Gingerbread House Sandwich Cookies Recipe

Name: Gingerbread House Sandwich Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1 cup packed brown sugar; 1 large egg, room temperature; 1/2 cup molasses; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 tablespoon ground ginger; 2 teaspoons ground cinnamon; 1-1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 1/8 teaspoon salt; 4 ounces cream cheese, softened; 4 teaspoons half-and-half cream; 1 teaspoon grated lemon zest; 1 teaspoon lemon juice; 1/8 teaspoon salt; 3-1/3 cups confectioners' sugar; 1 cup confectioners' sugar; 2 teaspoons lemon juice; 1/4 teaspoon corn syrup; 1 tablespoon water; Sprinkles of your choice

Servings: persons

1/2 cup butter, softened
1 cup packed brown sugar
1 large egg, room temperature
1/2 cup molasses
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
4 ounces cream cheese, softened
4 teaspoons half-and-half cream
1 teaspoon grated lemon zest
1 teaspoon lemon juice
1/8 teaspoon salt
3-1/3 cups confectioners' sugar
1 cup confectioners' sugar
2 teaspoons lemon juice
1/4 teaspoon corn syrup
1 tablespoon water
Sprinkles of your choice

1
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, molasses and vanilla. Combine the flour, ginger, cinnamon, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Divide dough into fourths. Refrigerate for 2 hours or until easy to handle.
2
On a lightly floured surface, roll one portion of dough into a 12x6-in. rectangle. Cut into twelve 3x2-in. rectangles. Starting from a short side of each rectangle, cut out roofs. Remove excess dough, reroll scraps and cut out three more houses. Repeat with remaining portions.
3
Place 1 in. apart on greased
4
. Bake at 350u00b0 for 8-10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
5
In a large bowl, beat the cream cheese, cream, lemon zest, juice and salt until fluffy. Add confectioners' sugar; beat until smooth. Spread on the bottoms of half of the cookies; top with the remaining cookies.
6
For icing, combine the confectioners' sugar, lemon juice, corn syrup and water until smooth. Decorate cookies with icing and sprinkles. Let stand until set. Store in an airtight container in the refrigerator.

1415

kcal

Calories

Fat

265

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/2 cup butter, softened, 1 cup packed brown sugar, 1 large egg, room temperature, 1/2 cup molasses, and more.

Yes, Gingerbread House Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread House Sandwich Cookies

How did you like this recipe?

Frequently Asked Questions