Best Gingerbread House Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GINGERBREAD HOUSE



Gingerbread House image

Here's a set of tasty house plans! You're sure to have a delectable gingerbread house using my recipe and building tips. -Christa Currie, Milwaukie, Oregon

Provided by Taste of Home

Time 1h25m

Yield 1 gingerbread house.

Number Of Ingredients 16

GINGERBREAD HOUSE DOUGH:
2 cups sugar
2 cups shortening
2 cups dark molasses
2 tablespoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
9 to 10 cups all-purpose flour
ICING AND ASSEMBLY:
8 cups confectioners' sugar
6 tablespoons meringue powder
3/4 to 1 cup warm water
Decorating bag
Large dot (#12) decorating tip
Spice jars
Candies and cookies for decorating

Steps:

  • Dough: In a large saucepan, cook the sugar, shortening and molasses on low, until shortening is melted and sugar is dissolved, stirring constantly. Remove from heat; add the cinnamon, baking soda and salt. Stir in flour, 1 cup at a time, until dough can be formed into a ball. , Turn dough onto a lightly floured surface; knead until even in color and smooth (not crumbly or dry), adding more flour if needed. Form into a log. Cut into five equal pieces; wrap in plastic. Cut patterns out of paper or cardboard., Line a baking sheet with foil and lightly grease the foil. Lay a damp towel on counter; place prepared pan on towel (to prevent slipping). Unwrap one portion of dough. Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15x10-1/2-in. rectangle about 1/4 in. thick. Position patterns at least 1/2 in. apart on dough as shown. Cut around patterns with a sharp knife or pizza cutter; remove patterns. Remove dough scraps; cover and save to re-roll if needed. , Bake at 375° for 10-14 minutes or until cookie springs back when lightly touched. Remove from oven; immediately replace patterns on dough. Cut around the edges to trim off excess cookie. Cool 3-4 minutes or until cookies begin to firm up. Carefully remove to a wire rack; cool Repeat with remaining dough and patterns., Icing and Assembly: In a large bowl, beat the sugar, meringue powder and 3/4 cup water on low until blended. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water, 1 tablespoon at a time, if needed. Place a damp paper towel over bowl and cover tightly until ready to use. , To assemble frame of the house, test your cookie pieces to make sure they fit together snugly. if necessary, file carefully with a serrated knife or an emery board to make fit. Fill decorating bag two-thirds full with icing. Beginning with the front of the house, squeeze a 3/8-in. wide strip of icing onto the bottom edge of the front piece. Position on the cookie base, 3 in. from the front edge of the base. Prop it upright with spice jars for 2-3 minutes or until icing hardens; remove jars., To add the sides, squeeze icing on lower edge of one side piece and side edge of the front piece. Align pieces at a right angle, making sure they are as tight as possible. Repeat with the other side., To add the back,squeeze icing on the bottom and side edges of the back piece; position with the other assembled pieces. For added stability, squeeze icing along the inside edge of all pieces and corners., To assemble the roof, working with one side at a time, squeeze icing on the upper edge of the slant of the front and back pieces on one side. Also squeeze icing on the adjoining side piece. Carefully place roof piece on the slants so that the roof's peak is even with the pints of the front and back. (There will be an overhang of 1/2 in.) Repeat with other side of the roof., To decorate, add a chimney if desired (see photo for assembly). Decorate the house with remaining icing, candies and cookies of your choice.

Nutrition Facts :

GINGERBREAD HOUSE RECIPE (VIDEO)



Gingerbread House Recipe (VIDEO) image

Here's my completely homemade gingerbread house recipe including how to bake, construct, and decorate with royal icing and buttercream. Everything can be prepared in advance, see my make ahead tip after the recipe instructions. House structure must completely set for at least 4-6 hours before decorating.

