1-2-3 Gingerbread Houses
Recipe from Betty Crocker

Start a tradition of making gingerbread houses with family or friends. The decorating is fun and easy enough for kids of all ages!

1-2-3 Gingerbread Houses

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Servings: 1
Yield: 12 houses
Prep Time: 45 mins
Total Time: 2 hrs 25 mins
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    Gingerbread Dough
    • 1   cup 
    • 1   cup 
    • 1   cup 
      full-flavor (dark) molasses
    • 1   
    • 4   cups 
      Gold Medal® all-purpose flour
    • 1   tablespoon 
      ground cinnamon
    • 1/2  teaspoon 
      baking soda
    • 1/2  teaspoon 
      ground allspice
    • 1   
      tub (16 ounces) Betty Crocker® Rich & Creamy vanilla frosting
      Assorted candies and cereals, if desired
    Heat oven to 350 degrees F. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with heavy-duty foil, leaving 1 inch of foil overhanging at each end of pan. In large bowl, mix sugar, shortening, molasses and egg with spoon. Stir in all remaining Gingerbread Dough ingredients. Divide dough in half. Press half of dough in pan.
    Bake gingerbread about 15 minutes or until no indentation remains when touched in center. Cool 5 minutes; carefully lift foil and gingerbread from pan.
    Cut gingerbread lengthwise in half, then crosswise 2 times to make 6 rectangles. Cut angles from 2 corners of each rectangle to form roof of house. (The corners make good nibbles.) Cool completely, about 1 hour. Repeat with remaining dough. Decorate houses with frosting and candies.
    Nutrition information
    Per Serving: cal. (kcal) 610, Fat, total (g) 24, chol. (mg) 20, sat. fat (g) 9, carb. (g) 95, fiber (g) 1, pro. (g) 5, sodium (mg) 70, calcium (mg) 61, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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