Christmas Gingerbread House Cookies

Name: Christmas Gingerbread House Cookies
Prep time: 1 h 40 min
Total time: 8 h 50 min
Yield: 14 cookies
Ingredients: Cookie; 1 1/4 cups granulated sugar; 1 cup Land O Lakes® Butter softened; 1 large Land O Lakes® Egg; 3 tablespoons molasses; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Glaze; 1 1/4 cups powdered sugar; 2 tablespoon water; 2 teaspoons Land O Lakes® Butter softened; 2 teaspoons light corn syrup; 1/4 teaspoon vanilla extract; Assorted candies, as desired

These gingerbread cookies have a delicate, subtle ginger flavor that will appeal to all ages. Give your Christmas cookie tray a personal touch by decorating your houses with assorted candies and glaze.

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1 hr 40 min

Prep Time

08 hrs 50 min

Total Time

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Ingredients

1 ¹/₄ cups granulated sugar

1 cup Land O Lakes® Butter, softened

1 large Land O Lakes® Egg

3 tablespoons molasses

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground ginger

¹/₂ teaspoon baking soda

¹/₄ teaspoon salt

Glaze

1 ¹/₄ cups powdered sugar

2 tablespoon water

2 teaspoons Land O Lakes® Butter, softened

2 teaspoons light corn syrup

¹/₄ teaspoon vanilla extract

Assorted candies, as desired

How to make

STEP 1

Combine granulated sugar and 1 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, molasses and 1 teaspoon vanilla; continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed.
STEP 2

Divide dough into thirds. Shape each third into ball; flatten to 1/2-inch thickness. Wrap in plastic food wrap. Refrigerate 1-2 hours or until firm.
STEP 3

Heat oven to 375°F.
STEP 4

Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 4-inch cookie cutter. Place cookies, 1 inch apart, onto ungreased cookie sheets. Bake 6-9 minutes or until set. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
STEP 5

Combine powdered sugar, water, 2 teaspoons butter, corn syrup and 1/4 teaspoon vanilla in bowl; beat at low speed until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to desired spreading consistency.
STEP 6

Decorate cooled cookies as desired. Let stand 6 hours or overnight until glaze is hardened.