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35

Giant Gingerbread House Cookie

Prep 35 min
Total 1 hr 15 min
Servings 12

Don't go through the fuss of making an entire gingerbread house. Instead, decorate this large gingerbread house cookie. It's big on decorating fuss without the stress of making the entire house. MORE+ LESS-

By Betty Crocker Kitchens

October 27, 2014

Ingredients

pouch Betty Crocker™ gingerbread cookie mix

Butter, water and egg called for on cookie mix pouch

container Betty Crocker™ Rich & Creamy vanilla frosting

Assorted candies (gumdrops, peppermints, candy canes, red cinnamon candies, candy sprinkles), as desired

Green gel or liquid food color

Steps

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1

Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper.
2

Make cookie dough as directed on pouch. 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.
3

Use pizza cutter to cut gingerbread house shape from cookie dough. Cool completely. Use frosting and candies to decorate gingerbread house as desired. Use any excess cookie pieces as decoration. If desired, color some of the frosting with green food color to make a wreath on the house. Cut into pieces to serve.

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Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 140

% Daily Value

Total Fat: 16g; 24%
Saturated Fat 8g 39% Trans Fat 0g
Cholesterol: 35mg; 12%
Sodium: 360mg; 15%
Potassium: 25mg; 1%
Total Carbohydrate: 57g; 19%
Dietary Fiber 0g 0% Sugars 36g
Protein: 2g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 3 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;