Gingerbread House Recipe
Building a gingerbread house isn’t just about baking cookies; it’s about creating a centerpiece, sparking joy, and sharing sweet moments with loved ones. This recipe will guide you through every step to craft your own delicious and enchanting gingerbread house, from the dough to the decoration.
Ingredients
- 3 cups all-purpose flour swap for whole wheat flour for a healthier option
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar or coconut sugar for a natural sweetener
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 3 egg whites pasteurized or 1/4 cup meringue powder with 1/2 cup water
- 1/2 teaspoon cream of tartar
Instructions
- Combine the dry ingredients in a large bowl (flour, baking soda, salt, and spices). Whisk together. Beat the butter and brown sugar in a separate bowl until fluffy. Mix in the egg, molasses, and vanilla. Gradually add in the dry ingredients and mix until a dough forms. Divide the dough in half, wrap each portion in plastic wrap, and chill for 1 hour.
- Preheat your oven to 350°F (175°C). Roll the chilled dough onto a floured surface or parchment paper (about 1/4-inch thick). Use your templates or cookie cutters to cut out the house pieces (e.g., walls, roof, door). Place these on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, or until the edges are slightly firm. Allow the pieces to cool completely on a wire rack before assembling.
- Beat the egg whites and powdered sugar until stiff peaks form. Add a few drops of water to adjust consistency if needed.
- Use royal icing as glue to attach the walls. Hold each piece in place for a few seconds until it sets. Once the base is sturdy, add the roof pieces. Leave it to dry for at least an hour before decorating.
- This is your chance to get creative! Use the icing to pipe designs, attach candies, and sprinkle magic over your festive creation.
Notes
- Storage: Keep the assembled gingerbread house in a cool, dry place. Cover it loosely with plastic wrap to preserve freshness.
- Leftovers: If you decide to eat parts of the house, store broken pieces in an airtight container. They’ll last up to 1 week.