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featured image gingerbread house

Gingerbread House Cut-Out Cookies With Template

Amber Bondar
These cut-out gingerbread house cookies are so much fun for the holiday season. No hassle of constructing needed with a large cut-out cookie and all the fun of decorating. The simple two ingredient icing hardens nicely and also holds decorations well. Eat these beautiful Christmas cookies or enjoy all season long.
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Prep Time 1 day 10 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American, Canadian
Servings 8
Calories 395 kcal

Equipment

  • baking sheet One Large Or Two Small
  • Template Cut-Out Print from here
  • Paring Knife
  • Scissors
  • measuring cup
  • mixing bowl
  • Tablespoon
  • Teaspoon
  • Icing Bags
  • Small Bowls For Decorations
  • Wire Cooling Rack
  • parchment paper
  • Spatula
  • Rolling Pin

Ingredients
  

The Gingerbread Cookie Dough

  • ⅔ Cup Butter Softened
  • 1 Cup Sugar
  • 1 Lrg Egg
  • ¼ Cup Molasses
  • 1 Tsp Salt
  • 1 Tsp Baking Soda
  • 1 Tsp Cinnamon
  • ½ Tsp Ginger
  • ½ Tsp Cloves

The Sugar Icing

  • 2 Cups Confectioners Sugar
  • 2 Tbsp Cream +More As Needed

Instructions
 

  • Cream together softened butter, sugar, egg and molasses.
    ⅔ Cup Butter, 1 Cup Sugar, 1 Lrg Egg, ¼ Cup Molasses
  • Measure and add the flour, salt, baking soda, and spices.
    1 Tsp Salt, 1 Tsp Baking Soda, 1 Tsp Cinnamon, ½ Tsp Ginger, ½ Tsp Cloves
  • Mix until the mixture comes together.
  • Wrap the dough in plastic wrap tightly and refrigerate overnight.
  • The next day preheat oven to 375℉
  • Line baking sheet with parchment paper
  • Print and cut out the template.
  • Work dough on lightly floured surface to pliable.
  • Roll firmly but gently will rolling pin to one half inch or less in thickness. Not too thin though.
  • Lay the template on the dough and hold in place with hand.
  • Use point of paring knife to carefully cut around template.
  • Or use favorite cookie cutters for cutting dough.
  • Using a spatula carefully lift the house cookies to the baking sheet.
  • Repeat until all are cut out. Bake for 12-15 minutes or until edges are a golden brown.
  • Remove from hot oven and let cool on baking rack.
  • Once cookies are room temperature they are ready to decorate.
  • Make the icing in small bowl measure two cups of confectioners sugar.
    2 Cups Confectioners Sugar
  • Measure and add two tablespoons cream or milk to the sugar. Mix in. Add more milk or cream by tablespoonfuls until icing is runny enough to squeeze through piping bag but not so run it runs off spoon.
    2 Tbsp Cream
  • Fill piping bag. Snip off end and decorate cookies.
  • Let decorated cookie icing harden before storing.

Nutrition

Calories: 395kcalCarbohydrates: 63gProtein: 1gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 46mgSodium: 308mgPotassium: 174mgFiber: 0.2gSugar: 62gVitamin A: 530IUVitamin C: 0.1mgCalcium: 33mgIron: 1mg
Keyword christmas cookies, cookies, Gingerbread, Rolled Cookies
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