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Recipe Summary

prep:
25 mins
chill:
4 hrs
bake:
8 mins at 350° per batch
Yield:
about 60 3-inch cookies
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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; total fat 4g; saturated fat 3g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 12mg; sodium 58mg; potassium 69mg; carbohydrates 17g; fiber 1g; sugar 9g; protein 1g; trans fatty acidg; vitamin a 97IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 12mcg; vitamin b12mcg; calcium 10mg; iron 1mg.

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