A fun way to celebrate the holidays! Gingerbread Cookie Dog Houses are a kid friendly holiday treat.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time2 hourshrs25 minutesmins
Course: cookies, Dessert
Cuisine: American
Keyword: gingerbread cookies
Servings: 24cookies
Calories: 161kcal
Author: Kellie
Ingredients
1/2cupunsalted butter at room temperature
2 1/2cupsall purpose flour
1/2cupgranulated sugar
1/2cupmolasses
1large egg at room temperature
1tablespoonbalsamic vinegar
1teaspoonbaking powder
1teaspoonground ginger
1/2teaspoonbaking soda
1/2teaspoonground cinnamon
1/2teaspoonground cloves
1/2teaspoonground nutmeg
2cupssifted powdered sugar
1/2teaspoonvanilla extract
2tablespoonswhole milk
Instructions
Preheat oven to 400 degrees.
In a bowl of an electric mixer, beat the butter until light and fluffy.
In a separate small bowl, whisk together the flour, baking powder, ground ginger, baking soda, cinnamon, cloves, and nutmeg. Set aside.
Add the sugar to the butter annd beat until light and fluffy. Turn the mixer to low and mix in the molasses, egg and balsamic vinegar. Slowly add the dry ingredients to the bowl and continue mixing until thoroughly combined.
Cover and chill about 2 hours or until the dough is easy to handle.
Preheat oven to 400 degrees.
Divide the dough in half and turn out onto a lightly floured surface. Roll each half of the dough to 1/4" thickness adding flour as needed, the dough is very sticky so use flour liberally to prevent your cutouts from sticking to the surface.
Using cookie cutters, cut dough into shapes and place on a baking sheet lined with parchment approximately 1" apart.
Bake in a 400 degree oven for 5-6 minutes. Cool on baking sheets for one minute and move to a wire rack.
In a small bowl, combine the powdered sugar, vanilla and milk. Whisk to combine. Spoon mixture into a pastry bag or zip top bag and snip off the tip. Decorate as desired.