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On a lightly floured surface, roll the dough with a plain rolling pin about ½ to 5/8 inch thick, depending on the depth of your cookie mold. Using a pastry brush, flour the surface of your cookie mold. Press firmly onto the flat surface of the dough and then lift the mold straight up. Re-flour the mold for every pressing.

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Dust the top with flour then press the mold in firmly. Cut out with a cookie cutter or knife and move to a parchment lined baking sheet. Chill at least 30 minutes while you preheat the oven to 375F/190C. Bake at 375F/190C for 10-14 minutes depending on the size of the cookie and the thickness.

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After baking, set the molds on a cooling rack for 12 minutes before removing the cookies from the mold. Let cool completely before assembling the house. Easy Sugar Cookie Dough. To make one cookie house, use a 16.5-oz. (470-g) package of cookie dough and add ½ cup (125 mL) of flour. Directions: Preheat the oven to 350°F (180°C).

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The town of Villeneuve-les-Avignon also merits to be explored as you climb to the castle. One particular highlight is the Chartreuse du Val-de-Benediction, constructed by Pope Innocent IV in the middle of the 14th century and featuring a church, some attractive (three!) cloisters, renowned frescoes by Matteo Giovannetti, and gardens.

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Step 1: Prepare the gingerbread dough. The dough is easy to make and can be done by hand. To start, whisk together the dark brown sugar, molasses, egg, oil, and vanilla in a mixing bowl until smooth. Then whisk together the flour, cocoa, baking soda, salt, and spices in a separate bowl. Stir the dry mixture into the wet mixture with a rubber.

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