- Dish type
- Biscuits and cookies
- Ginger biscuits
These gingerbread houses are perfect during the Christmas season. It's a fun way of getting children to help in the kitchen. Bake any leftover gingerbread into biscuits.
8 people made this
IngredientsMakes: 3 houses
- For the Gingerbread
- 115g butter
- 125g caster sugar
- 225g honey
- 2 eggs
- 500g plain flour or as needed
- 1 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- To Decorate
- 1 egg white
- 300g icing sugar
- sweets of various shapes and colours
MethodPrep:12hr ›Cook:15min ›Ready in:12hr15min
- For the gingerbread: Beat butter and sugar together until light and creamy. Stir in honey and eggs. Mix well.
- In another bowl, combine flour, salt, bicarbonate of soda, cinnamon, cloves and ginger. Add to the egg mixture. Knead (adding more flour, if necessary) to obtain a firm and smooth dough.
- Form a ball of dough, wrap in cling film and chill for at least 30 minutes.
- Meanwhile, prepare the blueprints for the house. Take some cardboard, cut a rectangle 10cm x 12cm for the floor, two - 8cm x 8cm squares for the walls, a 8cm x 8cm square and an isosceles triangle with a 8cm base and 5cm sides for the front, a 8cm x 8cm square and an an isosceles triangle with a 8cm base and 5cm sides for the back and 2 rectangles of 6cm x 10cm for the roof. Write down the name of each piece on the paper or cardboard, this will help you later. Preheat the oven to 160 C / Gas 2 1/2.
- Divide the dough into 3 pieces. On a floured surface, roll 1 dough ball into 4mm thickness. Arrange cardboard onto the dough and cut around each piece. Transfer to a baking sheet lined with baking parchment.
- Repeat with the remaining dough balls. If there's leftover dough, you can make them into biscuits or make extra walls, just in case they break on assembly.
- Bake the gingerbread in the preheated oven for 12 to 15 minutes or until firm and golden. If the shapes are a little distorted, adjust with a knife whilst still warm.
- Let cool on tray for a few minutes, before transferring to a wire rack to cool fully, about 1 hour. Make sure that everything stays flat to avoid distortions.
- Meanwhile make the icing: Mix together icing sugar and egg white until smooth and sticky.
- Once the gingerbread is cooled, place the base of the house on a work surface. Stick the walls of the house, using 1cm of icing around the base. Allow to set for 1-2 hours before continuing.
- Once the icing has hardened, stick on the roof to the house. Let set for 1-2 hours. Continue to decorate the house with sweets and icing.
Watch our How to make gingerbread men video to see how to make perfect gingerbread biscuits every time!
Reviews & ratingsAverage global rating:(8)
- 4 1/2 cups flour, plus more as needed
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 cup vegetable shortening
- 1 cup sugar
- 1 cup molasses
Into a large bowl, sift together flour, spices, baking soda, salt, and pepper set aside. In a large saucepan, melt shortening over medium-high heat, about 4 minutes. Whisk in sugar and molasses until well combined. Remove from heat, and stir in the flour mixture until just combined but still crumbly. If dough is still sticky, add a bit more flour.
Turn out dough onto a large piece of plastic wrap, and wrap to enclose completely let cool slightly, 10 to 15 minutes.
Preheat oven to 325 degrees, and line two baking sheets with parchment paper. Divide dough into two equal parts, and place on prepared baking sheets. While dough is still slightly warm, roll out gently but firmly to a 3/8-inch thickness. Cut out desired shapes, and remove excess dough from around cutters or templates.
Bake 30 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely before decorating.
Gingerbread House Cookie Recipe - No Spread, Holds Up, Delicious!
Yield: Makes two 6 x 6 inch houses from our Gingerbread House Kit OR 2 dozen 2" cookies.
1 cup unsalted butter, softened (You can substitute with 1 cup vegetable shortening)
1 cup dark brown sugar
1/2 cup unsulfured molasses
2 large eggs
1/3 cup cornstarch
2 teaspoons ground ginger
3 teaspoons ground cinnamon
3/4 teaspoon salt
1/8 teaspoon ground clove
4 ½ - 5 cups all-purpose flour (Adjust flour if the dough is sticky)
- Preheat oven to 375º F, and line two baking sheets with parchment paper or Silpat® mats.
