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Gingerbread House Cookies

Total Time

Prep: 40 min. + chilling Bake: 10 min./batch + cooling

Makes

4 dozen

This is my favorite molasses cookie. I use the recipe not only to create little houses for Christmas but also to make bunnies for Easter and stars for the Fourth of July. —Karen Haen, Sturgeon Bay, WI
Gingerbread House Cookies Recipe photo by Taste of Home
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Ingredients

  • 1 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup molasses
  • 1 to 1-1/2 teaspoons grated orange zest
  • 5-1/2 cups all-purpose flour
  • 3 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup water
  • Optional: Royal icing or frosting and food coloring of your choice

Directions

  1. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses and orange zest. Combine flour, baking soda, salt and spices; add to creamed mixture alternately with water, mixing well after each addition. Cover and refrigerate for 3 hours or until easy to handle.
  2. Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-1/2-in. gingerbread house cookie cutter dipped in flour. If desired, create windows using very small cutters of various shapes.
  3. Place 1 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Cool 2 minutes before removing to wire racks. Use icing or frosting and food coloring to decorate cooled cookies as desired.

Nutrition Facts

1 each: 127 calories, 4g fat (1g saturated fat), 9mg cholesterol, 85mg sodium, 20g carbohydrate (9g sugars, 0 fiber), 2g protein.

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