Easy Gingerbread House Cookies

Easy Gingerbread House Cookies
Yield: five or six 6-inch cookies Prep 1 hr Cool 2 mins per batch Bake 375°F 8 mins per batch


  • 1 16 1/2 ounce package refrigerated gingerbread cookie dough or one 18-ounce package refrigerated sugar cookie dough
  • 1/4 cup all-purpose flour
  • 1 tube purchased white decorating icing
  • 1 tube purchased red decorating icing
  • 1 tube purchased green decorating icing
  • Colored decorating sugars, nonpareils, and/or sprinkles
  • Waffle-shaped pretzels or pretzel sticks

Make It

1. Preheat oven to 375 F. In a large bowl place the cookie dough and flour. Stir with a wooden spoon or gently mix with hands until combined. On a lightly floured surface, roll out half of the dough at a time until 1/4-inch. Use a 6-inch house-shaped cookie cutter to cut out shapes or use a small knife to cut out house shapes of your own design. Arrange cutouts 3 inches apart on an ungreased cookie sheet. Leave cutouts plain and decorate after baking. (Or if desired, use a fluted pastry wheel to cut dough scraps into door or window shapes or roof outline and shingles and place them on house cutouts. Or for shingles, use the tip of a spoon to make shingle marks in the roof area of the cutout.)

2. Bake for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 2 minutes; transfer to wire racks and let cool.

3. Use tubes of decorating icing to decorate cooled cookies. Sprinkle colored sugars, nonpareils, and/or sprinkles over the icing while still moist. Attach waffle-shaped pretzels with some of the icing for doors and windows.

Nutrition Facts

Amount Per Serving: cal. (kcal): 494, Fat, total (g): 21, chol. (mg): 44, sat. fat (g): 6, carb. (g): 70, pro. (g): 4, vit. A (IU): 49, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Folate (µg): 12, sodium (mg): 418, Potassium (mg): 14, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.