Description
This festive gingerbread house recipe is perfect for decorating during the holiday season. Follow the steps for a fun and creative baking experience!
Ingredients
Scale
- 1 cup molasses
- 1 cup vegetable shortening
- 2 teaspoons baking soda
- ½ cup water
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 7 cups all-purpose flour
- ½ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 4 large egg whites
- 4 ½ cups powdered sugar
- 2 teaspoons cream of tartar
- 2 cups granulated sugar
Instructions
- In a small bowl, combine baking soda and water and stir to dissolve, set aside.
- In a large saucepan combine molasses and shortening. Bring the molasses and shortening to a boil, stirring frequently. Once boiling, remove from heat and stir in the soda/water mixture, mixing well to combine.
- In a large mixing bowl, use an electric mixer or stand mixer to combine the sugar, eggs, and vanilla. Add the molasses mixture to the sugar/egg mixture and mix well to combine. Add flour, salt, and spices and mix to combine.
- Place dough in a large ziplock bag and press into a flat disk. Chill the gingerbread for several hours, or make up to 1 week in advance.
- Preheat oven to 375 degrees F. Remove the gingerbread dough from the fridge and allow it to sit at room temperature for 15 minutes.
- Cut dough into four equal pieces. Place a piece of parchment paper on a countertop, lightly spray it with cooking spray, dust with flour, and use a rolling pin to roll each gingerbread piece into a large rectangle (12 in x 12 in), no more than ¼ inch thick.
- Place the gingerbread (still on the parchment paper) onto a large baking sheet or jelly-roll pan and bake at 375 degrees F for 11-12 minutes. Remove from oven.
- Cut gingerbread house template pieces while the gingerbread is still warm from the oven. As each batch comes out of the oven, place pattern pieces on top and use a sharp serrated knife to cut the pattern out, pulling the scraps away from the pieces you cut. Allow gingerbread to cool completely before removing from the parchment paper. Let the pieces dry out uncovered on a cooling rack overnight or for a few hours.
- Place egg whites in a metal mixing bowl and whip them for 1 minute. Add powdered sugar and cream of tartar and beat until smooth and standing peaks (about 4-6 minutes). Keep bowl covered with a damp cloth as you use the frosting.
- Lay the side and front pieces down on a baking sheet. Use the small point frosting tip to pipe and decorate the windows, details, and the wreath.
- Place a cardboard cake round on the counter next to the stove. Pour 2 cups of granulated sugar in a large skillet over medium heat. When the sugar begins to soften, stir it constantly so that it doesn’t burn. Stir until the sugar is melted (5-10 minutes).
- Begin assembly with the BACK PIECE of the house. Dip the bottom and one of the sides in the melted sugar. Place it on the board, positioning it towards the back, center of the board.
- Pick up a SIDE PIECE and dip the bottom and one side, then stick it to the back piece. Repeat with the other SIDE PIECE.
- Dip the sides and bottom of the FRONT PIECE and put it in place. Hold one of the ROOF PIECES over the melted sugar, inside edge facing up. Spoon sugar onto the piece in the shape of a wide “U” and repeat with the remaining roof piece.
- Cover every standing edge of the house with frosting and decorate with small, bright candies of different shapes and textures.
- Press Necco’s into frosting on the roof, alternating colors and spacing them ½’’ apart. Repeat until your roof is done.
- Have fun with as much decorating and candy as you want. Decorate the yard as well by spreading royal icing to look like snow and adding a simple path. To store for future years, cover it with a garbage bag and keep in the top of a closet or somewhere undisturbed. Display it as a fun decoration each year!
Notes
- Gingerbread House Template: Before you begin, you can cut download and print our free pattern, or use your own!
- Don’t use chocolate candies if you plan on storing your gingerbread house.
- This gingerbread house can be made in advance and stored until needed.
- Let your creativity flow when decorating!
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6-8 servings
- Calories: Approx. 300 per serving
- Sugar: Approx. 30g
- Sodium: Approx. 200mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Approx. 7g
- Trans Fat: 0g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 2g
- Protein: Approx. 3g
- Cholesterol: Approx. 80mg