Holiday Gingerbread Cookie House Recipes

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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.

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.

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.

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

HOLIDAY (GINGERBREAD) COOKIE HOUSE



Holiday (Gingerbread) Cookie House image

This is a fun project to do with the kids and completely edible. Very cute holiday decoration. The prep time is up to you and how much work you want to put into decorating the house.

Provided by Karen From Colorado

Categories     Dessert

Time 6h10m

Yield 1 Cookie House

Number Of Ingredients 19

1 1/2 cups unsifted whole wheat flour
1 1/4 cups unsifted white flour
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 cup softened butter
1/4 cup honey
1/2 cup molasses
1 egg
2 egg whites
1/2 teaspoon cream of tartar
1/4 cup honey
2 teaspoons vanilla
2 cups instant nonfat dry milk powder
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup honey
2 teaspoons vanilla
1 cup instant nonfat dry milk powder

Steps:

  • In Addition you will need: flat baking sheet, parchment paper or foil, lightweight cardboard, pencil, scissors, sharp knife, 9 inch square piece of heavy cardboard, Pastry bag with writing tip and star tip, candies, nuts, raisins, etc for decorating.
  • Sift together dry ingredients in a med bowl.
  • In a large bowl, beat butter until fluffy.
  • Beat in honey, molasses and egg.
  • With floured hands, work flour mix into moist ingredients until well mixed.
  • Cover and chill for 30 minutes.
  • Line a baking sheet with parchment paper or foil.
  • Roll dough out onto it.
  • Return to fridge for 1 hour.
  • Preheat oven to 350 degrees.
  • Trace on the lightweight cardboard outlines of a roof rectangle, 2 1/2"x4 1/2", front/back rectangle, 4 1/2"x3" and side pieces with a roof point on one end, 2 3/4" wide, 3" from bottom to diagnal cut, 2" at an angle to make the roof point.
  • Place the cut out pieces on the rolled out dough and cut around them with a sharp knife point, twice for piece, leaving the cut out dough on the pan and removing the dough between the pieces.
  • (you can roll this dough out for cookies) Make a tree for the yard if desired.
  • Bake on middle shelf until edges are slightly browned.
  • 10 to 12 minutes.
  • Remove from oven and cool completely on wire racks.
  • Make the decorator frosting by beating the egg whites and cream of tartar together until frothy.
  • Beat in honey and vanilla.
  • Slowly add dry milk, beating until stiff and glossy.
  • Place 1/2 of the frosting into a pastry bag with the writing tip.
  • Cover the rest as this frosting hardens quickly.
  • Draw on your doors and windows.
  • (if the frosting is too thick, thin slightly with honey. If not thick enough, beat in more dry milk) Line the edges of the cookie pieces as you work, gluing the house together and onto the foil covered heavy cardboard.
  • You will have to hold each piece together for about 2 minutes to allow frosting to dry and hold.
  • Tint the rest of the frosting with food coloring to finish decorating your house.
  • Maybe a wreath for the front door, curtains in the windows and to color in the door or to paint your house (thin out to brush on the paint, paint in thin layers, drying between layers) To make the vanillia frosting for snow and icicles, etc.
  • Beat egg whites and cream of tartar until frothy.
  • Beat in honey and vanilla.
  • Gradually beat in dry milk.
  • If icing is not firm enough, add more milk.
  • Outline all the joints and the eaves (where the roof joins the house) of your house with this frosting.
  • If desired, form the icicles with the writing tip under the roof and outline the roof with candies or nuts by pushing them into the icing.
  • Beat about 1/2 cup of the dried milk into remaining frosting.
  • Spread out around the house creating snow.
  • Place candies or nuts creating a walk to the door.
  • Make"snowdrifts" in front of the windows.
  • Push trees into drifts.
  • To make a snowman, roll a 3/4 inch and 1/2 inch icing balls between your palms, pressing the two together.
  • Use small bits of nuts or candies to make his face.
  • Lightly press the snowman into the snow in the front yard, adding more frosting to secure him in place if necessary.
  • Roll out 2 long pieces of icing between palms to make snowdrifts and place them on each side of the walk.
  • Let house dry for 24 hours.

Nutrition Facts : Calories 4207.7, Fat 104.8, SaturatedFat 62.3, Cholesterol 492.2, Sodium 2152, Carbohydrate 701.8, Fiber 29.2, Sugar 414.2, Protein 135.2

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