Holiday Gingerbread Cookie House Recipes

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HOLIDAY GINGERBREAD COOKIES



Holiday Gingerbread Cookies image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h50m

Yield 12 to 16 cookies

Number Of Ingredients 14

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup light brown sugar
1/4 cup mild molasses
2 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
Royal Icing, recipe follows
2 egg whites
3 cups confectioners' sugar, whisked to remove lumps
1/2 lemon, juiced

Steps:

  • Combine butter, sugar, and molasses together in a standing mixer with the paddle attachment until light and fluffy, about 3 minutes. Meanwhile, whisk together the remaining dry ingredients in a separate bowl.
  • Add the dry ingredients to the butter mixture in increments, and continue to beat until thoroughly mixed together.
  • Pour the dough out onto the countertop and divide into 4 pieces. Press each piece into a disk and wrap in plastic wrap. Place in the refrigerator and chill for 1 to 2 hours, or up to 3 days.
  • Adjust the racks to the center of the oven and preheat to 350 degrees F. Line sheet trays with parchment paper.
  • Spread 2 large pieces of parchment paper out and very lightly flour them. Place a disk of dough between the parchment sheets and roll out to 1/4-inch thickness. Repeat with the remaining disks of dough. Rework all scraps into balls and re-chill before reusing. Repeat with all the dough.
  • Cut out cookies and place on the parchment-lined sheet trays with an offset spatula, leaving 1-inch between each cookie. Bake the cookies for 10 to 12 minutes. Cool on the sheet tray for 5 minutes, and then transfer to a cooling rack to continue cooling to room temperature before decorating the cookies with Royal Icing.
  • Add ingredients to a large bowl. Beat, using a hand mixer, until glossy and stiff, about 5 to 6 minutes. Place in icing bags with fine tips to decorate cookies.

CLASSIC GINGERBREAD HOUSE



Classic Gingerbread House image

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10h

Yield 60

Number Of Ingredients 18

10 1/2 cups Gold Medal™ all-purpose flour
3 teaspoons baking soda
3 teaspoons ground ginger
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
3/4 teaspoon salt
1/2 cup shortening
1 1/2 cups packed brown sugar
2 cups mild molasses
1 1/8 cups cold water
2 clear hard fruit candies (red, yellow, blue or green)
4 1/2 cups powdered sugar
1/3 cup warm water (105°F to 115°F)
3 tablespoons meringue powder
1 teaspoon vanilla
1/2 teaspoon cream of tartar
Green gumdrops, snaps pretzels, candy-coated chocolate balls, assorted holiday sprinkles

Steps:

  • In large bowl, mix flour, baking soda, ginger, allspice, cinnamon, cloves and salt. In bowl of a 5-quart (or larger) electric stand mixer fitted with paddle attachment, beat shortening and brown sugar on medium speed, scraping bowl occasionally, until light and fluffy. Reduce speed to low; beat in molasses and 1 1/8 cups cold water until mixed well. On low speed, beat in one-fourth of the flour mixture until mixed well, repeating in one-fourth amounts of flour mixture, beating well after each addition, until mixture forms into a ball. Scrape side of bowl occasionally. Divide dough into 4 equal portions; shape into round disks, and wrap in plastic wrap. Refrigerate at least 2 hours or up to overnight.
  • Heat oven to 375°F. On lightly floured 16x12-inch piece of cooking parchment paper, roll one dough disk 1/4-inch thick, into 12x9-inch rectangle. Place two side wall pattern pieces on dough, at least 1/2-inch apart. (See link below for template.) Cut around pattern pieces with pizza cutter or sharp knife. Remove pattern pieces; remove dough scraps, and reserve for rerolling. Transfer dough cutouts and parchment to large cookie sheet.
  • Bake cutouts 10 to 13 minutes or until firm in center; remove from oven. With cutouts on pan, carefully replace pattern pieces on top of baked dough cutouts, and trim around edges; discard any trimmings, and remove pattern pieces. (Pan and dough will be hot.) Return cutouts to oven 4 to 6 minutes longer or until dry and lightly browned. Transfer parchment with cutouts to rack to cool completely.
  • Allow cookie sheet to cool completely before moving onto next pieces, or use another large cookie sheet if you have more than one. Working one piece at a time, repeat process of rolling, cutting and baking front wall, back wall and roof pattern pieces on cooking parchment paper until all six pieces are done.
  • To make door and stained-glass window, with front wall still on parchment paper, replace front wall pattern piece (with door and window cutout). Carefully cut small door opening from front wall, and remove cutout; set aside for later. Using a 1 1/2-inch circle cutter, cut small opening for window near top of front wall; remove cutout and any crumbs, and discard.
  • In small resealable food-storage plastic bag, place two clear hard fruit candies, and seal. Using flat side of meat mallet, gently pound to crush candies. Spoon crushed candies into opening, making sure candies touch edges of baked dough. (Do not mound candy in opening.) Carefully transfer parchment to large cookie sheet; return to oven 4 to 6 minutes or until melted. Remove from oven; cool 5 minutes on cookie sheet. Transfer parchment and baked piece to cooling rack to cool completely. Carefully remove parchment from gingerbread house pieces.
  • On lightly floured 16x12-inch piece of cooking parchment paper, roll remaining dough 1/8-inch thick. With lightly floured 1-inch round cutter, cut at least 120 circles to make shingles from dough, and transfer to large parchment-lined cookie sheet, spacing slightly apart. If necessary, reroll scraps, and continue with cutouts. Bake 8 to 10 minutes or until firm in center; transfer parchment with cutouts to cooling rack to cool completely.
  • In large bowl, beat Royal Icing ingredients with electric mixer on low speed until mixed. Beat on high speed 7 to 10 minutes, scraping bowl occasionally, until very stiff.
  • Spoon 1 cup of the icing into small decorating bag fitted with small round tip, or cut small corner off end of bag; twist bag to keep closed. Keep remaining icing covered with plastic wrap to prevent drying out; set aside.
  • Using photo as a guide, decorate side walls, front and back walls of house with icing and assorted decorations to make windows and wreath. Add shingles to roof pieces, attaching the round cutouts with a small amount of icing and overlapping them slightly, using photo as a guide. Let decorated gingerbread pieces stand at least 30 minutes until icing is set, before assembling the house.
  • Uncover remaining icing, and add additional icing to piping bag as needed for assembly. Cut larger tip from end of decorating bag.
  • Working with front wall piece and one side wall piece, pipe thick line of icing on one end of the side wall seam and on one of the inner edges of front wall; place pieces together, attaching the icing. Add more icing to support the seam, if necessary. Prop up walls with cans or bottles; allow to set 30 minutes. Repeat for remaining back wall and side wall pieces, attaching all sides of house; allow to set 30 minutes.
  • Carefully attach one side of the roof to the top of one side of the house using thick line of icing on top edge of side wall, top edges of front and back walls and the inside outer edges of the roof piece. Roof piece will hang slightly over the edges. Hold in place 1 to 2 minutes until icing starts to set. Use one to two jars or bottles for support underneath; allow to set 30 minutes. Repeat with remaining roof piece. Attach front door, leaving slightly propped open; allow to set 30 minutes.
  • Using photo as a guide, decorate outside with any remaining final touches. Lightly dust shingles with powdered sugar, if desired.

Nutrition Facts : Calories 180, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving (without decorations), Sodium 95 mg, Sugar 20 g, TransFat 0 g

GINGERBREAD CHRISTMAS COTTAGE



Gingerbread Christmas Cottage image

Have a magical afternoon with your family creating this sweet little cottage. It is a fun kid-made surprise to bring to Grandma's house, too! -Blanche Comiskey, Franklin, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 10h10m

Yield 1 gingerbread house.

Number Of Ingredients 35

DOUGH:
1 cup shortening
1/2 cup boiling water
1 cup packed dark brown sugar
1 cup dark molasses
6 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
ICING AND ASSEMBLY:
16 cups confectioners' sugar, divided
12 tablespoons meringue powder, divided
2 teaspoons cream of tartar, divided
1-1/2 cups warm water, divided
14 red spice gumdrops
8 large candy canes (6 inches), divided
Multicolored nonpareils
1 red-hot candy
18 leaf-shaped spearmint gumdrops, divided
About 150 multicolored spice gumdrops, halved vertically
Edible glitter
10 ice cream sugar cones
Green paste food coloring
30 chocolate rock candies
21 pieces candy corn in Christmas colors or green gumdrops
8 miniature candy canes (about 2-1/4 inches)
10 green spice gumdrops
4 green rock candy suckers
1 large cotton ball
Pastry tips—star tips #16 and #20, round tips #3 and #7, and leaf tip #67
Pastry bags
Foam core board (20 inches x 16 inches x 1/2 inch)
Small cans for propping

