Holidays > Christmas > Gingerbread

Easy Gingerbread House Recipe Recipe

Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons unsalted butter, softened
- 3/4 cup dark brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 2 teaspoons vanilla extract

Special equipment needed:
- Gingerbread house template or kit
- Piping bag with small round tip
- Candy and decorations for decorating

Step-by-step instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
3. In a large bowl, beat butter and brown sugar until light and fluffy. Beat in egg, molasses, and vanilla extract until well combined.
4. Gradually mix in the dry ingredients until a dough forms.
5. Divide the dough into two equal portions and wrap each in plastic wrap. Chill for at least 30 minutes.
6. Roll out one portion of the dough on a lightly floured surface to 1/4-inch thickness. Cut out the gingerbread house pieces using a template or kit.
7. Transfer the pieces to the prepared baking sheet and bake for 10-12 minutes or until firm.
8. Repeat with the remaining dough until all the pieces are baked and cooled.
9. Using a piping bag with a small round tip, pipe icing along the edges of the gingerbread house pieces and assemble the house. Allow the icing to dry and set for at least 30 minutes.
10. Decorate the gingerbread house with candy and decorations as desired.


Time:
Preparation time: 30 minutes
Chilling time: 30 minutes
Cooking time: 10-12 minutes per batch
Temperature:
Preheat oven to 350°F.
Serving size:
1 gingerbread house

Nutritional information:
Calories per serving: 1200
Fat: 29g
Carbohydrates: 231g
Protein: 13g

Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Light brown sugar can be used instead of dark brown sugar.
- Honey can be used instead of molasses.

Variations:
- Add 1/2 cup chopped nuts or dried fruit to the dough.
- Use different candy and decorations for decorating.

Tips and tricks:
- Make sure the dough is well chilled before rolling and cutting to prevent it from sticking.
- Use a ruler to ensure the gingerbread house pieces are the same size.
- Allow the icing to dry completely before decorating to prevent the candy from sliding off.

Storage instructions:
Store the gingerbread house in an airtight container at room temperature for up to 1 week.

Reheating instructions:
The gingerbread house cannot be reheated.

Presentation ideas:
Display the gingerbread house on a festive platter or cake stand.

Garnishes:
Add a dusting of powdered sugar or a sprinkle of edible glitter for a festive touch.

Pairings:
Serve the gingerbread house with hot cocoa or apple cider.

Suggested side dishes:
No side dishes are needed.

Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the gingerbread house pieces are misshapen, trim them with a sharp knife after baking.

Food safety advice:
- Make sure all candy and decorations are food-safe and not a choking hazard.
- Wash hands and surfaces thoroughly before and after handling raw dough.

Food history:
Gingerbread houses have been a holiday tradition in Germany since the 16th century.

Flavor profiles:
Spicy, sweet, and festive.

Serving suggestions:
Serve the gingerbread house as a centerpiece for holiday gatherings.

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Taste: Sweet, Spicy, Aromatic, Comforting