Gingerbread Barn Recipes

GINGERBREAD

Steps:

• Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.

GINGERBREAD BARN

Steps:

• To make dough: beat shortening and sugar until fluffy, 5-7 minutes. Beat in eggs, molasses, corn syrup, ginger, cinnamon and cloves. Add flour, 1 cup at a time, until the dough can be formed into a ball. Turn onto a lightly floured surface. Knead until smooth and easy to handle; add more flour if needed. Cover; chill several hours or overnight. , Trace barn patterns onto cardboard; cut out. Cut out windows. Cut out 2 barn side walls (8-1/2x5-3/4-in.). Cut out and discard five 1x1-1/2-in. windows measuring 1 in. from the bottom and 3/4 in. from each side; allow 1/2 in. between windows. , Line a baking sheet with foil; spray foil with cooking spray. Using a lightly floured rolling pin, roll one-sixth of the dough directly on the foiled baking sheet into a rectangle about 1/4 in. thick. Position a barn pattern on the dough. Using a sharp knife or pizza cutter, cut quantities noted on each pattern piece; remove pattern. Remove the dough scraps; cover, refrigerate and reroll if needed. , Using a sharp knife, score outlines to mark the windows indicated on the pattern; do not to cut all the way through. Cut out windows where indicated. , Bake at 350° until edges just begin to brown, 12-14 minutes. Remove from oven; immediately replace barn patterns on cookies. Cut around edges to trim off excess cookie if necessary. Cool until firm, about 10 minutes. Cool completely on wire rack. Repeat with remaining dough and patterns. , For roof of silo: Cut a 5-in. gingerbread circle. Turn a standard-size muffin tin upside down; spray bottom of 1 cup with cooking spray. Mold dough over and down cup sides and press together any cracks; trim excess. Bake at 350° until golden brown, 10 minutes. Cool for 10 minutes on tin. Cool completely on wire rack. If needed, trim to fit cardboard roll. , If desired, use remaining dough for farm animal cutouts, using patterns or your favorite cookie cutters. Bake large cookies at 350° for 12-14 minutes, smaller ones for 6-7 minutes. , For icing: Cream butter and shortening. Add water and vanilla; beat until smooth. Gradually beat in sugar; mix well. Keep covered with a damp cloth., For barn: Test cookie pieces to make sure they fit snugly. If necessary, trim with a serrated knife. , Combine 4 teaspoons water and 1/2 teaspoon red food coloring. Carefully brush onto front, back and sides of barn. Dry completely overnight. , Insert #10 tip into pastry bag; fill two-thirds full with icing. Squeeze a wide strip of icing onto the bottom edge of back barn piece. Position on display base about 7 in. from a short edge. Prop with small cans until icing is firm, 3-4 hours. , Squeeze icing onto the bottom edge of 1 side piece and onto side edge of back piece. Align at a right angle as tightly as possible; prop up. Repeat with the other side. For added stability, squeeze icing along the inside edges of all pieces and corners. , Squeeze icing onto the bottom and side edges of the front piece; position with other assembled pieces. Prop up; let dry completely. , To assemble roof: From heavy-duty cardboard, cut two 10-1/2x3-1/2-in. pieces (A). Also cut two 10-1/2x2-1/2-in. pieces (B). Tape a long edge of pieces A and B together with masking tape; repeat. Tape A pieces together to form center roof peak. , Squeeze icing onto the upper edges of the slant of the front and back edges of the barn. Carefully place roof so peak is centered between the front and back. (There will be a 3/4-in. overhang on both.), For shingles, cut graham crackers to fit. Using icing, attach in rows, beginning from bottom., For silo: Coat cardboard roll with icing; press in Golden Grahams, alternating seams. Squeeze icing onto top edge of the silo; carefully press on silo roof. Squeeze icing onto lower edge of silo; stand it at the corner of the barn. , To decorate barn: Using a #5 tip, outline windows and doors with white icing. Tint a portion of icing green; use the #67 leaf tip to decorate a butter ring cookie to make a wreath. Add sprinkles and decorating candies. If desired, cut sour candy belt into thin strip to make a bow. Attach bow to wreath with icing; adhere wreath to barn with icing. , For shutters, cut graham crackers to fit window on front of barn. Pipe edges and diagonal line with white icing; dry completely. Adhere shutters with icing. For door, cut 1 graham cracker into fourths. Secure 3 pieces together horizontally with icing; pipe icing around edges of door and make an "X" in center. Let dry completely. Adhere door to barn with icing. Pipe icing onto roof; decorate with coarse sugar and edible glitter. Frost base around barn and silo. Use shredded coconut to create snow. , For fence: Cut pretzel rods to desired size; using rods as posts, secure 3 pretzel sticks to side with icing. Repeat until fence is desired length; for corners secure pretzel sticks at right angles. Dry until icing is firm, about 1 hour. Arrange fence around barn; adhere with icing. , Finishing touches: To make trees, use a serrated knife to score and cut sugar cones to desired heights. For taller trees, stack 2 cones. , Tint a portion of icing with green food coloring; decorate trees using #67 leaf tip. While icing is still wet, place sprinkles or candies as ornaments or lights. When dry, pipe white frosting at intervals for snow; sprinkle with white decorating sugar. When dry, attach to base with icing. , For markings on animals, thin a small portion of the icing with water. Tint icing as desired for each animal. Pipe on as desired. , To make each sheep: Break 2 pretzel sticks in half; insert into a large marshmallow for legs. Using icing, adhere mini marshmallows around large marshmallows for bodies; trim as needed. When set, secure jelly bean to body with icing. Cut black candy disk in half; trim to make ears. Attach to either side of jelly bean with icing. Pipe on icing for eyes, nose and mouth; let dry. Tint icing light pink or peach; pipe onto ears. , Position animals around barn; secure with icing. To make path, pipe or spread a thin layer of icing onto board; immediately press in chocolate river stones.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