Provided by Sally

Categories     Dessert

Time P1D

Number Of Ingredients 19

3 cups (375g) all-purpose flour (spoon & leveled)
1/4 teaspoon teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
6 Tablespoons (85g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1 large egg, at room temperature
1/2 cup (120ml) unsulphured dark molasses
1 Tablespoon (15ml) water
royal icing (the "glue")
assorted candies (see post for suggestions)
1/2 cup (95g) shortening, at room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
4 cups (480g) confectioners' sugar
2 Tablespoons (30ml) milk
1/4 teaspoon pure vanilla extract
1/8 teaspoon salt

Steps:

  • Print out my Sally's Baking Recipes Gingerbread House Template and cut out the shapes. Set aside for step 6.
  • Whisk the flour, baking soda, ginger, cinnamon, allspice, and salt together in a large bowl. Set aside.
  • In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until completely smooth and creamy, about 2 minutes. Beat in the egg, molasses, and water on high speed. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Cookie dough will be very thick.
  • Divide cookie dough in half, flatten into discs (about 4-5 inches in diameter), and wrap each tightly in plastic wrap. Chill in the refrigerator for 2 hours or up to 3 days.
  • Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
  • Remove each disc from the refrigerator and roll each out in between two pieces of parchment paper. Watch me do this in the video above- gingerbread cookie dough will stick to your counter no matter how much you flour it. Parchment is best. Roll out to about 1/4 inch thick. You want thick pieces for your gingerbread house. Lightly flour the underside of gingerbread house template shapes. (The dough is sticky and the paper may stick to it otherwise.) Using a pizza cutter or small knife, carefully cut the dough into the gingerbread house template shapes. You will need TWO of each shape. Re-roll dough scraps so you have enough dough for the whole house. Use any extra dough to create fun shapes using cookie cutters. I made a few gingerbread stars!
  • Carefully arrange gingerbread house shapes onto prepared baking sheets, about 3 inches apart. If they lost some of their shape transferring to the baking sheet, straighten out the edges (see my video above).
  • Bake house pieces for about 18-20 minutes or until edges are lightly browned. Bake chimney pieces for about 12-13 minutes or until edges are lightly browned. Remove from the oven and allow shapes to cool completely on the baking sheets or on the counter. A flat surface is KEY for cooling- the gingerbread house edges very slightly curl up otherwise. Cooled gingerbread house pieces can be made up to 1 week in advance, cover tightly and store at room temperature or in the refrigerator. They can also be frozen for up to 3 months, thaw at room temperature before using.
  • Select a base for your gingerbread house. I used a wooden cake server. Watch my video above to guide you through constructing the house. Start with two pieces: the front of the house and 1 side. Using a squeeze bottle, run a thick line of royal icing on one long edge and one short edge of the side of the house piece. Stick it to your base. Use whatever you have around the house to help it stand up. You can see in my video that I use snack bag clips. You can also prop it up with soda cans, a tall cup, water bottle, etc. Run a line of royal icing along the bottom of the front of the house piece. Stick it to your base, adhering it to the side of the house piece. Hold the two in place for a few minutes until the icing is partially set, propping them up as necessary. Repeat with the 2nd side of the house piece and back of the house piece. Pipe royal icing inside any seams, inside and outside of the house, to fill any voids. Don't be afraid to go heavy on the royal icing "glue" - when it dries, it looks like snow! Allow it to set at room temperature for at least 1 hour before adding the roof pieces.
  • The roof pieces will be placed on top of the house base. Run a thick line of royal icing on the inside edges of one of the roof pieces and adhere it to the base. Hold in place for a few minutes. Repeat with 2nd roof piece. Run a thick line of royal icing where the two roof pieces meet at the top of the house. Hold in place for a few minutes.
  • The chimney is optional, but it's a lot of fun. I recommend putting together the chimney separately, then adhering to the roof. It's easiest to glue the chimney pieces together upside-down. Use thick lines of royal icing to assemble the chimney in the same way you put together the base of the house. (Except you're not adhering it to a base because it's going on the roof!) Allow icing to set by propping it up as necessary. Once set, adhere onto the roof. The chimney may not fit to the exact angle of the roof because both puffed up or lost some shape during baking and cooling, so use as much royal icing as necessary and you can cover any bare spots with buttercream during decoration.
  • Before decorating, the icing on the entire house must completely set. Allow the entire house to set at room temperature for at least 3 hours, preferably 4-6 hours or even overnight before decorating. Cover and store leftover royal icing at room temperature or in the refrigerator during this time. It will be the glue for adhering candies to the house.
  • Buttercream can be prepared up to 1 day in advance- cover tightly and store in the refrigerator overnight. Bring to room temperature before piping/decorating. With a handheld or stand mixer fitted with a paddle attachment, beat the shortening and butter together on medium speed until creamy, about 2 minutes. Add confectioners' sugar, milk, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 full minutes. Frosting will be very thick, which is what you want. If much too thick, add another splash of milk. Add a pinch of salt if frosting is too sweet. (I add 1/8 teaspoon salt.)
  • Use buttercream, leftover royal icing, and candies for decorating. See my candy suggestions in the blog post above. I only used 1 piping tip for the entire house: Ateco piping tip #32. This is a small open star piping tip and you can watch me use it in the video above. Makes a lovely design.
  • Don't forget to chow down on your beautiful creation if you're in the mood for eating it. Use your best judgment here, obviously the food will taste old after a few days!

