Gingerbread House Cookies Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 cup molasses
1 to 1-1/2 teaspoons grated orange peel
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
Instructions
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 peel. 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.
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.
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.
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