Supplies
Gingerbread House
- 1 cup unsalted butter, room temperature
- 1 1/2 cups packed dark brown sugar
- 3/4 cup molasses
- 2 eggs
- 6 cups flour
- 1/2 teaspoon salt
- 3 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground clove
- 1 teaspoon baking soda
Royal Icing for Gingerbread House
- 7 cups powdered sugar
- 2 egg whites
- 1/3 cup water, as needed
Steps
Gingerbread House
- In large bowl, mix dry ingredients and set aside.
- In standing mixer, cream butter and sugar until fluffy.
- Beat in molasses and egg, scraping sides to make sure it's mixed well.
- Add dry ingredients in 3-4 batches.
- Wrap dough in plastic wrap and refrigerate for 1-2 hours before baking.
- Preheat oven to 350°F.
- Lightly flour surface and cover dough in plastic wrap or parchment paper and roll out to a little less than 1/4 inch.
- Cut out desired dimensions. (Tip: cut pieces out of cardboard first to get your desired sizes, then use the cardboard as a guide for the gingerbread.)
- Bake for 12-15 minutes, depending on size.
- Assemble gingerbread house on a piece of cardboard, using royal icing as glue. Decorate with candies as desired.
Royal Icing for Gingerbread House
- Beat egg whites until fluffy.
- In standing mixer, mix ingredients slowly, adding more or less water for desired consistency.
- Beat for about 10 minutes. Icing is done when peaks form.