- Using a stand mixer with the paddle attachment, cream together butter (or shortening) and sugar until smooth. Add molasses, and mix until combined.
- Beat in the eggs, one at a time, scraping the sides of the bowl after each addition. Add cornstarch, ginger, cinnamon, salt, and clove. Mix on medium-low speed until combined.
- With your mixer on low, add the flour, ½ cup at a time, until the dough forms a ball and pulls cleanly away from the sides of the bowl. If your dough is still too sticky, add up to an additional ½ cup of flour.
- The dough will look dry when you first add your flour, but will come together after a few minutes of mixing.
- Roll out the dough to a thickness of ¼ inch between two sheets of parchment paper. Place rolled out dough in the refrigerator to chill for at least two hours.
- Remove one piece of chilled dough at a time from time from the refrigerator and cut shapes with the included gingerbread house cookie cutters.
- Transfer shapes to the prepared baking sheets, and bake for 10 - 15 minutes, or until the cookies are set around the edges and just a little softer towards the centers.
Sturdy Gingerbread House Dough
Making a gingerbread house from scratch is a fun family project for the holidays. Not every gingerbread recipe will work, though. While you can eat it if you like, this gingerbread house dough recipe is designed to be structural. It has no leaveners that would make it puff up and distort the shapes, and the corn syrup makes it firm so the house can support lots of decorations.
This recipe makes enough dough for two average-sized gingerbread houses, including four walls and two pieces for the roof of each house. However, this is determined by the size of the template you choose. For perspective, during testing three walls fit on a standard baking sheet. The extra dough is then rolled out for another set of pieces. For more or larger houses, make more dough when you want a single house, cut the recipe in half.
It's a good idea to bake the pieces one day and assemble the house the next day. This allows the walls and roof to "cure" so they're a little stronger. If you're pressed for time, you might want to use an easy gingerbread cookie dough recipe to speed the process along.
Once you have the pieces baked, it's time to assemble the gingerbread house. To stick the walls of the house together, you will need to use a piping bag and royal icing. It can also be made a few days in advance and will harden when it dries so your gingerbread house won't fall apart.
Make the Cookie Slabs
Line 12 x 15-inch rimless baking sheets with parchment paper.
In a small bowl, whip cream and vanilla until it holds soft peaks. Set aside.
In a large bowl, whisk together brown sugar, baking soda, ginger, and cinnamon. Beat in the molasses and whipped cream mixture until well-combined.
With mixer running, gradually add flour, beating until completely mixed.
Lightly flour a pastry board or mat. Roll out a portion of the dough until flat, but not so thin that you cannot pick it up without it tearing. Drape it over the rolling pin and move to the prepared baking sheet.
Continue rolling the dough to an even thickness on the baking sheet. This is easily achieved by placing two equally thick wooden strips on either side of the baking sheet to support the rolling pin. An even thickness is important. Lower areas will bake darker in color and be more brittle. You will need about 2 cups of dough for each 1/8-inch thickness, about 4 cups for each 1/4-inch slab, and about 6 cups for each 3/8-inch slab.
Bake two sheets of dough at a time. Bake until fairly firm in the center. The temperature and time will vary with the thickness of the slab. For 1/8-thick slabs, bake in preheated 300 F. oven for about 1 hour for 1/4-inch slabs, bake at 275 F. about 1-3/4 hours and for 3/8-inch slabs, bake at 275 F. about 2 1/4 hours.
After 30 minutes, position your gingerbread house pattern cut-outs as close together as possible on the sheet of cookies. Cut around the pattern with a sharp knife, remove the pattern, and separate the scrap pieces (may be baked later to eat). Return house pieces to the oven, swapping their rack positions, and continue to bake.
While the pieces are baking, any remaining dough may be rolled out for cookies or additional decorative gingerbread house pieces.
When pieces are finished baking, loosen gently with a flat spatula and let them cool on the sheet another 5 to 10 minutes before moving to a rack to cool completely.
