Gather the family to bake and decorate gingerbread houses. It's sweet fun, made easy with cookie mix.
pouch (1 lb 1.5 oz) Betty Crocker™ gingerbread cookie mix
cup butter or margarine, softened
container (1 lb) Betty Crocker™ Rich & Creamy creamy white or vanilla frosting, if desired
Assorted small candies, if desired
Heat oven to 375°F. In medium bowl, stir cookie mix, butter, water and egg until dough forms. Divide dough in half.
Working with half of dough at a time, roll out on floured surface into 9x6-inch rectangle. Cut rectangle into 6 (3-inch) squares. Place 4 squares on ungreased cookie sheet. Cut remaining 2 squares diagonally in half to form 4 triangles. Place 1 triangle on one side of each square for roof; press dough to seal.
Bake 8 to 11 minutes or until set. Cool 5 minutes. Remove from cookie sheet. Cool completely, about 15 minutes. Decorate with frosting and candies.
Roll dough to an even thickness by rolling over two wooden dowels or rulers. Use dowels or rulers in the desired thickness, and place them on opposite sides of the dough.
For easy decorating, place frosting in a resealable food-storage plastic bag, snip off a small corner of the bag and squeeze to frost.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie (Undecorated)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.