Easy Gingerbread Houses

  • Prep 1 hr 20 min
  • Total 2 hr 0 min
  • Ingredients 4
  • Servings 16
Easy Gingerbread Houses

Ingredients

1
roll (30 oz) Pillsbury™ refrigerated gingerbread cookies
Decorating icing (from 6.4-oz aerosol can)
Multi-Bran Chex™ cereal
Assorted small candies

Steps

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  • 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
    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
    Bake 8 to 11 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 15 minutes.
  • 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.

Notes









Tips

Expert Tips

  • There's no need for a cookie cutter because you form these adorable houses with your hands. Follow shaping directions in step 2.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie (undecorated)
Calories
230
Calories from Fat
90
% Daily Value
Total Fat
10g
16%
Saturated Fat
2 1/2g
13%
Trans Fat
3 1/2g
Cholesterol
10mg
3%
Sodium
180mg
7%
Potassium
0mg
0%
Total Carbohydrate
30g
10%
Dietary Fiber
0g
0%
Sugars
15g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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