Gingerbread House Cookies

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  • Level: Easy
  • Total: 4 hr (plus setting)
  • Active: 45 min
  • Yield: 24 to 36 gingerbread house cookies
These holiday-themed cookies combine all of the fun and deliciousness of a gingerbread house without the assembly. Use a house-shaped cookie cutter to punch out your gingerbread dough, bake, then decorate in any fun way you choose!


For the Cookies:

For the Royal Icing:


Special equipment:
one 3- to 4-inch house-shaped cookie cutter
  1. Make the cookies: Sift the flour, baking soda, salt, ginger, cinnamon, cloves and allspice into a medium bowl. In a large bowl, stir together the melted butter and shortening, the brown sugar and molasses; beat in the egg with a mixer on medium speed. Reduce the speed to low, then beat in the flour mixture in 2 additions until combined. Divide the dough in half, wrap each half in plastic wrap and pat into disks. Refrigerate until firm, about 2 hours.
  2. Preheat the oven to 350˚ F. Line 2 baking sheets with parchment paper. Roll out the dough on a floured surface until 1/4 inch thick, dusting with flour as needed. Cut out cookies using a 3- to 4-inch house-shaped cookie cutter; arrange 1 inch apart on the baking sheets. Refrigerate the cutouts 15 minutes. 3. Bake the cookies until they’re golden around the edges, 10 to 12 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
  3. Make the icing: Sift the confectioners’ sugar and meringue powder into a large bowl. Beat in the water with a mixer on medium speed until the icing is glossy with soft peaks; transfer to a piping bag (or use a resealable plastic bag and snip a corner). Pipe onto the cookies, using the icing to attach decorations. Let the icing set, at least 2 hours.