangle, cut out roofs. Remove
  • excess dough, reroll scraps and cut out three more houses. Repeat
  • with remaining portions.
  • Place 1 in. apart on greased baking sheets. Bake at 350° for 8-10
  • minutes or until lightly browned. Cool for 2 minutes before removing
  • to wire racks to cool completely.
  • In a large bowl, beat the cream cheese, cream, lemon peel, juice and
  • salt until fluffy. Add confectioners’ sugar; beat until smooth.
  • Spread on the bottoms of half of the cookies; top with the remaining
  • cookies.
  • For icing, combine the confectioners' sugar, lemon juice, corn syrup
  • and water until smooth. Decorate cookies with icing and sprinkles.
  • Let stand until set. Store in an airtight container in the
  • refrigerator. Yield: about 2-1/2 dozen.
To Make Ahead: Dough can be made 2 days in advance. Let stand at room temperature for 30 minutes before rolling out. Cookies can be baked 1 week ahead of time and stored in an airtight container at room temperature or frozen for up to 1 month.
Nutritional Facts: 1 cookie equals 201 calories, 5 g fat (3 g saturated fat), 20 mg cholesterol, 112 mg sodium, 38 g carbohydrate, trace fiber, 2 g protein.