Hi Kim! I have not personally tried using this recipe to make a house, but it does hold up really well to making shapes, so I assume that it would. You might want to decrease the baking soda by half so they are less puffy. If you try it, let me know how it goes!

Hi Ashley! Yes, you can definitely do this! The two easiest ways are to freeze the dough to bake later, or you can freeze the baked but unfrosted cookies. You can also cut out the shapes and freeze those before baking but this is a little trickier. You need to make sure you place the cookies in a single layer to freeze, and then transfer them to an airtight container (something vacuumed sealed to remove air is best) with parchment paper in between them so they don’t stick to each other. This one is tricky because it takes a lot of freezer space and you need to make sure you use an airtight container because the edges will dry out easily.

Can these cookies be frozen and then thawed and baked at another time?

Very tasty, cookies came out soft and fluffy. The ginger flavor wasn’t overpowering, and I think the discard adds some complexity. The family loved them