Easter Sugar Cookie House
Recipe type: Easter, Gingerbread Houses, Dessert, Holidays
Prep time: 
Cook time: 
Total time: 
  • Sugar Cookie Dough
  • 1 cup shortening
  • 2 cups sugar
  • 2 eggs
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 2 teaspoons almond extract
  • 2 teaspoons vanilla
  • 6 cups flour – (may need another ½ cup)
  • Royal Icing
  • 3 level tablespoons Meringue Powder
  • 4 cups sifted confectioners’ sugar (approx. 1 lb.)
  • 6 tablespoons water
  1. For the Sugar Cookies
  2. Cream shortening and sugar together.
  3. Add the rest of the ingredients one at a time in order of appearance on the list, mixing each thoroughly.
  4. Roll out to ¼ inch thickness on the back of a greased cookie sheet.
  5. Cut into desired shapes. Refrigerate on the cookie sheets for at least 10 minutes.
  6. Bake on a greased cookie sheet 10 to 12 minutes in a 350ºF oven.
  7. For the Royal Icing
  8. Beat all ingredients at low speed for 7-10 minutes (10-12 minutes at high speed for portable mixer) until icing forms peaks.
  9. Keep icing covered with a damp cloth when not in use.
  10. Yields 3 cups of icing.
  11. Note: Royal icing should have good body and be moderately stiff: It will not create a lasting bond if too runny and soft. For snow, I sometimes add a few drops of Karo Syrup to thin it just a little for a softer look.
This recipe was modified from this one to adapt to making a Sugar Cookie House This recipe makes enough dough to make a large sugar house or 2 the size of this one. Need only one house? Bake some cookies using the leftover dough. It might keep those little ones to keep from wanting to munch on the house especially if you let them use some of the extra candy. I would make a little frosting for them to use instead of the royal icing.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2017/01/16/easter-sugar-cookie-house/