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Gingerbread House Cookies


  • 1 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 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
  • 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 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. 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.

Nutrition Facts

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


Average Rating: 3
  • sugarcrystal
    Mar 23, 2017

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

  • Bev and Tracy
    Dec 31, 1969

    add 1/4 tst salt

    not listed in ingredients

  • momvanbeek
    Dec 31, 1969

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

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