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Ingredients

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Directions

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  • In a medium bowl stir together the flours, ginger, baking soda, cinnamon, and salt; set aside. In a large bowl beat butter and sugar until light and fluffy. Add egg, molasses, and zest. Beat until smooth. Gradually beat in flour mixture until combined. Shape into 4 disks. Cover with plastic wrap and chill 4 hours or overnight.

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  • Preheat oven to 350 degree F. On a lightly floured surface, working with one disk at a time, roll dough until it's 1/4-inch thick (if too firm, let stand 10 minutes). Cut out house shapes using a 3-inch cutter and arrange 2 inches apart on ungreased cookie sheets. Reroll scraps and repeat with remaining dough.

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  • Bake for 8 to 9 minutes or until edges are firm and just starting to brown. Transfer to a wire rack and cool completely.

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  • Decorate with cereal and candies, attaching with frosting. Makes about 60 3-inch cookies.

Nutrition Facts

110 calories; 4 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 12 mg cholesterol; 58 mg sodium. 69 mg potassium; 17 g carbohydrates; 1 g fiber; 9 g sugar; 1 g protein; 0 g trans fatty acid; 97 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

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