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Gingerbread House Cookies Recipe

Gingerbread House Cookies Recipe

"This is my favorite molasses cookie," writes Karen Haen of Sturgeon Bay, Wisconsin. "I use the recipe at Christmas, Easter and Fourth of July, cutting shapes like houses, bunnies and stars."
TOTAL TIME: Prep: 40 min. + chilling Bake: 10 min. + cooling YIELD:48 servings


  • 1 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 cup molasses
  • 1 to 1-1/2 teaspoons grated orange peel
  • 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
  • Frosting and food coloring of your choice


  • 1. In a large bowl, cream shortening and sugars until light and fluff. Add eggs, one at a time, beating well after each addition. Beat in molasses and orange peel. 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. 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.
  • 3. Place 1 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Cool for 2 minutes before removing to wire racks. Decorate cooled cookies as desired with tinted frosting. Yield: 4 dozen.

Nutritional Facts

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

Reviews for Gingerbread House Cookies

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sugarcrystal User ID: 5836839 263793
Reviewed Mar. 23, 2017

"I love the hint of orange! These are much more flavorful than most cut out cookies."

Bev and Tracy User ID: 1010185 145688
Reviewed Dec. 10, 2008

"add 1/4 tst salt

not listed in ingredients"

momvanbeek User ID: 238481 62427
Reviewed Dec. 8, 2008

"orange peel is not listed among the ingredients - how much do you use?"

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