For the cookies:
2 3/4 cups flour
2 tsp. McCormick® Cream of Tartar
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups sugar
1 cup (2 sticks) butter, softened
2 eggs
2 tsp. McCormick® Pure Vanilla Extract
1/3 cup sprinkles
2 tsp. McCormick® Cream of Tartar
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups sugar
1 cup (2 sticks) butter, softened
2 eggs
2 tsp. McCormick® Pure Vanilla Extract
1/3 cup sprinkles
For the buttercream:
1 cup (2 sticks) butter, softened
2 tsp. McCormick® Pure Vanilla Extract
1 box (16 ounces) confectioners’ sugar
2 tbsp. milk
1/4 cup sprinkles
2 tsp. McCormick® Pure Vanilla Extract
1 box (16 ounces) confectioners’ sugar
2 tbsp. milk
1/4 cup sprinkles
For the royal icing:
2 egg whites
1 pound of sugar
1 tsp. McCormick® Pure Vanilla Extract
1 pound of sugar
1 tsp. McCormick® Pure Vanilla Extract
1. Mix flour, cream of tartar, baking soda and salt in large bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
2. Refrigerate dough 2 hours or until firm.
3. Roll out dough to about 1/4 thick then chill for two hours.
4. Cut out your house pieces (we drew a template before starting, but you can find pre-made templates online!) and then chill the pieces again for about one hour.
5. Place pieces on parchment lined baking sheet and bake 5 minutes. Remove from the oven and carefully trim the edges. Then put back in the oven and bake for an addition 5 minutes or until very lightly browned. Cool on baking sheets for 1 minute. Move to wire racks; cool completely.
6. For the buttercream: Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in confectioners’ sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Lastly, fold in sprinkles.
7. For the royal icing: Place confectioners’ sugar, vanilla and egg whites in large bowl. Beat with electric mixer on high speed 5 to 7 minutes until stiff peaks form and icing is fluffy and glossy.
2. Refrigerate dough 2 hours or until firm.
3. Roll out dough to about 1/4 thick then chill for two hours.
4. Cut out your house pieces (we drew a template before starting, but you can find pre-made templates online!) and then chill the pieces again for about one hour.
5. Place pieces on parchment lined baking sheet and bake 5 minutes. Remove from the oven and carefully trim the edges. Then put back in the oven and bake for an addition 5 minutes or until very lightly browned. Cool on baking sheets for 1 minute. Move to wire racks; cool completely.
6. For the buttercream: Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in confectioners’ sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Lastly, fold in sprinkles.
7. For the royal icing: Place confectioners’ sugar, vanilla and egg whites in large bowl. Beat with electric mixer on high speed 5 to 7 minutes until stiff peaks form and icing is fluffy and glossy.
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