Today is Gingerbread House Day and I know for many families the making of a gingerbread house is a time-honored tradition. So what happens if you just don't have time to make one, or the inclination? I know I still have making one on my bucket list. I thought I would be able to this year. Unfortunately, I'll have to put it off for another year. No worries though...I found a cute, creative and easy alternative, courtesy of the Betty Crocker Christmas Cookbook.
Giant Gingerbread House Cookie
12 Servings
- 1 pouch (17.5 oz) gingerbread cookie mix
- 1 tbsp water
- 1 egg
- 1 container (1 lb) vanilla creamy ready-to-spread frosting
- Assorted candies (gumdrops, peppermints, candy canes, red cinnamon candies, candy sprinkles), if desired
- Heat oven to 350 degrees F. Line 15x10x1-inch pan with cooking parchment paper.
- Make cookie mix as directed on pouch, using butter, water and egg. Roll dough in pan to about 1/4 inch thick.
- Bake 10 to 12 minutes or until edges are set and golden brown. Cool 5 minutes. Use pizza cutter to cut gingerbread house shape from cookie. Cool completely.
- Use frosting and candie to decorate gingerbread house as desired. Use any excess cookie pieces as decoration. Cut into piece to serve.
My personal notes:
- I will probably make my own buttercream icing to use. I'm sure any frosting or icing would work.
- The image is just one example of how your house can look. Make it the same, or make your own creation.
- Have fun!
Great idea! House cookie instead of a cookie house! I love it!
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