Gingerbread House Recipe
Delicious, spicy gingerbread dough you'll love to bake into houses, decorate and eat!
This gingerbread recipe makes a house you'll actually want to eat! It's soft and chewy and just strong enough to hold up all the candy you decorate it with. Or just make the dough and cutout cookies. At the bottom of this recipe is a template to make the house panels.
Prep Time: 10 min
Additional Time: Wrap & cool dough overnight
Cook time: 10 min
Yield: 2 Gingerbread Houses
1/2 cup butter
1/2 cup brown sugar
1 1/4 tsp ground ginger
1 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground cloves
1/2 cup fancy molasses
1 tbsp white vinegar
2 1/2 cup all-purpose flour
Grate butter into a large bowl and add brown sugar, ginger, baking powder, cinnamon, baking soda, salt and cloves. Beat in a mixer until all ingredients are creamed into the butter.
Add in the egg, molasses and vinegar. Beat until combined, scraping the sides and bottom. At this point the mixture will appear somewhat curdled.
Add in the flour, half at a time, mixing well after each addition until no flour remains.
Divide the dough in half. Flatten each portion into a disk and wrap in wax paper. Place in a resealable bag in the fridge and cool for at least 3 hrs or overnight.
Pre-heat oven to 350F.
Roll out a single disk of chilled dough on a floured surface to 1/4-inch thickness. Cut out as desired and place cut-outs onto a parchment lined baking sheet.
Bake in oven for 8 min. Remove and let sit on baking sheet for 5 additional minutes before removing to a wire rack to cool.
Zhuzh it up!
To assemble gingerbread houses I use this royal icing: 2 egg whites whipped until soft peaks form. Add 2 cups of icing sugar and combine thoroughly. Add more icing sugar, if needed, so the icing is thick and not runny.
To make a platform to build your gingerbread houses on, take a piece of cardboard about 25 square centi-meters, and wrap with tin foil & tape it on the bottom.
This amazing recipe was adapted from Company's Coming Most Loved Festive Baking Cookbook