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Gingerbread Cookie Houses

You will need:

  • 3 cups all-purpose flour
  • 4 teaspoons baking soda
  • 5 teaspoons ground cinnamon
  • 6 teaspoons ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ cup margarine, softened
  • ¾ cup firmly packed light brown sugar
  • ¾ cup light molasses
  • 2 large eggs
  • 1 12 ounce bag of jelly beans

  • Preheat oven to 350 F.
  • In a large bowl, combine flour, baking soda, cinnamon, ginger, cloves and nutmeg; set aside.
  • In a large bowl, beat margarine and sugar with electric mixer at medium speed. Beat in molasses and eggs. Gradually blend in flour mixture.
  • Divide dough in half; wrap and chill for several hours or overnight.
  • Roll out small amount of dough, 1/8-inch thick, onto well-greased and floured baking sheets.
  • Cut dough with desired 3- or 4-inch cookie house stencils. Remove scraps and re-roll.
  • Decorate each cookie with jelly beans. (Cookies may be decorated with jelly beans after baking by attaching beans using a small dab of prepared frosting.)
  • Bake for 8 to 10 minutes or until done.