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Gingerbread House Recipe

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Create a festive and classic Gingerbread House perfect for holiday celebrations. This recipe features a spiced gingerbread dough enhanced with cinnamon, ginger, and cloves, baked into sturdy cookie shapes ideal for assembling a charming edible house. Decorate with colorful candies and icing to bring your gingerbread creation to life.

Ingredients

Scale

Dough Ingredients

  • 1/2 cup butter (softened, unsalted or salted)
  • 1/2 cup dark brown sugar
  • 1/4 cup molasses
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1 1/2 tsp ground cloves
  • 1 tsp baking soda
  • 2 cups all-purpose flour
  • 4 tbsp water

Decoration

  • Candy canes
  • Gum drops
  • Sprinkles
  • Chocolates
  • Royal icing (for assembling and decorating)

Instructions

  1. Prepare the dough: In a large mixing bowl, cream together the softened butter, dark brown sugar, molasses, ground cinnamon, ground ginger, ground cloves, and baking soda until the mixture is smooth and well combined.
  2. Form the dough: Blend in the all-purpose flour and water gradually to create a stiff and pliable dough suitable for rolling and cutting.
  3. Chill the dough: Cover and refrigerate the dough for at least 30 minutes, or until it firms up to make it easier to handle during rolling and cutting.
  4. Preheat the oven: Set your oven temperature to 375°F (190°C) to prepare for baking the gingerbread pieces.
  5. Roll and cut shapes: On a lightly floured surface, roll out the chilled dough to an even thickness. Use cookie cutters designed for gingerbread houses to cut out the pieces needed. According to the cookie-cutter package, 19 pieces are typical, although 16 pieces can suffice.
  6. Bake the pieces: Place the cut dough shapes onto a baking sheet and bake for about 10 minutes, or until the edges are crisp and lightly browned.
  7. Cool the gingerbread: Remove from the oven and allow the gingerbread pieces to cool completely on a wire rack to ensure they are firm and ready for assembly.
  8. Prepare the icing: Make a batch of royal icing, which will act as the edible glue to build and decorate the house.
  9. Assemble the house: Pipe the icing along the edges of the gingerbread pieces to construct the walls and roof. Hold in place until the icing starts to set and the structure is stable.
  10. Dry the structure: Allow the assembled gingerbread house to dry for at least 10 minutes to ensure it holds together firmly.
  11. Decorate the house: Use various piping tips to pipe icing decorations and adhere candy canes, gum drops, sprinkles, chocolates, and other festive candies to personalize your gingerbread house.

Notes

  • For best results, use room temperature butter to cream smoothly with the sugars and spices.
  • Chilling the dough is essential to prevent spreading during baking and to ease handling.
  • If royal icing is unavailable, a stiff sugar glaze can be used as an alternative, but it may not hold as firmly.
  • Allow the gingerbread house to dry overnight for maximum stability before moving.
  • Store assembled gingerbread houses in a cool, dry place to prevent sogginess.
  • Be creative with decorations to make your gingerbread house uniquely festive.

Keywords: Gingerbread house, holiday dessert, Christmas treats, gingerbread cookies, festive baking, easy gingerbread recipe

Find it online: https://chefmilacook.com/gingerbread-house-recipe/