At this point, you may wrap the gingerbread house pieces airtight in plastic wrap and store up to one month. Or proceed to assemble and decorate your house or cookies using icing cement (below).
Yield: about 9 cups dough, or 4-1/2 slabs 1/8 inch thick, 2-1/2 slabs 1/4 inch thick, or 1-1/2 slabs 3/8 inch thick. Each full slab is 10 by 15 inches.
OPTIONAL: How To Make A Brick Texture On Your Gingerbread House
For one of my houses I used a brick impression tool. I like this one in particular because it has nice sharp edges and doesn’t distort the gingerbread cookie dough when you push it in. I got mine from Nicholas Lodge.
I just pressed the embossing tool into my cookie dough before baking to get this awesome brick texture on my gingerbread house walls! I love how it turned out!
Gingerbread likenesses of items ranging from noblewomen to farm animals have been popular in Europe for more than two centuries. Here in America, we prefer replicas of what may be the witch&rsquos house from &ldquoHansel and Gretel,&rdquo packed to the rafters with candy. Every year at Christmas, Joanne Lamb Hayes offers a gingerbread workshop at the Beard House. This recipe is adapted from 365 Great Cookies and Brownies by Hayes and Bonnie Tandy Leblang.
- 1/2 cup sugar
- 1/2 cup light molasses
- 1/2 cup margarine, melted
- 2 cups all-purpose flour, divided
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1 recipe Gingerbread Dough (from above)
- 1 pound powdered sugar, sifted
- 3 tablespoons meringue powder
- 1/3 to 1/2 cup water
In the bowl of an electric mixer, beat together the sugar, molasses, and margarine on medium speed. Turn the mixer off and add 1 3/4 cups flour, the ginger, cinnamon, and salt. Turn on the mixer to a low speed and beat until the ingredients are combined. Turn dough out onto a floured surface and knead by hand until smooth, adding the remaining 1/4 cup flour if necessary.
To make the patterns using 8 1/2 x 11-inch paper: Draw and cut out a 7 1/2-inch x 5-inch rectangle fold it in half lengthwise to make a 7 1/2-inch x 2 1/2-inch rectangle. Label one short edge &ldquotop&rdquo and the other &ldquobottom.&rdquo Along the 7 1/2-inch cut edge, measure and mark a point 4 inches up from bottom. From that mark, draw and cut a diagonal line to top folded corner. Open pattern and label it &ldquoends.&rdquo Draw and cut out a 6 x 4-inch rectangle. Label it &ldquosides.&rdquo
For the cardboard frame, use the patterns to trace and cut out 2 ends and 2 sides from cardboard. Draw and cut out a 6 x 5-inch cardboard rectangle and label it &ldquobase.&rdquo Draw and cut out two 7 x 4 3/4-inch cardboard rectangles. Tape two 7-inch sides together and label the result &ldquoroof.&rdquo Working from left to right, tape together an end, a side, an end, a side. Stand up to make a box. Tape securely onto the base.
Preheat the oven to 350ºF. On a foil-covered cookie sheet, roll out the dough 1/8 inch thick. Trace around patterns to cut out 2 sides and 2 ends. From scraps, cut out a door and windows. Using a table knife, score the gingerbread pieces to resemble wood shingles, bricks, or stone. Place the door and windows on the gingerbread pieces. Score to decorate.
Place the gingerbread pieces, still side by side, in the preheated oven on foil-covered sheets. Bake 12 to 15 minutes, or until firm and golden brown. While still warm, measure side pieces against patterns and trim off excess caused by expansion during baking. Do not trim ends. Cool gingerbread on a flat surface.
To prepare the frosting, combine the meringue powder, powdered sugar, and 1/3 cup water in a large bowl. With a heavy-duty electric mixer, beat until very fluffy and stiff (about 5 minutes), adding more water, a little at a time, if necessary, to make the frosting manageable. Cover the top of the bowl with a damp cloth towel to prevent the surface of the frosting from drying out while you are working with it.