GINGERBREAD FOR A GINGERBREAD HOUSE



Gingerbread for a Gingerbread House image

This dough is sturdy enough to hold up to the weight of all the candy decorations on a gingerbread house, and it tastes good, too. The recipe makes enough for a 6-by-7-inch house. How you adorn it is up to you!

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield enough dough for a 6-by-7-inch house

Number Of Ingredients 14

3 cups all-purpose flour, plus more for rolling the dough (see Cook's Note)
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
4 tablespoons (1/2 stick) unsalted butter, at room temperature
4 tablespoons (2 ounces) shortening, at room temperature
1/2 cup loosely packed dark brown sugar
1/3 cup granulated sugar
1 large egg
1/2 cup unsulphured molasses
1 teaspoon pure vanilla extract

Steps:

  • Make the gingerbread dough: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt into a large bowl. Set aside.
  • Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the egg, molasses and vanilla and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, about 2 hours and up to overnight.
  • Meanwhile, make templates for a gingerbread house. Gather several sheets of stiff paper; a manila folder works well. For the wall panels, cut a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, cut a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches.
  • Roll and cut the gingerbread: Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper. Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with one piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the templates, cut out the front and back of the house and remove the scraps around the cutouts. Repeat with the remaining pieces of dough, cutting out 2 roof pieces and 2 side pieces. (If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding.) Discard the dough scraps or reroll to make cookies. Chill the dough pieces on the baking sheets for 15 minutes.
  • Bake the gingerbread: Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely. Assemble and decorate the gingerbread panels as desired.

GINGERBREAD HOUSE



Gingerbread House image

Orange and lemon zests make this recipe, from Bill Yosses, the former White House pastry chef, especially delicious, if you plan on eating your gingerbread house (and you can, even weeks after baking). But feel free to leave them out. We strongly recommend using a scale here. It will make it much easier to accurately measure the ingredients and to evenly divide the dough. This recipe, for the house's building blocks, is large, and it makes enough for the project featured in our How to Make a Gingerbread House guide. But as the instructions state, you'll want to make it in two batches, since it's too big for the average stand mixer. Note that you'll want to bake your gingerbread at least a few days before assembling the house, to give the slabs time to harden, and set aside a few hours for decoration and assembly.