Steps:

  • In a large bowl, combine shortening and water. Add brown sugar and molasses; mix well. Combine flour, salt, baking soda and spices; beat into molasses mixture until blended. Divide into three portions; chill overnight., Trace the full patterns onto waxed paper; cut out. Trace the remaining (halved) patterns onto waxed paper as directed on the patterns; cut out. , With a lightly floured rolling pin, roll one portion of dough to 1/8-in. thickness directly onto a lightly greased and floured baking sheet. With a sharp knife, cut out two front/back house pieces. On one piece, score window and door. , Roll out second portion of dough. Cut out two 8-1/2-in. x 6-in. rectangles for roof. , Roll out third portion of dough. Position house side pattern on dough; cut out two pieces. On each piece, score two window outlines. Cut out one 2-3/8-in. x 1-3/8-in. rectangle for left side of chimney and a 1-3/8-in. x 7/8-in. rectangle for right side of chimney. Roll out scraps to cut out patterns for sides of chimney; sides and roof of porch; and front, sides and roofs of dormers. Score dormer window outlines., Bake at 375° for 8-10 minutes or until lightly browned. Cool for 2 minutes; place patterns over baked dough and trim. Cut out door and windows completely. (Set aside door cutout; discard window cutouts.) Cool on wire racks., To make icing: Prepare only one batch of icing at a time. For each batch, in a large bowl, combine 4 cups confectioners' sugar, 3 tablespoons meringue powder, 1/2 teaspoon cream of tartar and 6 tablespoons water. Beat on low speed for 5-10 minutes or until stiff peaks form. Place a damp cloth over bowl and cover tightly between uses., To assemble frame of house: Place front and sides of house and fronts of dormers on a waxed paper-lined flat surface. Cut a small hole in a corner of a pastry bag; insert star tip #16. Fill two-thirds full with icing. Pipe curtains in the house and dormer windows. Outline frames of windows and doorway with round tip #3. , For shutters, roll out 10 red gumdrops to 1/16-in. thickness; cut each into a 1-1/8-in. x 3/8-in. rectangle. Roll out four red gumdrops for dormer shutters; cut each into a 7/8-in. x 1/4-in. rectangle. Attach house and dormer shutters with a dab of icing on each side of windows. , Using tip #16, pipe decorative trim on the front and back rooflines and peaks of the house, taking care to avoid the edges. Let dry completely., Pipe icing along base and one side of front wall and the adjoining side wall. Place at right angles to each other on foam core board and position with front of house 6-1/4-in. from one narrow side of board; prop with small cans. Pipe icing along inside and outside edges for added stability. Repeat with second side section and back. Let dry completely. , Cut 3-1/2-in. pieces from the straight end of four large candy canes (set aside curved ends for another use). Pipe icing along each outside corner of house with star tip #20; press straight candy cane pieces into each corner. Let dry completely, about 4 hours. , For dormers: Insert tip #16 into pastry bag; fill two-thirds full with icing. Pipe icing along one side of front of dormer and one adjoining side wall. Position at right angles to each other and place on waxed paper; pipe icing along inside edge for added stability. Hold in place until secure. Repeat with second side. Repeat for second dormer. Let dry completely with front side up., To assemble roof: Generously pipe icing along top edges of house. Position roof pieces so there is a 5/8-in. overhang in front and back. Pipe icing along the joining edges. Prop bottom of roof pieces with cans until roof is completely dry. , On right roof piece, position one dormer 1-1/2 in. from left side, 1-1/2 in. up from the bottom and above the lower window, aligning so dormer front is perpendicular to board. Pipe dots of icing to mark the position of bottom dormer corners. Pipe icing onto back edges of dormer; attach to roof. Hold in place until secure, about 1 minute. Repeat with second dormer. Let dry completely. , Attach dormer roofs with icing so there is a 1/4-in. overhang in front. Cut two 2-in. straight pieces from candy canes. Pipe icing along top edge of dormer roofs; press straight candy cane pieces into each. Let dry completely. , For chimney and door: Spread chimney pieces and door with icing; dip into multicolored nonpareils. With tip #3, pipe a dot of icing on door and attach red-hot for the handle. Let dry. Pipe icing along left edge and bottom of door; position door so it is ajar. , Using tip #16 and icing, attach chimney pieces to plain side of roof, positioning the back chimney piece 1-1/2 in. from back edge of roof and working clockwise with remaining pieces. Pipe icing around top of chimney and along chimney seams. Cut one 5-in. piece and one 1-1/4-in. piece from the straight ends of two candy canes. Pipe icing along top edge between roof pieces; press straight pieces into icing., For porch: Place porch roof smooth side down on a work surface. To attach sides, pipe icing along the long side of each triangle and position against porch roof. Invert to dry. , For porch support posts, cut two 2-3/4-in. straight pieces from candy canes. Insert each into a leaf-shaped spearmint gumdrop; position 1 in. from house and 3 in. apart on each side of doorway. Secure gumdrops with icing. Let dry. Attach porch roof to posts and house with icing; prop with small cans and let dry., To decorate roof: With tip #20, pipe two rows of icing along bottom of chimney side of roof. Press five different colored halved gumdrops into icing in a row; repeat until one horizontal row is finished. Begin the second row with the second color from row one. Repeat nine times, slightly overlapping each row until one roof piece is covered with a diagonally patterned design., On dormer side of roof and starting at bottom edge, repeat procedure for gumdrop shingles. Attach gumdrops to the dormer and porch roofs in the same pattern as roof of house. Pipe icing onto sides of porch roof. Let dry., For finishing touches: Using round tip #7, pipe icing icicles. Sprinkle with edible glitter. , To make trees, use a serrated knife to carefully score and cut ice cream cones to desired heights. Tint a portion of icing with green food coloring. Using leaf tip #67 and beginning at bottom of ice cream cones, pipe icing in rows; sprinkle with edible glitter. Place on waxed paper to harden. Using tip #7, pipe snow on the trees and sprinkle with edible glitter. Set aside., For curved path, using tip #20 and beginning at the door, pipe icing in a zigzag pattern. Press chocolate rock candies 1/8 in. apart onto pathway. Position candy corn, point side up, along both sides of path. Working in small sections, frost base with icing for snow and sprinkle with edible glitter. , For each corner fence, use tip #7 and white icing to attach two miniature candy canes to board. Arrange trees on base along with green gumdrops, rock candy suckers and remaining leaf-shaped gumdrops for bushes; secure with icing. For smoke, pull and stretch the cotton ball; attach with icing to inside of chimney.