Spread some frosting in the center of the cardboard cake round press the cardboard house frame in place on the cake round. Spread some frosting onto the cardboard frame. Press the gingerbread end and side pieces onto the frame. Tie a piece of yarn, string, or ribbon around the house to hold gingerbread in place until secure. Pipe some frosting along the top edges of gingerbread ends and sides to attach the roof. Press the cardboard roof onto house hold until secure. Frost the roof decorate with candy and dried fruit and nuts. Frost and decorate the cardboard cake round to make the yard.
When the gingerbread is securely fastened to the frame, remove the yarn. Spoon some frosting into a decorating bag fitted with a 1/4-inch-wide round or star tip. Pipe a border at all corners of the house and under the eaves of the roof. Pipe on icicles, if desired. Set aside to dry for several hours or overnight.
- Serving :Single, and Party Serving Option
- Optional Ingredient : 1 Ginger + 1 Cocoa + Vanilla + 1 ANY Fruit + 0 simoleon flat fee for Single Dish
- Recipes can still be cooked if the sim does not have the required ingredients. Custom ingrediets are optional.
- Cooking skill (Homestyle) needed - Level 5
- Menu : Available from Custom Bake Menu on Fridge, Stove, (from Custom Food Interactions), Grand Meal and toddler menus. Also appears under Dessert
- Restaurant : Compatible with Dine Out. Appears in the restaurant menu under Dessert .
OTHER INFO ABOUT RECIPES
- Vegetarian safe
- Compatible with Snowy Escape Lifestyle
- Requires Power to cook
- Compatible with Freegan trait
- Compatible with Discovering University
- Compatible with RoM (Can be duplicated)
- Compatible with City Living
- Toddler compatible (aka toddlers can eat the food on floor, high chairs, sofa)
- Pets Compatible - pets can interact with them and also eat them if they have the glutton trait
- Compatible with Parenthood GP (Can be packed into Sack lunch)
- Custom Cooking Steps
- Has Custom multi Plates
OPTIONAL Files Required :
- Get link
- Other Apps
Unfortunately, this gingerbread house recipe does not show up in the game to cook or serve at restaurants
Gingerbread House Recipe
Makes 1 gingerbread house*
Flourless cooking spray
3 1/4 cups all-purpose flour, plus extra for dusting
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground allspice
1 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup tightly packed dark brown sugar
1/2 cup honey
2 large eggs
Royal Icing, as needed (recipe follows)
Preheat the oven to 375 degrees F. Lightly spray cookie sheets with cooking spray or line them with parchment paper. Sift together the flour, baking soda, ginger, allspice, and salt and set aside.
In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and honey on medium speed, scraping the sides of the bowl occasionally, until smooth, about 2 minutes. Add the eggs and mix until smooth and light, another 2 to 3 minutes. Add the sifted dry ingredients and mix on low speed just until the dough is evenly mixed. Form the dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
Create the templates and attach them to some rigid cardboard. Use a utility knife or scissors to cut them out. These can be placed on the dough and used as a guide to cut out the shapes for your pieces. If you’ve made extra dough, you can also create architectural details of your choice, such as chimneys or shutters, or decorative details like sleighs or reindeer.
Roll out a portion of the dough into a rectangle about 1/4-inch thick, reserving the remainder in the refrigerator. Roll the dough as evenly as possible. Cut out the pieces necessary and collect all the scraps. You will need them to roll out to cut more pieces.
Working in batches, as needed, transfer the pieces to the prepared baking sheets and bake until golden around the edges, 12 to 14 minutes. Remove them from the oven immediately, trim the pieces if they have spread in the oven, and place the pan on a cooling rack. After 10 minutes, run a spatula under the pieces to free them from the baking sheets. Allow the pieces to finish cooling completely on the baking sheets.
Cut a piece of corrugated cardboard to build you house on. Cover it with heavy-duty aluminum foil.
To assemble the sides, pipe a bead of royal icing along the edges. Pipe more icing along the inside seam where the pieces meet, to reinforce the joint. Allow the four walls to dry completely for several hours or overnight before applying the roof.
Pipe a bead along the seam of the joint for one side of the roof. Put the roof panel in place and use a prop to keep the roof panel from sliding down until the icing has completely hardened. Again, pipe more icing along the inside seam where the pieces meet, to reinforce the joint. Let the first roof panel dry in place for at least an hour, then repeat the process with the second half of the roof.
