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Gingerbread House Recipe

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★★★★★

4.9 from 145 reviews

This classic Gingerbread House recipe combines aromatic spices, rich molasses, and a perfectly tender dough to create sturdy gingerbread panels ideal for assembling a festive, edible house. Accompanied by a smooth and thick royal icing, this recipe guides you through baking detailed gingerbread shapes and crafting the perfect frosting for assembly and decoration, making it a delightful holiday treat and centerpiece.

Ingredients

Scale

For the Gingerbread Dough

  • 28 oz all-purpose flour
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3/4 tsp salt
  • 7 oz vegetable shortening
  • 6 oz granulated sugar
  • 16 oz molasses
  • 1 large egg
  • 5 crushed Jolly Ranchers or Isomalt (for window decoration)

For the Royal Icing

  • 16 oz sifted powdered sugar
  • 2 oz pasteurized egg whites
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract

Instructions

  1. Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, cinnamon, ginger, nutmeg, cloves, and salt to ensure even spice distribution and remove any lumps. Set this mixture aside for use.
  2. Prepare Shortening: Melt the vegetable shortening until liquid but not hot, either by microwaving briefly or warming gently on the stovetop. This will help incorporate it smoothly with the other ingredients.
  3. Mix Wet Ingredients: Using a stand mixer, whisk the melted shortening, granulated sugar, and molasses together until well combined. Add the large egg and continue mixing until the mixture is cohesive.
  4. Add Dry Ingredients: Switch to the paddle attachment on the stand mixer. Gradually add the sifted dry ingredients, mixing on medium-low until the dough forms a smooth ball. Avoid overmixing to preserve texture.
  5. Roll Out Dough: Transfer the dough onto parchment paper or a silicone baking mat. Roll it evenly to about 1/4 inch thickness, aiming for consistent thickness to ensure even baking. Optionally, freeze the dough for 20 minutes to make cutting easier.
  6. Cut Shapes: Use gingerbread house templates to cut out your desired shapes. Remove excess dough which can be re-rolled and cut again.
  7. Bake Gingerbread: Place the cut shapes on baking sheets and bake in a preheated oven at 300ºF (150ºC) for 50 to 60 minutes or until the pieces are very firm and set.
  8. Cool: Remove the gingerbread pieces from the oven and allow them to cool completely on the baking sheet before attempting to handle or assemble, ensuring they hold their shape well.
  9. Make Royal Icing: In a clean bowl of a stand mixer fitted with the whisk attachment, combine pasteurized egg whites, sifted powdered sugar, and cream of tartar. Mix on low speed until ingredients start to combine, then increase to high speed for 1-2 minutes.
  10. Add Vanilla and Whip: Add vanilla extract and continue whipping until the icing becomes white and fluffy. Do not exceed 5 minutes of mixing to prevent drying out.
  11. Store Icing: Transfer the thick royal icing to a bowl or container with a lid. It can later be thinned to desired consistency for decorating and assembly.

Notes

  • Freezing the dough before cutting helps create cleaner edges and prevents spreading during baking.
  • Use crushed Jolly Ranchers or isomalt in window cutouts to create stained-glass effects.
  • Ensure gingerbread is completely cooled before assembly to avoid breaking.
  • Pasteurized egg whites are used in royal icing for food safety.
  • The royal icing consistency can be adjusted with water for piping or thicker for construction glue.
  • Store leftover royal icing in an airtight container to prevent it from drying out.

Keywords: gingerbread house, holiday baking, royal icing, gingerbread recipe, Christmas dessert, molasses cookies, festive baking

Find it online: https://thedishspot.com/gingerbread-house-recipe/