Nutrition Facts :

GINGERBREAD HOUSE



Gingerbread House image

You'll be surprised at how easy it is to make a gingerbread house from scratch. Equipped with gumdrops, licorice, peppermint and, of course, royal icing, this recipe is as fun to make as it is delicious.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield One recipe of dough makes one

Number Of Ingredients 14

1/2 cup (1 stick) butter, at room temperature
1/2 cup dark brown sugar
1/4 cup light molasses or dark corn syrup
1 tablespoon cinnamon
1 tablespoon ground ginger
1 1/2 teaspoons ground cloves
1 teaspoon baking soda
2 cups all-purpose flour
2 tablespoons water
Melted white chocolate or Royal Icing, recipe follows
Gumdrops, licorice and peppermint, as desired
1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
1 to 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water
1 teaspoon almond extract, vanilla or lemon juice

Steps:

  • Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.
  • Preheat oven to 375 degrees F.
  • Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.
  • Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.
  • Bake at 375 degrees F for about 15 minutes until dough feels firm.
  • Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
  • Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
  • Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).
  • Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.
  • Continue decorating the house, gluing on gumdrops, licorice and peppermint, as desired.
  • Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.

GINGERBREAD HOUSE COOKIES



Gingerbread House Cookies image

This is my favorite molasses cookie. I use the recipe not only to create little houses for Christmas but also to make bunnies for Easter and stars for the Fourth of July. -Karen Haen, Sturgeon Bay, WI

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 14

1 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1 cup molasses
1 to 1-1/2 teaspoons grated orange zest
5-1/2 cups all-purpose flour
3 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup water
Optional: Royal icing or frosting and food coloring of your choice

Steps:

  • In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses and orange zest. Combine flour, baking soda, salt and spices; add to creamed mixture alternately with water, mixing well after each addition. Cover and refrigerate for 3 hours or until easy to handle. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-1/2-in. gingerbread house cookie cutter dipped in flour. If desired, create windows using very small cutters of various shapes. , Place 1 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Cool for 2 minutes before removing to wire racks. Use icing or frosting and food coloring to decorate cooled cookies as desired.