*Chef’s note: This recipe makes just enough dough for one gingerbread house. You may choose to make an additional half or full batch of dough to account for breakage or to make additional decorative pieces.
Royal Icing Recipe
2 large egg whites
1/8 tsp cream of tartar
2 1/2 cups confectioners’ sugar, sifted
Liquid or paste food coloring(s), as needed (optional)
In the clean, grease-free bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed just until they become loose, about 1 minute. Add the cream of tartar and continue mixing on low speed until the whites become frothy, 2 minutes. Add the confectioners’ sugar gradually with the mixer on low speed.
Continue to mix until the icing holds a soft peak and is dull in appearance, about 2 minutes. The icing is ready to use for piping lines. Or, add a small amount of water until the icing reaches a looser consistency for flooding, or filling in, an outline. If desired, divide the icing among smaller bowls and add coloring(s).
Some notes about using royal icing:
- Working quickly is very important as royal icing dries very fast once it has been piped.
- To keep royal icing from hardening while you are working with it, store the icing in a sealed container with a damp paper towel directly on its surface.
- If you don’t have a pastry bag available, simply use a heavy-duty resealable plastic bag with one small corner cut off for the piping tip to decorate your gingerbread house.
- Clean the sides of the bowl or container to remove any drips if a dry crust develops on the bowl, small pieces can drop into the icing and clog the tip of your pastry bag.
- If the icing seems too thick, it can be thinned with a tablespoon of water.
- It is best not to rush the process allow plenty of time between assembly steps so the royal icing can properly dry.
- Any leftover icing should be thrown out (as it contains raw egg white) and not saved for later use. You may prefer to use pasteurized egg whites in this recipe to eliminate any food safety concerns.
5 1/2 cups unsifted flour
1 1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons cinnamon
3 teaspoons ground ginger
2 teaspoons ground cloves
1 teaspoon nutmeg
1 cup butter, at room temperature
1 cup sugar
1 1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
candies, for decorating
3 large egg whites, room temperature
3 3/4 cups confectioners' sugar
1 1/4 teaspoon cream of tartar
NOTE: This dough bakes into a firm, sturdy cookie material that is just right for gingerbread houses. The recipe makes enough dough for one house plus accessories. It's not that hard and it's a lot of fun, as long as you remember the following points: It will take more than one day and have everything ready before you start. You will need a pattern base to put the house on (see below).
For Ginger Dough: In a large bowl, thoroughly blend butter and sugar. Add molasses, egg and vanilla and beat until smooth.
Using another bowl, sift the dry ingredients into it. Gradually stir the dry ingredients into the molasses mixture. When the mixture becomes too stiff to stir with a spoon, work the dough with your hands until completely blended.
Separate the dough into 4 equal pieces. Wrap each in plastic wrap and chill for a several hours. The dough can be refrigerated for up to two weeks.
For gingerbread house dimensions, cut patterns from waxed or parchment paper that include 2 pieces of the following: side walls which are 10 inches wide and 5 inches high, end of house walls which are pointed are 6" inches wide and 8 inches high at the point, roof panels which are 11 inches wide and 6 inches high.
These measurements are just a guideline, you can make your house bigger or smaller.
Roof: 2 rectangles, 7 inches by 11 inches
Side walls: 2 rectangles, 5" x 8"
Front and Back: 2 base 5", total height 9". Cut door from one end.
Front Back Side: 1 2.5" Side 2 2.5" 1.5"
Baking and Cutting : You can bake the pieces one day and attach the pieces for construction at another time, and add decorations even later.
Place a disk of chilled dough directly on aluminum foil cut to fit your baking sheet. Cover dough with plastic wrap and roll to 1/4 inch thickness with rolling pin on a well-floured surface.
Line several cookie sheets with aluminum foil, then butter and flour the foil. Place one of the paper pattern pieces on the dough and cut around the edges. Place pattern pieces for the gingerbread house (which you have pre-cut from paper), directly on dough, leaving at least a 1/2 inch border around pieces. Cut out the doors and windows. Save the windows you cut out, cut the window in half to make shutters.
