Confetti Cookie House


Instead of a traditional gingerbread house, try a colorful Confetti Cookie House at your Christmas celebration this year.


  • 2 cup butter, softened

  • 1 cup sugar

  • 2 tablespoon milk

  • 2 teaspoon vanilla

  • 4 ½ cup all-purpose flour

  • 1 cup rainbow sprinkles

  • 1 - 2 cup royal icing


  1. Preheat oven to 325F.

  2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined, scraping sides of bowl occasionally. Beat in 1 tablespoon milk and 1 teaspoon vanilla. Beat in as much of the flour as you can with the mixer. With a wooden spoon, stir in spirnkles and any remaining flour.

  3. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle. On a large sheets of parchment paper roll out dough portions to 1/8- to 1/4-inch thick. Lightly flour top of the dough as necessary to keep it from sticking to the rolling pin.

  4. Using a gingerbread house template, set pattern pieces on the dough; use a sharp knife to cut around each pattern piece. Remove excess dough. Remove pattern pieces; set aside.

  5. Transfer dough cutouts on parchment paper to a large cookie sheet. Bake in the preheated oven for 12 to 15 minutes or until edges are lightly browned. Cool 2 minutes on pan. Remove to wire racks and cool completely. Use a knife to cut edges evenly, if necessary.

  6. Assemble cookie house, using royal icing as glue. Let stand until firm. Decorate as desired with royal icing, candies, and decorative sprinkles.

    Confetti Cookie House
    Hannah Bigot
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