Skip Navigation
Search recipes, ingredients, articles, products...
Christmas Gingerbread House Cookies
Get started!



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


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

  1. 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.

  2. 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.

  3. STEP 3

    Heat oven to 375°F.

  4. 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.

  5. 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.

  6. STEP 6

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

Tip #1

- Dough may be stored covered in refrigerator for up to 3 days.

Tip #2

- If dough is too firm for rolling, let stand at room temperature until just soft enough to roll.

Tip #3

- Store cookies in a loosely covered container at room temperature up to 1 week or freeze up to 2 months in an airtight container.

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.