EASY GINGERBREAD BARS

Steps:

• Heat oven to 350°F.
• Combine sugar, butter, egg and molasses in bowl. Beat at medium speed until creamy. Add flour, baking soda, cinnamon and ginger; beat at low speed until well mixed.
• Press dough into ungreased 15x10x1-inch baking pan. Sprinkle with decorator sugar. Bake 16-20 minutes or until lightly browned around edges. Cool completely. Cut into desired shapes with cookie cutter or cut into bars.

GINGERBREAD HOUSE RECIPE (VIDEO)

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 BARN

Steps:

• Melt the shortening and butter together in a medium saucepan. Let cool.
• Sift the flour, sugar, ginger, cinnamon and salt into a large bowl. Mix the melted butter into the flour mixture with an electric mixer until sandy. Add the corn syrup and vanilla, and mix until evenly incorporated, but still crumbly in texture. Press the dough together by hand and divide into 8 equal parts. Press into rough squares about 1 inch thick. Wrap in plastic and refrigerate for at least 2 hours or overnight.
• Place the dough on top of a flour-dusted sheet of parchment. Roll a square of dough about 1/4-inch thick and into an 8- by 11-inch rectangle. Repeat with all the remaining squares. Stack them up and refrigerate until firm, about 30 minutes.
• Meanwhile, click here to e-mail a link of the template to your desktop or laptop computer for printing. Print the file at 100% on letter size paper and cut out the pieces. Remove the top sheet of parchment from the dough. Lay the templates on the rolled dough slabs and cut out all the pieces with a long, sharp knife or pizza cutter. (You will have a total of 8 cut panels plus 3 extra sheets for cookies. Cut out the remaining dough with cookie cutters of your choice.) Cut a 3 1/2- by 3 1/2-inch square centered at the base of one of the tall walls then cut that piece in half to make the two barn doors. Stack panels on a cookie sheet and chill 45 minutes to set. Preheat the oven to 350 degrees F and position the oven racks evenly. Bake the gingerbread shapes until they are a rich tawny brown, 25 to 30 minutes. Cool on a rack. With a fine kitchen rasp, file the panels to make all the edges straight.
• Thicken about 2 cups of the Royal Icing with either cornstarch and a couple of drops of vinegar, or extra confectioners' sugar, to get the consistency of caulk. Fit a pastry bag with a medium round tip and fill it with the thickened icing.
• Pipe a generous amount of Royal Icing along the bottom and the sides of a short wall. Center the wall 3/4 inch from one edge, directly onto the base. Use a box or can to help support the walls while they dry.
• Pipe Royal Icing along the bottom of a tall wall, and stick it to the base with an edge pressed against the icing on the first wall. Repeat with the remaining two walls in the same manner until the four walls are up, making an open box with a 3/4-inch border all around the base. (The two tall walls will face each other.) Allow the icing to dry completely, about 24 hours, before attaching the roof.
• Ice the sloped edges on one side of the house and attach the big roof piece. (Line up the top of the roof with the peaks of the tall walls.) Use a box or can to prop up the overhang of the roof while it dries in place. Attach the smaller roof piece on the other side of the slope (prop it up with a box or can) leaving the same amount of overhang. Leave the top open for now. The last roof panel is the lid and will go there when all is dry. Attach the doors. Pipe Royal Icing neatly on the outside of the seams to secure them, and allow the house to dry for 24 hours.
• Fit tips into piping bags. Divide the remaining Royal Icing into batches and color as desired. Fill bags with frosting and decorate the house and roof with icing and candies if using.
• Allow to dry. Fill the house with cookies. Rest the remaining roof slab on the house to make a lid. Enjoy.
• Combine the confectioners' sugar, meringue powder and 3/4cup water in a large bowl. Mix slowly with an electric mixer until stiff enough to form peaks; the icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting.
• Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. Gels are best with royal icing. You don't want to thin them with liquid colors. Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days. Store the icing at room temperature, covered, with plastic wrap on the surface.
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