Nutrition Facts : Calories 127 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 85mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

EASY GINGERBREAD HOUSE



Easy Gingerbread House image

This easy recipe will give you one sturdy and aromatic gingerbread house with dough left over for cookies. Once you try this it will become a happy holiday tradition.

Provided by KathyMayhewHall

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h40m

Yield 12

Number Of Ingredients 15

2 cups butter
2 cups brown sugar
1 cup molasses
1 cup dark corn syrup
2 tablespoons lemon zest
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground mace
12 cups all-purpose flour
1 (16 ounce) package confectioners' sugar
3 egg whites
1 teaspoon cream of tartar
1 drop white vinegar

Steps:

  • Cover a piece of heavy cardboard with aluminum foil or freezer paper, dull-side up, to make a base for the gingerbread house.
  • Cut templates for the gingerbread house out of heavy cardboard or cardstock; label each piece.
  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 rimless baking sheets (or the back of rimmed baking sheets).
  • Combine butter, brown sugar, molasses, and dark corn syrup in a large, heavy saucepan over medium heat; stir until melted, about 3 minutes. Stir in lemon zest, cinnamon, nutmeg, ginger, salt, and mace until blended, about 2 minutes. Remove from heat.
  • Sift flour into a large bowl. Stir into the butter mixture 2 cups at a time, mixing the last 2 cups by hand to create a warm, firm mass of dough. Place a large handful of dough on a greased baking sheet; roll out to 1/8-inch thickness. Keep remaining dough covered.
  • Dust cardboard templates lightly with flour and place on top of dough; cut around templates with a sharp knife. Cut out doors or windows as desired. Cut shutters, door knobs, or other features from the scraps. Return remaining scraps to the covered pan.
  • Bake in the preheated oven until firm and slightly browned at the edges, 5 to 7 minutes for small pieces and 12 to 15 minutes for large pieces. Remove from the oven and place templates over the baked pieces; trim excess with a sharp knife to produce clean edges.
  • Cool pieces on the baking sheet until firm, 5 to 10 minutes; transfer to a wire rack to cool completely, 15 to 30 minutes.
  • Combine confectioners' sugar, egg whites, cream of tartar, and white vinegar in the bowl of a stand mixer fitted with the paddle attachment; beat until icing is stiff and shiny, 7 to 10 minutes.
  • Stick candies and decorations over gingerbread pieces using royal icing. Let icing dry until hardened, about 5 minutes. Assemble gingerbread house pieces using icing. Let stand until icing is dry, about 5 minutes.

Nutrition Facts : Calories 1132.1 calories, Carbohydrate 199.5 g, Cholesterol 81.3 mg, Fat 32.2 g, Fiber 4.1 g, Protein 14.3 g, SaturatedFat 19.8 g, Sodium 488.2 mg, Sugar 83.1 g

GINGERBREAD CUTOUT COOKIES



Gingerbread Cutout Cookies image

Our two boys linger around the kitchen when these homemade gingerbread cookies are baking. I make this gingerbread cookie recipe throughout the year using a variety of cookie cutters. —Christy Thelan, Kellogg, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 12

3/4 cup butter, softened
1 cup packed brown sugar
1 large egg, room temperature
3/4 cup molasses
4 cups all-purpose flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon salt
Vanilla frosting of your choice
Red and green paste food coloring

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.

Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

GINGERBREAD HOUSES RECIPE BY TASTY



Gingerbread Houses Recipe by Tasty image

Ready to make your own Gingerbread Houses? Check out our guide and template for this recipe.

Provided by Vaughn Vreeland

Categories     Desserts

Yield 12 servings

Number Of Ingredients 14

5 cups all purpose flour
1 teaspoon baking soda
3 teaspoons ground ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon kosher salt
nonstick cooking spray, for greasing
1 cup vegetable shortening
1 cup granulated sugar
1 cup molasses
4 large egg whites
1 teaspoon cream of tartar
6 cups powdered sugar, sifted
water, as needed

Steps:

  • Preheat the oven to 350ºF (180ºC). Line 2 baking sheets with parchment paper.
  • In a large bowl, sift together the flour, baking soda, ginger, nutmeg, cinnamon, and salt. Set aside.
  • Grease the bottom and sides of a heavy-bottomed pot (such as a Dutch oven) with nonstick spray. This will ensure the dough doesn't stick to the pot as you turn it out.
  • Melt the shortening in the greased pot over medium heat. Add the molasses and sugar, bring to a boil, then turn off the heat.
  • Gradually stir in 4 cups (500 grams) of the flour mixture, 1 cup (125 grams) at a time, making sure to fully incorporate each addition before adding more. You'll have some of the flour mixture left over.
  • Dust a work surface with some of the remaining flour mixture. Carefully turn the dough out onto the floured surface and work in the flour mixture. (You don't want the dough to be too crumbly. You may have some flour mixture left over, which can be used for rolling out the dough.)
  • Once the flour is incorporated, shape the dough into a 12-inch (30.5 cm) log and cut into 3 portions, 1 piece slightly larger than the others for the roof.
  • Set aside the smaller pieces of dough in the pot (it still should be warm, but not hot), cover with plastic wrap, and put the lid on. You'll want to work with the dough while it's warm as it tends to harden at room temperature. If it hardens, simply microwave for about 30 seconds.
  • On the floured surface, roll out the larger piece of dough to a rectangle about ½-inch (1 ¼ cm) thick. Using a house template, cut the 2 pieces of the roof and set on a prepared baking sheet, spacing about 1 inch apart as the dough will expand while baking.
  • Roll out the rest of the dough and cut out the front, back, and sides of the house using the templates. Place on a baking sheet.
  • Wrap the leftover dough in plastic wrap and store at room temperature for up to 1 day. Microwave to soften and roll out to make decorations for the house or another gingerbread creation.
  • Bake the gingerbread house pieces for 12-15 minutes, until they have hardened and baked through. Let cool completely.
  • Make the royal icing: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until frothy. Gradually add the powdered sugar, 1 cup (120 grams) at a time, until the icing is smooth and thick. NOTE: The icing is used for gluing the house together. It's very thick. To use the icing for decorating, add about 1 teaspoon of water at a time to thin the icing to your desired consistency.
  • Assemble the gingerbread house with the royal icing. TIP: Put the roof pieces side by side with the underside up (and the eventual exposed part of the roof down). "Glue" a cut piece of a paper shopping bag across these two pieces with royal icing. Place two small glass bowls on either side of this upside-down roof to prop the pieces up into a "V" shape. Let dry completely. When assembling, this will help ensure that your roof doesn't slip down the sides of the house.
  • Decorate the house with more royal icing and your desired decorations.
  • Enjoy!

Nutrition Facts : Calories 834 calories, Carbohydrate 142 grams, Fat 26 grams, Fiber 1 gram, Protein 8 grams, Sugar 96 grams

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HOLIDAY GINGERBREAD HOUSE COOKIES WITH ROYAL ICING
Cookies. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves until well blended. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and egg on medium speed until light and fluffy, about 3 …
From houseandhome.com


ROBINHOOD | GINGERBREAD HOLIDAY COOKIES
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. In large mixing bowl using an electric mixer, cream butter, brown sugar, molasses and egg together until light and fluffy.
From robinhood.ca


10 EASIEST GINGERBREAD HOUSE IDEAS | SUGAR&CINNAMON
1 day ago Get the graham cracker gingerbread house recipe. 10. Sugar Cookie Gingerbread House Source: The Sweetest Escapes. Looking for a simple activity to kick up the Christmas …
From sugarandcinnamon.com


GINGERBREAD HOUSE RECIPE - SALLY'S BAKING ADDICTION
Dec 3, 2018 Recipe Yield: One gingerbread house plus 6-8 3-inch cookies. Gingerbread house is about 7 inches tall (with chimney) and 6 inches wide. Royal Icing: Decide how much royal icing you want to use. I suggest making the …
From sallysbakingaddiction.com


85 BEST CHRISTMAS COOKIES RECIPES - HOLIDAY COOKIE IDEAS - TASTE …

From tasteofhome.com


19 BEST GINGERBREAD RECIPES & IDEAS | HOLIDAY RECIPES: …
Nov 6, 2023 From fun new ideas for drinks and breakfast items to traditional takes like cutout cookies or a decorated house, these gingerbread recipes from Food Network are sure to spice up your holiday season!
From foodnetwork.com


OUR FAVOURITE FESTIVE GINGERBREAD RECIPES FOR YOU TO …
Nov 21, 2023 These gingerbread house façades are an easy alternative to the traditional gingerbread house. Decorating sugar adds sparkle to simple snow-covered rooftops, and candies add a fun pop of colour. ... Our favourite …
From canadianliving.com