Provided by Julia Moskin

Categories     cookies and bars, project, dessert

Time 2h

Yield Gingerbread for 1 9-by-9-inch house

Number Of Ingredients 12

1 pound/454 grams unsalted butter (4 sticks), at cool room temperature
2 1/2 cups plus 3 tablespoons/595 grams dark brown sugar
12 3/4 cups plus 2 tablespoons/1,648 grams all-purpose flour, plus more for dusting
2 heaping tablespoons/15 grams ground ginger
2 heaping tablespoons/15 grams ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs, at room temperature
2 cups molasses
Zest of 2 lemons (optional)
Zest of 2 oranges (optional)

Steps:

  • Make half of the batch: In a mixer fitted with the paddle attachment, cream together half the butter and half the sugar for 5 minutes, until fluffy. Scrape down sides.
  • Meanwhile, sift together the dry ingredients - the flour, ginger, cinnamon, baking soda, baking powder and salt - and set aside half.
  • With mixer running at low speed, add two eggs, one at a time. Mix in 1 cup molasses. Scrape down bowl.
  • In 3 batches, add half the dry ingredients, mixing just to combine. To prevent any flour from flying out, make sure the mixer is off when adding each batch, and drape a towel over it when mixing. Mix in zest of 1 lemon and 1 orange.
  • Pull dough out of mixer, and wrap in plastic wrap, or transfer to a resealable plastic bag. Repeat Steps 1 to 5 to make the remaining dough. Refrigerate overnight.
  • When ready to bake, heat the oven to 350 degrees.
  • Roll out dough: For each square, weigh out about 20 ounces of dough. The goal is to end up with five 9-inch squares, so you'll roll them out a bit larger, bake them and trim off the edges.
  • Lightly dust a large piece of parchment paper with flour. Place the chilled dough on top. Roll side to side and up and down to make a rough square shape. While you roll, make frequent quarter-turns so that the dough remains even.
  • Roll until dough is about 10 by 10 inches and a generous 1/4-inch thick. Transfer to a baking sheet. Repeat with remaining dough. (Any dough left after the squares have been prepared can be rolled out 1/4-inch thick and used for cookies.) In the oven, the slab will rise to about 3/8- or 1/2-inch thickness, which will make the house extra sturdy.
  • Bake for 25 to 30 minutes, until even and firmly set. Place pans on racks to cool. To prevent bending and cracking, carefully transfer to racks by lifting parchment paper. When completely cool, stack the slabs, still on parchment, and set aside to dry out at room temperature for 3 to 7 days. (When ready to assemble, see How to Make a Gingerbread House guide for full instructions.)

GINGERBREAD HOUSE



Gingerbread House image

I once made a gingerbread house with my Banquette chef Bill at the Pump Room that was big enough to walk into. It was a life-size gingerbread playhouse and took days to build. Have fun!

Provided by Food Network

Categories     dessert

Time 5h45m

Yield 1 house

Number Of Ingredients 25

8 ounces unsalted butter (16 tablespoons or 2 sticks), softened
1 1/2 cups packed light brown sugar
2 eggs
1 cup dark molasses (not blackstrap)
1 teaspoon pure vanilla extract
6 1/4 cups cake flour
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
Gingerbread House Templates, recipe follows
3 cups confectioners' sugar, plus more as needed
2 egg whites*
Frosted shredded mini-wheats for the roof, as needed
Mini tootsie rolls for a fence, as needed
White Hershey Kisses for roof top spikes, as needed
Small candy canes for a lamp post outside the door, as needed
Granulated sugar for snow drifts, as needed
Necco Wafers for a cobblestone path, as needed
3 large marshmallows, for snow man
Pretzel sticks, for snowman arms, as needed
2 whole cloves, for snowman eyes
Graham crackers to build a shed, as needed
Assorted candy such as gum drops, peppermint drops, M & M's, white chocolate chips, red hots, non-pareils or snow caps, silver dragees, green mint jelly leaves, Life Savers, and Animal Crackers

Steps:

  • In a mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and mix until light and fluffy. Add the eggs 1 at a time until incorporated. Add the molasses and vanilla and mix. Sift together the flour, ginger, cinnamon, baking soda, cloves, and salt. Working in batches, and mixing after each addition just until combined, add the flour mixture to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.
  • Preheat the oven to 350 degrees F and grease 2 cookie sheets.
  • On a lightly floured surface, divide the dough in half and roll each piece out into a large 1/4-inch thick sheet. Transfer the dough sheets to the sheet pans; then cut out the required shapes with your templates (see Gingerbread House Templates below).
  • Bake until stiff and toast-y, about 10 to 15 minutes. Let cool completely.
  • Make the Royal Icing: In a standing mixer fitted with the whisk attachment, whip the confectioners' sugar and egg whites together. Add more sugar, if necessary, to reach a spreadable consistency.
  • Assemble and Decorate the House: Glue the house walls together by setting them up on the cardboard base, and piping the royal icing at the joints with a medium plain tip from the inside. Prop the sides up with wine or soda bottles and let set for 30 minutes. Attach the roof pieces, using the icing in the same way
  • Using a spatula to apply the icing, glue the frosted mini-wheats on the roof to look like thatching. Attach the front door, with hinges made from icing (leave it open to be more inviting). Decorate as you like, following the suggestions in the ingredient list, using the icing as glue, if needed. Use a small plain tip for any filigree style decorative line work, you may want. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
  • Gingerbread House Templates:
  • Brown paper bags, as needed
  • You'll need to make 7 templates, by drawing the dimensions out on brown paper and cutting them out. Use the templates as a stencil to cut the dough into the required pieces. Here are the templates you'll need:
  • Two front and rear walls: 5 inches high by 8 inches long. Cut out 2 windows from each wall, and 2 1/2 by 1 1/2-inch door in one.
  • Two side walls shaped like a house (triangle on a square): 5 inches high by 6 inches long, with a triangle 7 inches high on top (cut all in 1 piece). Cut 1 window out of each side.
  • Two overhanging roof pieces: 4 1/2 inches wide by 9 inches long.
  • One door: 2 1/2 inches high by 1 1/2 inches wide.

BEST-EVER GINGERBREAD



Best-Ever Gingerbread image

This recipe produces a high-rising cake that is moist and delicious with or without added embellishments such as whipped cream, lemon sauce, ice cream or a sifting of powdered sugar. From a 1969 "Sunset" Favorite Recipes book.

Provided by superbuna

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon clove
1 cup vegetable oil
1 cup molasses
2 teaspoons baking soda
1 cup boiling water
2 1/2 cups all-purpose flour
2 large eggs, well beaten

Steps:

  • Set oven to 350°.
  • In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
  • Stir in the oil, then the molasses, mixing well.
  • Mix soda with boiling water and immediately stir into the mixture.
  • Gradually blend in the flour, to prevent lumping.
  • Then mix in eggs.
  • Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.

More about "best gingerbread house recipes"

GINGERBREAD HOUSE (RECIPES + FREE PATTERN) - TASTES …
gingerbread-house-recipes-free-pattern-tastes image
2019-12-09 Make the Gingerbread Dough: In a large saucepan combine molasses and shortening. In a small bowl, combine baking soda and water and stir to dissolve, set aside. Bring the molasses and shortening to a boil, stirring …
From tastesbetterfromscratch.com


THE BEST GINGERBREAD HOUSE RECIPE AND PRINTABLE …
the-best-gingerbread-house-recipe-and-printable image
2013-11-22 In a heavy duty stand mixer (I couldn't live without my Kitchenaid Mixers --yes, I have more than one!) , combine shortening and sugars. Add the eggs, one at a time, beating until fluffy after each addition. Add the …
From tikkido.com


GINGERBREAD HOUSE RECIPE (WITH TEMPLATE) - SAVOR THE BEST
gingerbread-house-recipe-with-template-savor-the-best image
2022-03-30 Day 1: Make the dough, cut out the template pieces, bake the gingerbread, let the gingerbread cool. Day 2: Glue the gingerbread house together with the special icing. Let the house dry for several hours or …
From savorthebest.com