Gently, using the spatula, lift the dough and place it on the prepared cookie sheet. Place foil directly on a flat baking sheet. Using your fingers or a spatula, remove scrap pieces of dough, leaving cut pieces intact on foil. Save the scraps for the kids to make gingerbread ghosts.
Preheat the oven to 325 degrees F. Bake at 325 degrees F, 12-25 minutes, depending on size of pieces. Gingerbread will darken, especially around edges, and feel firm to the touch. Remove the sheet from oven and allow gingerbread pieces to cool on sheet.
Gently peel gingerbread from foil. You may store pieces lying flat in a cool dry place or freeze in an appropriate container. Let cool on racks until firm enough to handle. Peel the foil off the sections and set the pieces aside to dry thoroughly overnight.
Construction: When you are ready to put the house together, spread the icing directly on a strong piece of plywood, or a flat unbreakable tray to cover area where house will be built. Spread or pipe icing on edges of each piece which will attach to one another. Press pieces firmly together and hold to form 90 degree angles. You may release your hold when pieces are self-standing. (This should only take a minute or two.) Allow sections of the house to dry before applying the roof or candy decorations.
Cover the plywood base with aluminum foil. Pipe (or spread with a knife) two straight lines of icing glue at a 90 degree angle from each other: one for a side wall and another for an end wall. Pipe glue on the side wall where it will meet the end wall. Place walls on base, touching each other. Hold them in place until they are dry enough to stand on their own (about 15 minutes, and you can use those tonic cans or soup cans as support).
Repeat with the remaining two walls, running a line of icing glue along the corners so that all the walls are glued together. Again hold walls in place until the glue is dry. Let the roof-less house dry at least 30 minutes until the icing is firmly set.
Pipe a lot of icing along the tops of all the walls. Run a thick line along one long side of a roof. Stick the two roof sections together at an angle and sit the two pieces on top of the house. Make sure that the roof overhang is the same at both ends of the house. Hold the roof gently in place until it dries (the tonic cans should be the right height to support them). Let dry half an hour.
Remove the soda cans. Attach shutters to windows. While the roof is drying, attach the door to the doorway by running a line of icing glue down one side and along the base. Make sure the door is open wide enough to slide a small flashlight inside later.
To attach the chimney: On one side of the roof near the peak, glue one angled piece to the roof. Glue the largest rectangle to the angled piece, then glue the second angled piece in place. Lastly, if there's room, glue the smallest rectangle to the other sections. Let the house dry until completely solid, preferably overnight.
NOTE: The icing is used as "cement" to put the house together. This recipe is for a single batch. You will need 2 or 3 batches to complete one house. Make each batch separately. If you must make them all at once, keep them in separate bowls. It dries very quickly and is like cement. Keep it well covered, one piece of Saran wrap touching the icing itself and another on the bowl. Any fat substance will inhibit the whites from beating so separate the yolks carefully and keep all utensils grease-free.
For Icing: Place room temperature egg whites in a bowl. Add cream of tartar. Sift confectioner's sugar directly onto egg whites. Beat for 4 minutes with electric mixer on high speed. The mixture will thicken as you beat it and when finished should be the consistency of mashed potatoes.
Place a piece of plastic wrap directly over icing while using to prevent air from drying it. If storing for use at another time, store icing in an airtight plastic container in the refrigerator. If icing becomes too firm, simply beat a little water into it.
For Decorations: When your gingerbread house is thoroughly dry and stands on it's own, you may begin decorating by attaching candy, cookies, and nuts to the house using the icing as glue. Select candy according to size and desired color. Vanilla wafers are ideal for the roof or you can use spoon size shredded wheat for shingles. The "dirt" can be icing tinted a peanut butter brown. You can also put some Oreo crumbs on the ground.
Place candy pumpkins, ghosts and cats around the outside of the house, You can use candy corns around the "yard" to make it look like a fence or stand up pretzels with the icing as a base. You can stand ghost shaped cookies in the yard or a scarecrow cookie.
For a chimney, use a candy bar with a "V" shape cut out of one end and stand it on the roof with icing. Complete your house with an inverted branch for a tree, be sure the branch has been washed and dried. A small green glow stick or small flashlight can be used to illuminate the inside.