Gingerbread house recipe

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Gingerbread house recipe. Beginners guide to making a gingerbread house from scratch.

Prep Time45

Cook Time15

Total Time1

Course: Dessert

Cuisine: American

Keyword: Christmas, Dessert,

Servings: 1 House + Cookies to be shared

Calories: 600kcal

Ingredients

3 cups flour
3/4 cup brown sugar
1 1/2 tsp. allspice
2 tsp. ginger
1 tsp. cinnamon
1 tsp. baking soda
1/2 cup 1 stick unsalted butter (soften)
1/2 cup molasses
1 eggs
1 pinch salt

Gingerbread house icing recipe

3 cups confectioners sugar
3 TBS meringue powder
4-6 TBS water

Instructions

Allow butter to come to room temperature.
Cream ½ cup butter and sugar together.
Add ½ cup molasses and 1 egg. Mix until combined.
In a separate bowl add 3 cups flour.
Add 1 ½ tsp. allspice, 2 tsp. ginger, 1 tsp. cinnamon, 1 tsp baking soda and a pinch of salt. Combine.
Add dry ingredients to wet and mix until combined.
Divide in half.
Between two pieces of parchment paper, roll dough to approximately ¼ inch thickness.
Stack each in their own parchment paper in the refrigerator, and allow to chill completely flat for 30-40 minutes.
Draw and cut out the template for the gingerbread house.
Using a pizza cutter, cut your dough into shapes.
Place on lined baking tray and bake at 350° for 14-16 minutes.
Allow to cool completely.

Gingerbread house icing recipe

Combine confectioners sugar and meringue powder together.
Add a TBS of water at a time until it reaches desired thickness.
Place in piping bag to pipe.
Assemble the house.

Notes

Makes one gingerbread house with extra dough for shaped cookies such as trees.

*Nutritional value provided is an estimate of the gingerbread house, cookies and icing and will vary based on brands of ingredients used and cooking methods.

-Note- If the dough seems a bit too dry you can add a bit of water to the mixture. Sometimes when the kids are helping in the kitchen they pack the flour in the measuring cup just a bit to tightly.

Nutrition