Easy Gingerbread Houses

  2 reviews


roll (30 oz) Pillsbury™ refrigerated gingerbread cookies
Decorating icing (from 6.4-oz aerosol can)
Multi-Bran Chex™ cereal
Assorted small candies


  1. 1 Heat oven to 350°F. Cut cookie dough into 16 equal pieces. Work with 1 piece of dough at a time; refrigerate remaining dough pieces until needed.
  2. 2 For each cookie, cut 1 piece of dough into 3 equal slices. Place 2 slices side by side on ungreased cookie sheet; press into 3x3 1/2-inch rectangle (see photo). Place third slice on center of long side of rectangle; press slice into triangle for roof (house should be about 5 inches tall). Repeat with remaining dough making total of 16 house shapes, 1 1/2 inches apart on cookie sheets.
  3. 3 Bake 8 to 11 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 15 minutes.
  4. 4 Decorate with icing; use cereal for shingles and candy for house features. Let stand until frosting is set, about 30 minutes. Store between sheets of waxed paper in tightly covered container.




Nutrition Information

Recipe Step Photos

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