GINGERBREAD HOUSE - BECEL CANADA
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Create your own gingerbread design or follow pattern. On work surface (working with 1 disc at a time), sprinkle flour lightly over 1 disc, then roll between 2 sheets of …
From becel.ca


BEST GINGERBREAD HOUSE RECIPE - RLH.FERRONAILS.PL
Gingerbread House Recipe Ingredients. 1 stick butter, soft ¼ cup molasses or dark corn syrup 1 ½ cup brown sugar 1 Tbsp ginger 1 ½ tsp ground cloves 1 Tbsp cinnamon 1 tsp baking soda 2 cups all-purpose flour. Instructions. In a stand up mixer or in a bowl add the egg whites, cream of tartar, and powdered sugar. Beat on full speed in the stand up mixer or with an electric mixer, …
From rlh.ferronails.pl


THE BEST GINGERBREAD HOUSE KITS IN 2022 - SIMPLY RECIPES
2021-11-09 This kit from World Market comes with the shell of a 6.5-inch tall gingerbread house, which takes the baking and construction out of the equation and makes it a solid option for beginners, kids, or adults in a rush. The kit includes a baked and assembled gingerbread house, candy decorations, and icing.
From simplyrecipes.com


20 BEST GINGERBREAD HOUSES RECIPES AND DESIGNS - CRAFTIONARY
2 tsp cinnamon. nutmeg 1 tsp. cloves 1 tsp. solid white vegetable shortening 1 cup. 1 cup sugar. 1 1/4 cups unsulphured molasses. 2 eggs, beaten. Easy DIY Graham Cracker Gingerbread House by Meet Penny. Hassle free idea to make gingerbread houses with your family.
From craftionary.net


GINGERBREAD HOUSE RECIPE | COLES
Transfer the mixture to a medium bowl. Add the egg and whisk to combine. Add the flour, ginger, cinnamon, nutmeg and clove and stir to combine. Turn the dough onto a lightly floured surface and knead until smooth. Cover with plastic wrap. Place in …
From coles.com.au


BEST GINGERBREAD HOUSE RECIPE - HOW TO BAKE A GINGERBREAD HOUSE
2021-10-28 MAKE GINGERBREAD. In a large bowl, whisk together flour, ginger, cinnamon, baking soda, salt, nutmeg, and cloves. In a medium bowl, whisk together melted butter, brown sugar, and molasses until ...
From delish.com


BEST GINGERBREAD RECIPES - GOOD HOUSEKEEPING
2021-11-18 Best gingerbread recipes. 1. Jobs to do in the garden in August. 2. The fragrances to wear this summer. 3. Seaside cake.
From goodhousekeeping.com


12 BEST GINGERBREAD HOUSE KITS | ALLRECIPES
2021-11-19 Wilton Ready-to-Decorate Dressed for the Holidays Gingerbread House Decorating Kit. This classic gingerbread kit by Wilton includes a pre-assembled house, cutting right past the headache and on to the most fun part of gingerbread house construction — the decorating. The dependable brand and low price aren't bad, either.
From allrecipes.com


BEST GINGERBREAD RECIPES | MARTHA STEWART
2021-12-10 Stenciled Gingerbread Cookies. Stenciling is one of the prettiest (and easiest!) ways to decorate. Just punch your desired shape out of stiff paper, hold the stencil over a cookie, and brush a thin layer of icing over the exposed surface. Then, sift confectioners' sugar over the cookie, and admire your handiwork.
From marthastewart.com


BEST GINGERBREAD HOUSE RECIPE - HOW TO MAKE A …
2012-10-24 Preheat oven to 350º F. Pop out and arrange similarly sized pieces of dough on parchment-lined baking sheets spacing 1 inch apart. Reroll, cut and chill as necessary. In batches, bake cookies ...
From goodhousekeeping.com


Related Search