HOW TO MAKE A GINGERBREAD HOUSE - SIMPLY RECIPES
Sep 25, 2024 With 6 cups of flour, how you measure the flour makes a difference. Lightly fluff up the flour in the container, use a cup measure to scoop up flour, then use a blunt knife to level …
From simplyrecipes.com


8 GINGERBREAD HOUSES IDEAS THAT ANYONE CAN MAKE
Oct 25, 2024 No special skills are required, but you do need patience and plenty of holiday spirit. Sweet details such as piped icicles, boughs of greenery, and a cinnamon-stick woodpile lend realistic charm to this inviting Swedish-style …
From marthastewart.com


40 FESTIVE GINGERBREAD RECIPES
2 days ago Pop Tart Gingerbread House is a fun and creative twist on the traditional gingerbread house. Instead of using gingerbread cookies, this version utilizes delicious Pop Tarts as the …
From themommyhoodclub.com


11 PERFECT HOLIDAY GINGERBREAD COOKIE RECIPES - CHATELAINE
Oct 30, 2023 There's a huge variety of ways to get your festive fix of gingerbread. Find our gingerbread cookie recipes (and 200+ more cookie recipes) at Chatelaine.com.
From chatelaine.com


12 FAVORITE WAYS TO GET YOUR HOLIDAY GINGERBREAD FIX - ALLRECIPES
Aug 18, 2022 Try out our favorite gingerbread recipes, including gingerbread whoopie pies, gingerbread cheesecake, and even gingerbread waffles. ... "A cheesecake version of a classic …
From allrecipes.com


HOW TO MAKE A SUGAR COOKIE GINGERBREAD HOUSE …
Dec 20, 2020 Directions. Step 1 - Preheat oven to 325F. Step 2 - In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.Add sugar; beat until combined, scraping sides of bowl occasionally. …
From thesweetestescapes.com


17 DELICIOUS GINGERBREAD DESSERT IDEAS TO TRY THIS HOLIDAY SEASON
1 day ago The holiday season is the perfect time to fill your home with the warm, spicy aroma of gingerbread. From old-fashioned gingerbread cake to festive gingerbread cookies and elegant …
From shesnotcookin.com


GINGERBREAD HOUSE - THE RECIPE CRITIC
Nov 29, 2022 This holiday season you have to try these delicious Pumpkin Pecan Pie Bars, these cute and festive Christmas Tree Sugar Cookies, and this classic Old Fashioned Apple Cobbler. Gingerbread House Recipe. Ok, this is …
From therecipecritic.com


GINGERBREAD COOKIES RECIPE - TASTES BETTER FROM SCRATCH
Nov 30, 2022 Refrigerate: Cover the dough in plastic wrap and refrigerate it for 2 hours or overnight. Roll the Dough: When ready to bake, roll out the dough to ½ inch thickness, use cookie cutters to cut gingerbread men, and place them on your cookie sheet. Bake them for about 10 minutes at 350 degrees F. Once cool, frost and decorate, if desired! You can use any kind of …
From tastesbetterfromscratch.com


CLASSIC HOLIDAY GINGERBREAD COOKIES RECIPE - YUMMLY
When the holiday season rolls around and you're dreaming about gingerbread cookies, look no further. These crisp treats will fill your kitchen and cookie jar with the heady aroma and flavor of molasses and sweet spices. We've included an easy royal icing, though if …
From yummly.com


HOLIDAY GINGERBREAD COOKIE - CARLA HALL
Jul 24, 2020 After dough has been chilled, uncover and using a 1-inch cookie scoop, scoop out cookie dough, and roll each ball in sugar mixture. Place cookie dough balls 2-inches apart onto baking sheet and bake at 350º F for 8-10 minutes or until light brown. Allow to cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
From carlahall.com


7 GINGERBREAD RECIPES THAT WILL SPICE UP YOUR HOLIDAY SEASON
1 day ago Have a cup of Christmas cheer in the form of a Gingerbread Mule. It’s an easy holiday cocktail made with absinthe, ginger beer and lime juice. The absinthe adds a remarkably …
From feastandwest.com


GINGERBREAD HOUSE COOKIES RECIPE - FOOD NETWORK …
Nov 4, 2022 Make the cookies: Sift the flour, baking soda, salt, ginger, cinnamon, cloves and allspice into a medium bowl. In a large bowl, stir together the melted butter and shortening, the brown sugar and ...
From foodnetwork.com


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